How much money can your food & bev machine save?

Hygienic motion design generates savings now and over the long term. To maximize profitability, food and beverage production lines must run 16–20 hours a day, every day, pausing only for the washdowns that ensure food safety and regulatory compliance. But washdown itself can be a principal cause of motor failures that bring equipment to a halt.

OEMs and producers spend a lot of money to protect motors, and lose a lot on downtime. But there’s a better way. Download our Whitepaper & Calculating the Total Value of Hygienic Machine Design & and learn how much you can save.