Keeping A 30,000-Square-Foot Food Production Facility Clean And Compliant With Industrial Vacuums

Amy’s Bread’s 30,000-square-foot facility produces bread 24/7. Because of this, ongoing cleaning is critical to meet health code inspections, wholesale customers' demands for a sanitary location, and staff "esprit de corps." This case study examines how the company met the challenge of containing flour and other ingredients using industrial vacuums.

Please log in or register below to read the full article.