Zer-O-Loc’s insulated door and panel systems combine durability and sanitational excellence.
As more processors turn towards producing both raw and cooked products in the same facility, the need for door systems that provide sanitational security is paramount. While sanitation is a top priority, a reality is that continual harsh washdowns take a toll on the doors, causing frequent replacements that can disrupt production and ultimately cost processors money.
“Meat and poultry processors depend on their doors and panels to maintain a sanitary environment,” explains Larry Strand, Zer-O-Loc’s general manager. “To meet USDA and Hazard Analysis & Critical Control Point (HACCP) requirements, they wash their walls with high-pressurized water and use cleaners designed to kill bacteria on the wall. After five years or so, the chemicals and the scalding water have a tendency to erode the paint.”
The key is to find door and panel systems that provide a maximum level of sanitation while offering improved durability. Enter Richmond, B.C.-based Zer-O-Loc.
Zer-O-Loc has bridged durability and sanitation by utilizing factory applied fiberglass-reinforced plastic (FRP). Factory-laminated FRP is bonded to the surface of Zer-O-Loc’s panels and doors during the manufacturing stage. Applying FRP at this stage ensures the strongest bond between the FRP and the steel of the wall panel. FRP was initially an innovation designed to provide scratch and dent resistance; however, it was found to be an ideal product for high wash down food areas.
While other door and panel producers offer products with FRP, Zer-O-Loc’s factory laminates FRP directly to the metal skin surface of a panel, instead of applying it at the site.
“This process allows for a stronger bond between the fiberglass and steel and prevents the more costly, time-consuming and disruptive process of applying the FRP after paint erosion has already started,” says Strand.
Zer-O-Loc’s confidence in its products extends to a 10-year warranty on the factory-made FRP panels, which tend to cost more than traditional surfaces. However, Strand points out that the initial cost is worth it over the long haul.
“When you look at the cost of putting it on, it is additional, but when you compare it to the overall cost of redoing damaged panels, the investment is small in comparison,” he notes, adding that the panels have already proven to be a very popular choice among meat and poultry companies upgrading or building new facilities.” NP Zer-O-Loc, phone (604) 273-8306, e-mail email@example.com, or visit www.zeroloc.com
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Check out the December 2019 issue of Independent Processor, featuring our cover story on the family-run Dayton Meat Products, an exciting culinary trend showcased at CAB's annual conference, and much more.