The starting point
In food production, hygiene is not optional. A 50-meter corridor between the offices and production was cleaned by hand once or twice a day. The shipping floor at about 5 °C was cleaned after every shift by one person, between forklifts and pallets, after hours.
What we did
Tests on site first, then two robots: a scrubber (CC1) in the corridor that vacuums, scrubs, mops and dries the floor right away, and a sweeping robot (MT1) in the cold shipping area that drives between forklifts and pallets. The team was trained on site. In the first year we descaled the fresh-water supply, replaced the docking station and the brush drive, and fixed one fault remotely.
The result
The evening clean-up in shipping by one person is gone, and the cleaning team no longer has to clean the corridor several times a day.
We revised this version on September 28, 2026: the company is no longer named.
