Procurement scenario
Food & Beverage Steam Systems
This page describes the questions a food and beverage buyer would need to answer, not a product TERCC is qualified to supply. Hygiene, washdown chemistry and cleanability requirements come from the site and its own standards.
Typical procurement problems
What to check on site
- Washdown exposure and cleaning agents not recorded
- Hygienic design requirements owned by the site, not by a cover supplier
- Equipment that must stay visible for sanitation inspection
- Confusion between a general insulation need and a site-specific approval
Information to prepare
What to send with your inquiry
- Site hygiene and cleaning requirements as defined by the buyer
- Washdown and chemical exposure information
- Inspection and cleaning access points
- The buyer's own approval path for materials and construction
Hygiene and washdown requirements
Specify the installation zone, cleaning chemicals, washdown routine and any site approval required before selecting cover materials.
From the FAQ
Start with your equipment list
We will record the open questions in writing. Detailed drawings and dimensions can follow.