CLEANING OF GREASE FROM PIPES

OPERATING SYSTEM

1. Evaluation of the technical and hygienic state of the facility, including:

         A) Measuring work (system performance)
         B) Inspections using TV cameras
         C) Programming of the work that is required to be done based on the above aspects.

2. Reduction of the risk of fire and/or contamination of foods, through executing the              following tasks:

         A) Degreasing
         B) Cleaning
         C) Verification