Food management

Our cleaning processes for foodstuff are computer controlled and implemented with special filtered drinking water.

Data for flush time, type and sort of cleaning agents as well as the water temperature and pressure are linked automatically to the product to be cleaned to achieve maximum results. We can provide this data to the customer to ensure honesty, reliability and transparency.

By consultation with producers and transporters, food hygiene rules have been introduced that meet to the most recent insights and HACCP guidelines. These hygiene rules and their implementation are assessed yearly by accredited certification agencies Bureau Veritas and SGF. Well-trained personnel, continuous supervision and daily quality control ensure a reliable, high-quality service for you.


Fast response to chemicals

Every chemical substance requires a specific cleaning method. All substances are evaluated and classified in advance by a chemical engineer from the QHSE department in order to properly assess the physical properties of the product and minimise the risk to humans and the environment. As a result, a customised cleaning program is linked to each product. We ensure that all processes in the areas of quality, health, safety and the environment are safeguarded from beginning to end.



We have computer controlled heating installations and well-trained personnel for the heating products. We can heat with steam, electricity or hot water, depending on physical and hazard properties of the product and the client’s wishes.

The temperature is continuously logged and monitored in our registration system. Your product is therefore heated in a safe, efficient, controlled manner. The heating installation stops automatically when the desired temperature is reached and that temperature is then maintained until transport. The product can be heated continuously (24 hours per day) if desired.



In addition to cleaning and heating tank containers, our organisation provides the following specialty services: 

• Purging chemical containers with nitrogen (N2)
• Purging food containers with carbon dioxide (CO2), oxygen level 300 < ppm and nitrogen (N2) dew point -40
• Cleaning odor substances, polymers and latexes:
• Latex/resins recirculation unit
• Cleaning polymers using a circulation unit
• Cleaning odor substances using a wet scrubber installation with downstream active carbon filter
• Pumping product from a damaged container at an emergency location set up especially for that purpose
• Weighing on our own weighing bridge up to a maximum of 70 tonnes