01
Simplified design and no precise dosage required
Most low-cost systems lack precise dosage control. Instead of calibrated injectors and adjusted proportions, there are primitive elements that give a floating result depending on water pressure, temperature and contamination.
This leads either to an overuse of chemicals, or-worse – to insufficient concentration and, as a result, inefficient washing.
02
Low-quality materials and weak components
Often, such installations are assembled from components that are not designed for the aggressive environment of food production. Plastic that is prone to cracking, chemical-resistant seals, weak fasteners-all this quickly fails during daily operation.
Corrosion, leaks and failures in the supply – a common picture after 2-3 months of use.
03
Lack of adaptability to production tasks
Such systems are universal "for everyone and for no one". They do not have the ability to adjust for specific conditions of the enterprise: pressure, types of contamination, and the structure of premises. As a result, the staff has to constantly adjust to the equipment, and not vice versa-which leads to unstable results and loss of time.
04
Limited service life
In practice, most cheap installations last 3-6 months at most. After that, permanent repairs begin, the purchase of spare parts "by eye" and as a result – a complete replacement. This turns an initially "cheap" solution into a regular cost item, to which the risks of failure of sanitary standards and inspections are added.