Hygienic scale for the food industry - less room for bacteria and easy cleaning. During weighing in the chemical industry and for easily perishable foods such as seafood, poultry, ground meat, sausages and cold cuts, baked goods, diary and cheese products it is essential to exclude bacterial contamination. Due to its constructive design advantages the hygienic scale gets less dirty than standard scales. With conventional scales hygienic problems occur at intersections, edges and corners. The iL professional 50 SPM/SP, by contrast, is ergonomic and designed according to the criteria of the European Hygienic Engineering and Design Group (EHEDG). It is easy to clean, has as minimum number of components and is made of high-quality materials. Its hygienically sensitive areas are freely accessible.

Weight and mass - measurement and regulation instruments
  • industrial scales
  • load receptor
  • iL Professional 50 SPM/SP

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