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Activities for Food Safety and Hygiene
TSUKASA HACCP Project
The concept that food safety is the first priority lies in and to every end of all products built up based on the TSUKASA standard of "Cannot be insanitary, will not cause any pollution, and is easy to clean if it gets dirty."
Recently, the term GMP becomes familiar to food industry. GMP (Good Manufacturing Practice) is a food hygiene control system established by ＡＩＢ (American Institute of Baking) whose primary aim is protection against insects, and the base program of the HACCP (Hazard Analysis and Critical Control Points) system. GMP promotes thorough cleaning. Building and equipment are also checked whether the design and installation allow easy cleaning and other points.
As GMP requires "Easy-to-clean adequate design," TSUKASA INDUSTRY plays innovative roles for the future powder system by "TSUKASA HACCP Project," "TSUKASA HYBRID POWDER SYSTEM" and other activities with the basic concept of "Cannot be insanitary, will not cause any pollution, and is easy to clean if it gets dirty."
Energy-Saving Eco-Design
Integration of Fashion and Function. Creative Design & Engineering.
"HYBRID POWDER SYSTEM" is a basic design policy for the powder equipment and system we strongly promote.
Hybrid originally means mixture, however we mean the word for adding multi functions on any equipment or systems.
In other words, it means mixture of more than one different functions; for example, integration of good appearance and functionality, and more specifically, silos with automatic cleaning function, a double role device where mixture and drying are unified, air conditioning using heat emitted from equipment, etc.
These hybrid machines and systems remarkably develop aesthetics and easy cleaning by multi-functionalization. In addition, to make units multi-functional even allows cost reduction. It goes without saying that these are the eco-designs that contribute to energy saving.
