The environment decides the specification — not the product
Two plants making completely different things often need the same detector, because they clean the same way. And two meat producers can need different systems if one washes down and the other does not. Here is what is genuinely critical in each sector.
Meat
Broken needles, blade fragments and machine parts. Salted, wet, chilled product with strong product effect. Daily high-pressure washdown.
Read more → Hardest detection
Fish & seafood
Salt and water produce the strongest product effect in food production. Hooks, net wire and equipment fragments. Permanently wet.
Read more → High throughput
Poultry
Deboning and portioning at speed, in a wet environment with frequent product changes.
Read more → Pipe installation
Dairy
Milk, curd and processed cheese in a closed system. CIP cleaning and hygienic couplings.
Read more →Send us your product — we will measure what can be detected
You receive a written test report with equipment description, test conditions, false reject rate and probability of detection. Normally within a week. It costs nothing and commits you to nothing.