Food Processing

Centralised Washdown

It is vital to ensure your food production plant is suitably equipped for regular cleaning and sanitising to ensure products leave the factory clean and safe. Keeping food production areas clean and safe can be a costly business, but it doesn’t have to be. At Harrison Hire & Sales we specialise in helping you reduce consumption of water and detergents, and speeding up cleaning procedures to reduce wage outgoings for cleaning.

Wash Down Equipment - High Care

Reduction of airborne bacteria on staff, contractors & machines entering the high care zone are both key areas that Harrison Hire & Sales can help you address with the installation of a Centralised Wash Down System. The components of these systems are installed into a plant room with suitable utilities, then the low pressure water is then delivered to your point-of-use, ensuring that our engineers do not need to enter the high care area for servicing and ad-hoc repairs. We can also centralise your cleaning and sanitising detergent dilution, this removes neat detergents from your high care area and with it, the associate risks of lifting injuries, spillages etc. and increases the control of your dosing rates, which can provide huge savings.

Wash Down Equipment - Low Care

For areas that require regular cleaning and sanitising but do not require as strict measures as a high care area, then our range of stationary cold water pressure washers are ideal. These machines can be customised or specifically manufactured for your application. Examples include the ability to pump warm or hot water, or reducing the pressure to reduce risks of airborne bacteria, injury or water damage to machinery. The stainless steel frames and covers are easy to keep clean, and these floor or wall-mounted pressure washers offer increased reliability and reduced operator misuse when compared to mobile cold water pressure washers. Our range of accessories such as foam gear, hose reels and mobile air-powered foamers ensure that you food processing areas are kept clean and sanitised.

Vacuum in Bakery


Many of the dusts found in the food industry can pose risks even though many are edible. Although most of the dusts you will experience are L-Class dusts, which means that you need large amounts of airborne dust to constitute a health risk, many food dusts are combustible and can constitute an explosion/fire risk when airborne. There are some surprisingly volatile food dusts: orange pips, banana (powder), glucose, fish, flour, grain, coffee, cocoa, carrot, malt, milk powder, tea, tomato, wheat and sugar are all examples of combustible dusts. As most processes have built-in dust extraction systems, the risk of these dusts being airborne in large quantities is rare. However, when vacuuming large amounts of dust are mixed with large amounts of air very quickly, causing a potentially explosive cloud in the vacuum cleaner. Standard vacuums have no measures to prevent the ignition of this cloud, thankfully our range of Explosion-Proof Vacuum Cleaners (ATEX-Approved) eliminate the risk of ignition caused by vacuum electrics or static discharge. Even when using a Industrial Wet & Dry Vacuum Cleaner it is important have a machine with a HEPA filter installed to ensure that the vacuum does not propel bacteria into the air.

Floor Cleaning

Although floors are not a food contact surface, and therefore do not need the same attention as food preparation or production surfaces, dirt will naturally build up, where bacteria can live and breed. Removing this dirt not only reduces the amount of bacteria moved through the factory by everyday traffic but also improves company image to clients and inspectors. Scrubber Driers are ideal for cleaning hard floors such as vinyl and non-slip epoxy resin floors. They scrub a cleaning solution into the floor, lifting dirt and film and then suck up the contaminated water into a sealed tank to be disposed of responsibly by the operator. If your final product is stored in a warehouse for weeks or months, then a sweeper is ideal for keeping dust levels down and ensuring low dust build-up on stored, packaged product.

Sanitising Food Productions/Preparation Surfaces

Food Processing

Sanitising these surface often requires multiple chemicals or detergents used in conjunction with a high pressure cleaner to break down the dirt and kill the bacteria. This method can be expensive as water and detergent consumption is high. There is also the risk potential damage to the surfaces & equipment you are trying to clean. Many of our customers in the food industry are moving towards dry steam cleaners. These steam cleaners have a built in water tank and boiler where the water is heated to between 160-200 degrees centigrade. Dry steam is used as powerful cleaning agent; it not only cleans deep into minute pits and crevices, but kills bacteria as it cleans without detergent. The low water usage has qualified many of our range for the Water Technology list which means that you could gain up to 28% of the cost back! Steam is also safe: because of the low pressures used it does not pose a risk to equipment and with insulated accessories and fast atomisation at the steam nozzle the risk of operator injury is very low.

Whatever your requirements, as industrial cleaning equipment specialists we can supply the machinery to meet your demands.