Sole cleaning in the food industry: hygiene solutions from PHT

Sole cleaning is an indispensable part of any well thought-out hygiene strategy in the food industry. Contamination via shoe soles is one of the most common causes of cross-contamination and therefore a high risk for product quality, consumers and brand image. The PHT Group offers efficient and customized sole cleaning systems that are tailored to the high demands of the industry.

Shoe soles not only bring visible dirt, but also invisible germs, bacteria or even resistant pathogens into production areas. Especially in sensitive industries such as:

• Food processing
• Meat and sausage production
• Dairies and cheese dairies
• Bakery industry
• Commercial kitchens and canteens

Consistent sole cleaning is a hygiene-critical control point here. In addition to compliance with legal regulations such as the German Food Hygiene Regulation (LMHV) and FSSC 22000, IFS and BRC certifications, it also improves the internal hygiene status and significantly increases product safety.

What is important when buying a sole cleaning machine

In addition to the absolutely essential hygienic cleaning performance, other factors play a decisive role when purchasing a sole cleaning machine for use in the food industry. After all, the best hygiene is of little use if employees fall while passing through the machine or the production flow comes to a standstill due to fault-prone technology. Operational safety and a trouble-free process are therefore just as important as the cleaning effect and should definitely be taken into consideration when selecting the right machine.

the technology must keep pace accordingly. Two central categories must therefore be observed:

1. accident-proof sole cleaning systems – safety has top priority

Especially in production areas in the food industry, the floor is often damp, which increases the risk of slipping. A sole cleaning machine must not increase this risk – on the contrary: it must actively contribute to occupational safety. What to look out for?

• Non-slip steps: Employees must have a secure footing, even with wet shoes.
• Stable Safety Grip railings: These provide additional support when passing through the cleaning system.
• Efficient splash protection: Water must not be allowed to spill out of the machine onto the floor. The geometry of the brush section should be designed to minimize splashing water.
• Ergonomic design: The passageway should be designed in such a way that no unnatural movements are necessary – this further reduces the risk of accidents.

PHT sole cleaners rely on precisely these safety features to prevent accidents in the hygiene area.

2. trouble-free operation – focus on economic efficiency

Cleaning must not become a bottleneck in the production process. Especially during shift changes or peak times, many employees have to pass through the hygiene airlock in a short time. Important criteria are

• High throughput: The system should be able to process several people per minute without causing congestion.
• Integrated sole side cleaning: This eliminates the need for separate cleaning – saving time and increasing cleaning quality.
• Easy cleaning of the system itself: No tools should be required to remove the brushes. This allows cleaning cycles to be carried out efficiently.
• Self-cleaning components: Systems with self-cleaning brushes reduce maintenance costs and extend service life.
• Robust, low-maintenance design: Machines with high-quality materials and a well thought-out design run more reliably and cause less downtime.

When purchasing a sole cleaning machine for the food industry, the focus is clear: safety and efficiency. A good system protects your employees from accidents and at the same time ensures hygienic, uninterrupted operation. Models such as those from PHT show how well thought-out technology can harmonize both requirements.

Product diversity: sole cleaning solutions from PHT

The PHT Group offers a wide range of sole cleaning systems for different areas of application, people frequencies and room conditions.

1. automatic sole cleaning devices

These compact machines are ideal for the quick and thorough cleaning of work shoes – for example when entering or exiting hygiene sluices. Among other things, they have:

• Rotating brush systems
• Integrated detergent dispenser
• Sensor control for contactless activation

2. combined systems: Hand and sole cleaning in one

PHT hygiene stations combine the cleaning of soles with the cleaning and/or disinfection of hands. While the employee disinfects their hands, the soles of their shoes are cleaned and disinfected at the same time. Sole cleaning is activated without contact so that the employee does not come into contact with bacteria and germs.

The combination of hand hygiene and sole cleaning is particularly efficient and space-saving. Systems offer:

• Automatic hand washing and disinfection unit
• Parallel sole cleaning with rotating brushes
• Space-saving integration in hygiene sluices

This saves time, reduces sources of error and promotes user acceptance.

3. hygienic floor system: for man and machine

The Hygienic Floor System cleans automatically when you walk or drive on it:

• Shoe soles
• Wheels of trolleys or conveyor vehicles

This system is installed at floor level and is designed for wet or dry areas and is particularly suitable for highly frequented transitions between clean and unclean areas, automated production lines or logistical interfaces.

Compact, efficient, hygienic: the sole cleaning stations in the SoleX series

Modern sole cleaning devices such as the SoleX series from PHT are designed to meet high hygiene requirements – especially in confined areas – and actively contribute to industrial hygiene and food safety. They offer everything that hygiene-conscious businesses need today: space-saving design, sophisticated technology and uncompromising hygiene performance. As part of the InnovationX series, they represent the next generation of efficient hygiene equipment in food processing. The advantages of the SoleX sole cleaning machines at a glance:

2-phase sole cleaning – for maximum hygiene

Sole cleaning with SoleX takes place in two precisely coordinated stages: First, rotating brushes effectively remove coarse dirt from the sole of the shoe, covering the entire surface. In the second step, cleaning agents or disinfectants are applied in a targeted manner via separate nozzle sticks, independently of the water. This media-separated dosing not only ensures particularly hygienic treatment, but also eliminates the need for a pipe separator. This means greater planning reliability and significantly optimized hygiene performance, even in confined spaces or sensitive production environments.

Sensor activation – contactless and safe

Sole cleaning is activated automatically via a capacitive sensor integrated into the handle. This makes operation completely contactless and particularly hygienic – a decisive advantage in sensitive areas of food production. At the same time, the handle ensures a secure footing during cleaning and thus supports the ergonomic process.
In the extended SoleX Plus version, a sensor-controlled manual cleaning armature is also integrated. It has an automatic hygiene rinse with a defined rinsing time of exactly 30 seconds. This guarantees standard-compliant hand cleaning with optimized water consumption – without any manual settings or touching.

Suitable for everyday use & easy to maintain – made for continuous operation

The SoleX hygiene stations were developed specifically for daily use in the food industry:

• Maintenance-friendly design: The housing design is service-optimized, with a removable maintenance cover.
• Low-wear technology: The drive shaft is particularly durable thanks to a robust star-shaped mount.
• Safe operation: A protective plate behind the sole brush prevents injuries caused by accidental intervention.
• Practical refilling: A height-adjustable suction lance facilitates the exact dosing and refilling of cleaning agents.

The SoleX hygiene stations are therefore ideal for small businesses, delicatessens, butchers, dairies, cheese dairies, laboratories, canteens and canteen kitchens.