In 1954, Pludis' history began as a chicken processing plant. Founder Jacques Schildermans, started delivering chickens and rabbits that were slaughtered during his daily press tour. The company quickly moved from their original garage to an industrial building in Meeuwen, which became too small over time. Currently, the third generation is already active in the current building in Bree. The growth from 50,000 chickens per week to 40,000 per day is a challenge in terms of hygiene and food safety. Daily cleaning with water in a cooled rooms keeps the air saturated long after cleaning and causes condensation droplets to form in the cutting room and in the ready-to-cook workshop. That's when they called in Munters
Pludis works exclusively with qualitative “Plufine” chickens and they want their chickens as dry as possible delivered to their customers with a minimum number of bacteria.
Pludis experienced by some the optimizations on their refrigeration installations, but they have proved insufficient because the crucial low dew point, required to allow a fast and adequate evaporation of moisture in their production, could not be reached. After that, the quality manager of Pludis contacted Munters for a complete solution.
"As a food company, you receive many audit checks by your customers and governmental organizations as FAVV. For both our own needs and of those institutes we had to change something.
Munters suggested that we both tackle the problem areas, namely our cutting shop and the ready-to-cook department by applying sorption drying. Every time the team started production in the morning, they experienced a space that was still 'wet'. After cleaning the machines the day before, a pile of high humidity accumulates in the production space, which is manifested by a high relative humidity, wet surfaces and even fog. By installing a Munters dryer and removing the humid air to feed the room after each cleaning, the room will once again be dry.
In the cutting room, Pludis had to face the problem of condensation on the ceiling.
Also here, a Munters unit was the answer."
Since the installation, the germs count ( = number of bacteria per gram of chicken) has remained constant from the start to the end of the production process, despite the latest hot and humid summer conditions we were able to control them. Microbiologically, we can provide a more stable and hygienic production environment with Munters, which results in high quality chicken, with as little water absorption as possible.
Because of the dry climate in the production area, Pludis controls the levels of hygiene much better than before and that makes the difference. If customers and inspection institutions visit the production area, they see the difference with their own eyes!
They do not enter wet areas where there is a risk of cross contamination and injury, but instead they enter dry workspaces where hygiene is well controlled. Not to mention the staff: job satisfaction and motivation are both remarkable increased and this is what all is about at the end of the day in the family business. Employee satisfaction ensures that the heart of the company remains active, because there are less production stops caused by technical failures.
Customers of course rely on their daily orders, so it is great that we do not have to worry about that anymore.
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