Resources · Case Studies
Anonymized for confidentiality. Numbers and operational details are real.
Mid-size bread plant producing 22,000 loaves daily on 1,800 trays per shift. Manual wash bay ran 3 staff per shift × 3 shifts. PTW-1900 with heat recovery and Heavy 9-min profile replaced 6 of 9 wash positions; remaining staff redeployed to packaging.
$240K annual labour saving, 4-month payback. HACCP cycle traceability went from audit-vulnerable manual logbook to PLC-generated CSV log.
Airport-adjacent catering center serving 60,000+ meals/day across regional and intercontinental flights. Pre-PTW-1900: 12 wash staff per shift, frequent IATA audit findings on cycle traceability. Post: 3 machines parallel, 4 staff per shift, MES-integrated cycle logging.
$340K annual labour saving across two shifts. Last 3 IATA audits passed with zero findings on cleaning CCP.
Commissary serving 180 stores with prepared foods, including 35,000 rotisserie chickens/day. SUS316 chamber upgrade for rotisserie fat resistance. Heavy 9-min profile daily, Acid Cycle weekly.
$130K annual labour saving (6 → 2 staff). Rotisserie pan service life from 18 months to 6+ years. Total TCO including capex paid back in 7 months.
Hospital central kitchen producing 1,800 patient meals daily across 11 prescribed diets. Pre-PTW-1900: hand-wash bay with no documented sanitization, two patient-infection incident investigations in the prior year. Post: custom Neutropenic Cycle profile (90°C × 8-min sustained rinse), CSV logs feeding hospital infection control system.
Zero patient-infection incidents linked to food-service cleaning in the 24 months since install. Audit-ready sanitization documentation.
Family-owned confectionery factory producing chocolate, gummy and hard candy on the same line. Two cleaning challenges: gentle 60°C cycle for polycarbonate chocolate molds; aggressive 15-min Heavy cycle for boiled-sugar hard-candy pans. Custom dual-booster configuration delivers both temperatures.
$95K annual labour saving. Polycarbonate mold service life from 8 months to 36 months. Single machine handles all confectionery cleaning instead of two specialized machines.
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