From Baking & Snack Magazine; June 2018
“Controlling water allows bakers to reduce downtime, streamline production and enhance food and employee safety.”
“Water has historically been a demon when it comes to bakery reliability,” explained Mike Pierce, president, The Austin Company. “When electrical panels are not properly sealed, either through design or employee practice, water can enter and cause havoc … the conductivity through the water back to the hose holder creates a safety issue that is often overlooked.”
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