TRAINING FOOD SAFETY " Listen to your customers. They often have great ideas for improvements because they work with the machines all day. Be sure to keep up with the newest guidelines regarding hygienic and safety demands. Stay informed of the latest techniques and possibilities. " Featured equipment: Small-Belt Slicing Machine Jegerings designed its small-belt slicing machine for use by untrained workers. The operations touchscreen functions in 11 languages using flag icons. The operator then chooses the product and size of cut and the machine does the rest. The easy to assemble and disassemble knife disc, belts and guides Jan Jegerings said constant communication between produce processors and their equipment suppliers is paramount because those using the machinery often have good ideas for improvement. Photo: Melanie Epp manual. If the customer wants to have training on-site, one of our staff will install the machines and provide the employees with a comprehensive explanation and training. " Closing comment Jan Jegerings believes equipment manufacturers play an important role in addressing food and workplace safety through equipment design and redesign. make for quick and hygienic cleaning. " There are sensors on all doors and on the output funnel, so it's impossible for employees to injure themselves because the machine will immediately stop when opened while rotating. It will also be shown graphically on the touchscreen why the machine has stopped. " Knife peeler MS Another Dutch Masterpiece Venlo - The Netherlands | www.sormac.nl Jan Havicksz. Steen, (1668). The Merry Family PRODUCE PROCESSING 13http://www.sormac.nl