As dairy processing facilities have become more automated, sanitation equipment has stayed right in step, or even lead the way.
It takes fewer people to operate a dairy line these days, and therefore sanitation practices are designed for more efficient and more automated execution. Whether they are dealing with cheesemaking equipment, milk bottling lines, ice cream fillers or yogurt vats, processors have more clean in place (CIP) options and more efficient portable sanitation equipment than ever.