ROKK’s Commitment to Improving Industry Processes Crosses Out Contamination Dangers

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ROKK Processing, the award winning manufacturer of high-end ice cream machinery, has again shown its innovation and commitment to improving ice cream manufacturing techniques by uniquely incorporating a flow plate into the pasteurisation process undertaken by its ice cream mix plant and in doing so, removing the potentially devastating issue of contaminating non-pasteurised ice cream mix with pasteurised.

ROKK Processing

“The addition of a flow plate is in essence a relatively simple one but, an unique one that will avoid any contamination issues that could seriously damage a business."

ROKK Processing, the award winning manufacturer of high-end ice cream machinery, has again shown its innovation and commitment to improving ice cream manufacturing techniques by uniquely incorporating a flow plate into the pasteurisation process undertaken by its ice cream mix plant and in doing so, removing the potentially devastating issue of contaminating non-pasteurised ice cream mix with pasteurised.

Although pasteurisation processes have improved since Louis Pasteur first developed the method in 1864, the base principles are the same, as are the dangers of cross contamination. Raw milk, or ice cream mix, can harbour dangerous micro-organisms including bacteria such as Brucella, Campylobacter, Listeria, Mycobacterium bovis (a cause of tuberculosis), Salmonella, Shiga toxin-producing Escherichia coli (E. coli), Shigella and Yersinia, parasites such as Giardia, and viruses including norovirus; all of which can pose serious health risks.

Despite it not being illegal to sell unpasteurised products in many countries, including England, Wales and Northern Ireland - although this is usually only when sold direct to the consumer rather than through resellers such as supermarkets – the repercussions of a ‘bad batch’ reaching the consumer could seriously damage a brand. If the cost of a product recall wouldn’t be harmful enough, the damage to the brands reputation and the trust that buyers have in it, very well could be.

Even a modern ice cream pasteuriser will have valve systems in place to prevent the warm pasteurised mix meeting the cold unpasteurised mix. Nonetheless, should a valve not be closed properly, have a leak or an undetected defect and the unpasteurised solution mixes with the pasteurised solution, or vice-versa, then the entire pasteurised mix is considered contaminated; and on occasions the manufacturers may be completely unaware of the problem until it is identified or, in the worst case scenario, there’s an illness outbreak.

ROKK’s new mix plants, however, completely eradicates the issue of cross contamination by introducing a flow plate into the process. As a result, any mix, whether leaving the pasteurised or unpasteurised tank, is bypassed through a flow plate and consequently, kept completely separate from one another.

Phil Darvell, managing director of ROKK Processing, commented: “The addition of a flow plate is in essence a relatively simple one but, an unique one that will avoid any contamination issues that could seriously damage a business, not to mention those that consume the businesses products. Fortunately, cases of mass breakouts as a result of pasteurisation contamination are few and far between but, that doesn’t mean it can’t, and doesn’t happen. Manufacturers need to be aware of the risks but in this hectic day and age, why not let the machine take some of stresses.”

ROKK Processing was established in 2007 to provide the market with a new standard of industrial ice cream machine that would be effortless to operate, create a premium end product and last longer than any other machine on the market. The only thing that has changed since then is the extent of the range of machinery on offer, nothing else.

For more information about ROKK Processing or its range of machinery, please visit http://www.rokk-processing.com or call + (0)1455 220 179.

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Ben Leuty
ROKK Processing
01455 220179
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