Tag Archives: Vikan

Remco at Process EXPO 2013

At Remco, we’re gearing up to exhibit at Process EXPO 2013 on November 3-6 at McCormick Place in Chicago. We’ve been through this drill a few times in the past 28 years, but this time is going to be a little different. That’s because Remco has evolved—drastically—in the last year. And we’re ready to show off the results of that evolution in a couple short weeks at Process EXPO. You’ll find us in a shiny, new, redesigned and interactive display at booth #5245.

Remco booth sneak peekProcess EXPO aims to bring you the latest innovations and solutions to critical issues. Remco and Vikan have planned a show strategy that highlights the innovations and solutions we offer. We’ll also be celebrating the 25th anniversary of our partnership. Possibly the biggest innovation we have to offer is our mutually realigned focus on adding value to the food safety efforts of food processors. As complex as food safety is, Remco and Vikan can provide plenty of support above and beyond offering high-quality cleaning and material handling tools. 

As far as innovations you’ll see at Process EXPO, we can name a few. Not only will Remco unveil an interactive new display that will allow you to test out products from Remco and Vikan, but we’ll also offer live demonstrations of Vikan’s new Hygienic Zone Planner Application for the iPad. This innovative app makes quick work of building custom color-coding programs. You’ll definitely want to see the new app in action—there’s nothing else out there like it. 

Vikan also unveiled a redesigned line of products called the EDGE Range earlier in 2013. The first products offered were four styles of hand brushes, and the new style dustpans are now trickling into the market. These products not only feature a sleek new style, but the design actually makes the products more hygienic as explained in our April 5 blog article. We’ll have plenty of the EDGE Range products on hand to see, feel, and use.

Process EXPOCritical issues in food processing environments are about a dime a dozen, and we’ve got solutions to offer. If cross-contamination is a concern, you’ll find that color-coding may be a helpful solution in controlling it. When you need support and guidance for building your own program, we can help. We’re looking forward to starting a dialogue with you at Process EXPO regarding your color-coding needs and how we can support you. In the meantime, you’ll find a host of resources in the Remco Knowledge Center

If regulatory compliance is on your mind, we have some insights to share. We’ve recently released white papers on HACCP and Current food Good Manufacturing Practices (CGMPs). Remco’s own Cristal Garrison has also attained certifications from the International HACCP Alliance and AIB. If you’d like to schedule a time during Process EXPO to speak in person with Cristal about your compliance efforts, submit your information on her contact page.

We’re looking forward to seeing you at Process EXPO. We’re interested in finding out what innovations and solutions you’re seeking. What seminars are you planning to participate in? Also, if you need a pass to the exhibit hall, click on the button below to submit your information. Remco can set you up with a complimentary exhibit registration.

10 Things To Know About Color-Coding: Use Complete Implementation

We’ve come to the final post in our series of 10 things to know when starting or revising a color-coding program. You may have already determined that color-coding is the solution for your facility’s food safety needs. If not, take a look at our previous blog posts in this series, and perhaps you will find some things you have not yet considered.

Vikan Hygienic Zone Planner Application for color-codingThe final key to the success of a color-coding program is ensuring that it is completely integrated into the facility. If you have decided to take the plunge and start a color-coding program, or if you think yours needs some tweaking, remember that even a good color-coding program can be problematic if it is not completely applied. Ensuring complete implementation will improve internal adoption.

Doing something halfway is never a good idea, and the same holds true for color-coding. When a color-coding program is implemented in pieces, the chances of success start to deteriorate. On the surface, it might seem easier to slowly bring in color-coding into your facility; but in the long run, it will be better for everyone to roll the program out all at once. Incomplete implementation might seem desirable due to a limited budget, time constraints, or lack of manpower. No matter what the reason, sometimes you just have to bite the bullet and go all the way. Go big, or go home, as they say. Once it is a part of everyday life at the facility, a color-coding program will be one more asset that you have at your disposal.

If you read our last post, you know that communication plays an integral part of starting a color-coding program. Communication and complete implementation of the color-coding program go hand in hand. By communicating with every employee and team member, complete execution of the color-coding system will be that much more successful.

One issue that might prevent a complete roll-out of a color-coding program is budget concerns. This is a valid issue, and one likely to be shared by many operations. However, because a successfully applied color-coding program can help decrease the chance of cross-contamination, and therefore recalls, it could save money in the long-term. Color-coding a food processing facility is an investment. Just like any investment, there are start-up costs—but the end result will be well worth the money put into it.

In addition to any budget concerns, lack of time and manpower can also be issues standing in the way of introducing a color-coding system into your facility. Every food processing facility, from the smallest to the largest outfits, can benefit from a color-coding program. If time is an issue for you, ask us for help. Remco and Vikan have tools that can help you quickly identify zones and plan the entire program for your facility. We’re here to assist you with the process.

Clean more efficiently with new tools in Vikan’s® EDGE Brush Range

Vikan’s New EDGE Brush Range features improved ergonomics and functionality

In a food processing environment where hygiene is critical, dependable cleaning tools are a must. For over 115 years, Vikan® has focused on developing the most hygienic and efficient cleaning tools in the world. This year, Vikan unveiled the new EDGE Brush Range that is designed for superior efficiency, functionality and ergonomics. This is great news for the people responsible for cleaning and sanitizing food processing facilities. Why? Because those folks are going to get their jobs done more quickly and easily with better tools.

In addition to efficiency and ergonomics, the other great feature about these brushes is that they look really slick. Who wouldn’t like to work with a cleaning tool that looks good and does a great job? Not that aesthetics make or break the deal, but it just naturally feels a little better when your tools are attractive, right?

At the beginning of the year, Vikan introduced the first three brush styles in the EDGE Brush Range: a long-handled, a short-handled, and a scrubbing hand brush. These three new styles replaced six total part numbers since each style is typically offered in two or more bristle strengths.

The most recent addition to the EDGE Brush Range is the new bench brush style, part numbers 4587 with soft bristles and 4589 with medium bristles. The block on these brushes has been redesigned with a more ergonomic handle, and the bristles are positioned to be more effective at cleaning the tough stuff. We’ve got all the nitty-gritty details posted in the online catalog for both part numbers. Below is a synopsis of the redesigned benefits:

Selling points of Vikan's new EDGE range

If you’re interested to know how the bristle strengths differ, here is a quick description.  The 4587 bench brush with soft bristles will be really effective on fine particles that are dry. Think flour and powdered sugar. The medium bristles on the 4589 make it perfect for sweeping up moist materials, or medium-sized particles like sugar, chocolate, pastry or vegetable peelings.

In the redesign, Vikan did us another favor and offered the 4589 in all 8 colors: green, blue, red, white, yellow, orange, purple, and black. Black was previously unavailable in the 4588, which is the part number that the 4589 is replacing. At Remco Products, we like offering tools in all 8 colors, because color-coding is gaining recognition as an important element in HACCP and food safety initiatives. Offering more colors provides a high degree of flexibility for the people who are designing new color-coding systems or improving upon existing programs. Having a well-designed color-coding program can go a long way for facilities applying for various food safety certifications or that have an FDA audit approaching.

If you’re intrigued and want to learn more about color-coding, we’ve recently released a white paper all about the reasons why color-coding is becoming a no-brainer in all types of food processing facilities. Even though color-coding is not required by law, it shows that the people in charge of quality assurance and food safety are putting in their due diligence to keep the food products that they manufacture safe. If this sounds like something you need to know more about, feel free to download a copy of the white paper to keep or share with colleagues.