For industries that consume as much water as the food industry, managing effluents has become a strategic challenge.
In addition to becoming more effective, Cleaning In Place systems, or CIP, in production and conditioning lines generate water treated before being discharged (to the environment or a sewage network).
We operate in all food industry sectors:
- Manufacture of condiments, seasonings, flavorings
- Bread, baked goods, fresh pastries
- Canning, pasta production, and prepared foods
- Meat, fish, fruit, and vegetable industries
- Packaged bread, cookies, and desserts
- Chocolatiers, confectioneries, and sugar industries
- Beverage industry
These effluents tend to have solid residues carried away by washwater, a high level of organic matter, and fats from certain production processes.
We offer customized treatment solutions that specifically address your type of effluents and the nature of your receiving environment.
Specific Cases
Mustard and vinegar production in Reims (51)
Construction and operation of an effluent treatment plant:
- Prefiltration by rotating sieve and curved sieve
- Biological treatment with Membrane Bioreactors
- Sludge dewatering by centrifuge
| Parameters | Input | Discharge |
| COD - mg/l | 20 000 | 1 500 |
| SM - mg/l | 2 000 | 600 |
| Flow rate – m3/hr | 1,5 |
Seafood canning plant in Hesdin l’Abbé (62)
Operation of an effluent treatment plant:
- Aerated buffer tanks
- Prefilitration by curved sieve
- In-line flocculation
- DAF microbubbles flotation
| Parameters | Input | Discharge |
| COD - mg/l | 6 000 | 1 500 |
| SM - mg/l | 2 000 | 200 |
| Flow rate - m3/hr | 15 |
