More than 40 years manufacturing machinery for cutting rooms, slaughterhouses, and processed plants. Solutions compatible with HACCP, ISO 22000, and CE regulations, designed to minimize cross-contamination and ensure deep cleaning in critical areas.
Each of these solutions can be customized according to the type of installation, production volume, and current health regulations.
Our equipment is designed for deep cleaning:
Complete removal of protein residues, blood, fat, and adhered organic waste.
Thanks to the sanitary design, controlled pressure, and thermal cycles, the equipment drastically reduces the risk of bacterial transmission between areas or batches.
Especially effective in plants handling fresh and cooked products, where mistakes can lead to penalties or shutdowns.
All systems are prepared to work with hot water (up to 85 °C), steam, peracetic acid, hypochlorite, and disinfectants authorized by the HACCP plan.
Ideal for intensive cleaning processes between shifts or after cutting cycles.
Compared to manual cleaning or non-adapted systems, the following is achieved:
More cleaning in less time, without compromising sanitary standards.
Manufactured with a welded structure, smooth surfaces, tool-free access, and no retention areas. Designed for environments with humidity, cold, steam, and aggressive products.
Maximum durability, minimum maintenance, total compliance with internal and external audits.
Our equipment is designed to meet the most demanding environments of the meat industry, where cleaning is not optional, but a critical requirement for food safety, traceability, and production continuity.
Ideal for sausage rooms, cooking, or secondary packaging areas.
Ideal for sausage rooms, cooking, or secondary packaging areas.
Interior hygiene of lines guaranteed without stopping production more than necessary.
Effective prevention against psychrotrophic bacteria (Listeria monocytogenes, etc.)
Reliable, repeatable cleaning without bottlenecks.
The implementation of EKINSA systems has allowed many meat plants to improve their cleaning processes and ensure food safety without interrupting the production rhythm.
In an industry where hygiene is critical and production rates are intensive, having cleaning systems adapted to the meat environment is not an improvement: it is an operational and health necessity.
| Criterion | EKINSA Systems | Manual / Industrial Cleaning |
|---|---|---|
|
Time per cycle (tray/cart) |
⏱ 2–5 min |
⏱ 10–20 min
(variable depending on the operator) |
|
Disinfection level |
✅ Validatable, homogeneous |
❌ Inconsistent, depends on the operator |
|
Water and chemical consumption |
✅ Optimized (up to −40%) |
❌ High and irregular |
|
Risk of cross-contamination |
⚠️ Minimum, critical areas covered |
⚠️ High, especially in utensils or hooks |
|
Hygienic traceability (HACCP) |
✅ Compatible, auditable |
❌ No reliable records |
|
Integration in line or process |
✅ Possible (automatic or manual) |
❌ Generally isolated from the production flow |
|
Ergonomics and safety of the operator |
✅ Zero effort, automatic closure |
❌ Risk of injuries, splashes, and fatigue |
|
Return on Investment (ROI) |
✅ 2 daily shifts) |
❌ Non-recoverable ongoing cost |
Certifications and guarantees that support each piece of equipment
More than 40 years designing machinery for industrial cleaning in the meat industry.
We have a range of machinery tailored to the work pace and particularities of meat processing. Each of these solutions can be customized according to the type of installation, production volume, and current health regulations.
Contact us, and we will study the best industrial washing solution for your meat plant with you. Fill out the form you will find below, and our team will get in touch with you as soon as possible with a proposal tailored to your process, your volumes, and your facilities.
EKINSA equipment cleans stainless steel trolleys, Euronorm trays and sausage moulds, and performs CIP/SIP cleaning of stuffing, cooking and packaging lines. It also provides hygienic cleaning of cold storage rooms and food handling areas.
Yes. Thanks to its hygienic design, controlled pressure and thermal cleaning cycles, the equipment significantly reduces the risk of bacterial cross-contamination between production areas or batches, which is particularly critical in facilities handling both raw and cooked products.
Yes. The machinery is compatible with industrial disinfectants and thermal cleaning at temperatures above 65°C, ensuring thorough disinfection of the plant’s critical equipment and surfaces.
Yes. The equipment effectively removes protein residues, blood, grease and other organic deposits, even from the most difficult-to-clean components.
Yes. EKINSA solutions comply with HACCP, ISO 22000 and CE requirements, providing a cleaning process that is fully validatable and auditable while integrating seamlessly into the plant’s quality and food safety protocols.
With more than 40 years of experience, EKINSA has been manufacturing cleaning equipment for cutting plants, slaughterhouses and processed meat production facilities. Its solutions are specifically designed to minimise cross-contamination and ensure deep, reliable cleaning in the most critical areas of meat processing plants.
Fill out the contact form, and we will get in touch with you as soon as possible
CONTACT
info@ekin-sa.com
+34 948 770 350
www.ekin-sa.com
ADDRESS
The investment project “Expansion of facilities” has been co-financed through a grant from the Government of Navarra under the 2022 call for Aid for investment in industrial SMEs
WASHING CONTAINERS
WASHING BARRELS
WATER
GENERATORS
by Goviwebs 
This entity has received assistance from the Government of Navarra co-financed at 40% by the European Regional Development Fund through the FEDER Operational Program 2021-2027 of Navarra.
The innovation project Methodology Development Engineering 5.0 has been subsidized by the Government of Navarra under the 2025 call for grants for innovation projects in industrial companies.
