Food & Beverage Q&A 2020

Food and Beverage Best Practices Q&A (cont.)

INVEST ING AND UPGRADES FOR THE FUTURE

Q. “How important is it to understand the different types of wash-downs that companies use when helping customers find a hygienic cable connection solution?”

A: Most wash-down processes have similar core components: caustic agents and high pressure sprays. Increasing the level of both reduces cleaning time, which means less production downtime. So using robust and resistant cables like LAPP’s TRAY 2 in these washdown zones is becoming increasingly important when it comes to maintaining equipment integrity. Automated wash-down systems are becoming more prevalent because they speed up the cleaning process even more. The designers of this equipment are following LAPP’s lead by creating machines that can withstand rigorous industrial cleaning environments. Robust cables and glands like LAPP’s are increasingly important to maintain equipment integrity.

industry insider

Q: What percentage of cable sales in the food and beverage industry is spent on new production facilities compared to spending on upgrading existing infrastructure?

A: New federal tax breaks are slowly leading to an increase in companies upgrading current facilities and starting brand new projects, which will lead to sales growth for suppliers like LAPP. Right now, expansions and renovations outnumber new projects about 2-to-1, and one of LAPP’s major advantages in factory renovations which mix new and existing equipment is that our solutions are often modular. We provide industry-leading cables, connectors and glands that fit industry standards so they can be incorporated into existing cabled machinery and production line infrastructure for improvement and modernization.

LAPPUSA.com

LAPP USA, 29 Hanover Road, Florham Park, NJ 07932 800.774.3539

LAPPCanada.

LAPP Canada, 3585 Laird Road, Unit 14, Mississauga, ON L5L 5Z8 877-799-5277