AN OVERVIEW

SANITARY DESIGN

Use a “Preventative Mindset”

John Butts
Land O’ Frost
CMC -
Toronto 2009
 TOPICS TO BE COVERED

1. Evolution of Listeria Control

2. Data Requirements for Sanitary Design
3. Sanitary Equipment Design
4. Sanitary
y Facility
y Design
g
 The Evolution of Environmental
Pathogen Control
St
Stage S
Sampling
li Results
R lt
Awareness Contact Surface and Product positives

Enlightenment Expanded and regular sampling of contact surfaces

and environmental sites. Intermittent positives on
contact surfaces. Routine positives on environmental
sites
Preventative Early preventative phase positive results dominated by
indicator sites such as post rinse. In final phase of
preventative only rare Contact Surface positives.
preventative, positives No
Product Positives. Investigative facility based
positives dominate RTE.
Predictive No Contact surface p
positives. Zone 4 positives
p
predominate. Hurdle transfer point sampling produces
rare positives.
The Evolution of Environmental
Listeria
Li t i C Control
t l
Stage
g Control Methods
Awareness Sample product. Recognition of environmental nature
of Listeria.

Enlightenment Recognized existence of growth niches. Sample

contact surfaces and some floor and environmental
areas Starting the redesign phase
areas. phase.
Preventative Potential Growth niches mapped. Some scheduled
intervention practices in place. Managing “Critical
Factors”
Factors of the Sanitation process. Engaged in
Equipment and Facility redesign.
Predictive Aggressive early warning sampling in place.
Intervention p
practices in place
p with all RTE equipment.
q p
Focus on zone 4 and facilities. Advanced phases of
both Equipment and Facility redesign.
The Evolution of Environmental
Listeria
Li t i C Control
t l
Stage Verification Samples & Sites
Awareness Product

Enlightenment Product & Contact Surfaces

Preventative Product, Contact Surfaces & Primary Transfer Vectors

in RTE Area

Predictive Product, Contact Surfaces & Transfer Points in RTE

Area
 Commitment Model

Need for Imp

Company Va
Regulatory Forces
z Resistant – don’t believe it has value

alues & Principles

F
provement
z Accepting – why not

z “B
“Buy-in”
i ” – we will
ill do
d it

z Engagement – involved in solution

z Commitment – hold self and others

accountable for achieving results
Bob Reinhard – Sara Lee
 The Role of Sampling and Data in
S i
Sanitary Design
D i

z Existing Facility and Equipment

design
g improvements
p must be data
driven.
z Sampling Programs must produce
positive results to provide a basis
and justification for improvement.
improvement
The Guides for Evolutionary Change

z Data
– Sampling data must define the pathway when improving
existing facilities and processes
– Sampling
S li data
d t can beb classified
l ifi d into
i t two
t types
t
• Control
• Verification
– Examples
• Control
– Data collected to find and control a growth niche.
• This includes investigative sampling as well as growth
niche indicator site monitoring
– Data collected to measure the effectiveness of a hurdle or
barrier to perform their respective function
• Verification
– Finished product
– Contact surfaces
The Guide for Evolutionary Change

z Equipment and Facility Design

Improvements Must be Supported and
Guided by a Sampling Program Designed
to Identify Problems requiring
Improvement
– These sampling efforts must correctly identify
tthe
ep problems
ob e s and
a d necessary
ecessa y co
control
t o factors
acto s
– Sampling to avoid Regulatory Consequenses
will not direct or measure the improvement
needs
d and d efforts
ff t
 Data Requirements

“We have been down this path before”

John Butts
Land O’ Frost
CMC -
Toronto 2009
 What do you mean
the sample is positive!”
“the positive!

Credit to Jim Mino Hormel

 Seek and Destroy Process
Normal cleaning and
sanitation

Observe flood
sanitization Are all p
parts and
components being
Observe assembly adequately
sanitized (chemical
or heat)?
Observe Post assembly sanitizer
application

Observe normal setup and

start up activities Are GMP's
followed?
Stop operation before product
is placed on the line

Disassemble to normal daily

sanitation level

Disassemble any remaining

machine components Inspect and swab
any suspect areas
Clean and flood or heat sanitize all
disassembled line components
Evidence of
unacceptable
organic
Is degree of Are cleaning buildup?
disassembly methods
acceptable? acceptable?

If APC growth is supported then

If area is Ls positive then it
the suspect area is a potential
is a growth niche
growth niche
Clearly and Concisely Define the Scope of the
Investigation as a Physical Area
Machine
Component 1

Machine Machine
Component 2

Machine
Component 3

Machine
p
Component 4

Machine
Component 5

Machine
Component 6

Machine
Component 7
JNB1

Time Study Product transport

Locating a
Transfer
Operator tools Line workers
Vector
Sample everything coming to line
Materials Maintenance
Process 1

The Time Study

Process 2 typically starts during
setup and assembly
assembly.
A Time Study consists
Samples will be taken
of sampling the line
Process 3 as workers and
components
p and everyy
product
d t come tto th
the
thing that comes to the
line, repeated after line
line over a period of
Process 4 is running then every 2
time
hrs thereafter
Slide 14

JNB1 Focus on there is more to Lm control than just eliminating the growth niches on slicers.
John N. Butts, 9/14/2008
 Swat Team Sampling
z Sample during an idle period after
sanitation, before production i.e. Saturday
when no production is running
z Sample large areas using sponges or
gauze.
z Sample areas not typically sampled during
routine
ti samplingli
– We found a transient growth niche using this
method – COP basket handle
 PROCESS FLOW CHART FOR DESIGN REVIEW
Manufacturer & Customer Review Equipment
Redesign
Design Agianst the Checklist Tool

YES Acceptable? NO

Third Party Review (optional)

Acceptable? NO
OR
YES
Purchase and Install Equipment
Training and Start-up

Cleanability/ Microbiological Review (90 day)

Seek & Destroy
Redesign /
Acceptable?
p NO Sanitation
Seek and Destroy Process (cont’d)

In vestig atio n level o f

d isassemb ly
No rmal leve l of
d isassemb ly
Control
fo r sanit atio n

In spect and samp le

an y susp ect a rea s

YES
Evid ence o f
u naccep tab le
o rg anic bu ildu p?

Are clea nin g

Is d egree o f
meth od s
d isassemb ly
accep tab le?
accep tab le?

If A PC g ro wth is sup po rt ed then

Close Contract
If a rea is Ls p ositive th en
th e su spect area is a p ote ntia l
it is a growt h n iche
g ro wth n ich e

AMI Equipment Design Task Force

 AMI Equipment Design Task Force

Common Sense Thoughts . .

.
When designing equipment:
„ Keep it simple
„ Less is better
„ Strive for minimum ‘parts’
„ All p
parts and assemblies accessible
„ Role play the ‘sanitation employee’

“The difficult thing about engineering great

designs is to make them simple.”

An Engineer’s Perspective
Compounding Opportunities

The original
design may have
been correct. As
equipment ages
it tends
t d tot collect
ll t
a “compounded
level” of difficult
to clean potential
growth niches..
 AMI Equipment Design Task Force

10 Principles of Sanitary Design

1. Cleanable to a Microbiological Level

Food equipment must be constructed and be maintainable to ensure
that the equipment can be effectively and efficiently cleaned and
sanitized over the life of the equipment. The removal of all food
materials is critical. This means preventing bacterial ingress, survival,
growth and reproduction. This includes product and non-product
contact surfaces of the equipment.
2. Made of Compatible Materials
Construction materials used for equipment must be completely
compatible with the product, environment, cleaning and sanitizing
chemicals, and the methods of cleaning and sanitation. Equipment
materials of construction must be inert, corrosion resistant,
nonporous, and nonabsorbent.
3. Accessible for Inspection, Maintenance, Cleaning and Sanitation
All parts of the equipment shall be readily accessible for inspection,
maintenance cleaning,
maintenance, cleaning and/or sanitation.
sanitation Accessibility should be
easily accomplished by an individual without tools. Disassembly and
assembly should be facilitated by the equipment design to optimize
sanitary conditions.
 AMI Equipment Design Task Force

10 Principles of Sanitary Design

4
4. N P
No Product
d t or Li
Liquid
id C
Collection
ll ti
Equipment shall be self-draining to assure that food product, water, or
product liquid does not accumulate, pool ,or condense on the
equipment or product zone areas.
5
5. H ll
Hollow areas H
Hermetically
ti ll S Sealed
l d
Hollow areas of equipment (e.g., frames, rollers) must be eliminated where
possible or permanently sealed (caulking not acceptable). Bolts, studs,
mounting plates, brackets, junction boxes, nameplates, end caps,
sleeves and other such items must be continuously welded to the
sleeves,
surface of the equipment and not attached via drilled and tapped holes
6. No Niches
All parts of the equipment shall be free of niches such as pits, cracks,
corrosion recesses,
corrosion, recesses open seams
seams, gaps
gaps, lap seams
seams, protruding ledges
ledges,
inside threads, bolt rivets and dead ends. All welds must be continuous
and fully penetrating.

7
7. Sanitary Operational Performance
During normal operations, the equipment must perform so it does not
contribute to unsanitary conditions or the harborage and growth of
bacteria
 AMI Equipment Design Task Force

10 Principles of Sanitary Design

8
8. H i i D
Hygienic Design
i off M
Maintenance
i t E
Enclosures
l
Maintenance enclosures (e.g., electrical control panels, chain
guards, belt guards, gear enclosures, junction boxes,
pneumatic/hydraulic enclosures) and human machine interfaces
(
(e.g., pushbuttons,
hb tt valve
l handles,
h dl switches,
it h touchscreens)
t h ) mustt
be designed, constructed and be maintainable to ensure food
product, water, or product liquid does not penetrate into, or
accumulate in or on the enclosure and interface. The physical
design of the enclosures should be sloped or pitched to avoid
use as a storage area.
9. Hygienic Compatibility with Other Plant Systems
Design of equipment must ensure hygienic compatibility with
other equipment and systems,
systems e.g.,
e g electrical,
electrical hydraulics
hydraulics, steam,
steam
air, water.
10. Validate Cleaning and Sanitizing Protocols
The procedures prescribed for cleaning and sanitation must be clearly
written,, designed
g and proven
p to be effective and efficient. Chemicals
recommended for cleaning and sanitation must be compatible with the
equipment, as well as compatible with the manufacturing environment.
 Applying the 10 Principles of Sanitary Design

Applying the 10
Principles
of Sanitary Design to
RTE Equipment
E i t
 Sanitary Design

Sanitary
y Designg Processing
g
Key Criteria for Food Equipment

z Minimize surface area to clean

z Parts
P t and d assemblies
bli easy to t access and
d
inspect
z Disassembly can be completed by hand or
with simple tools
z Cleaningg and sanitizing
g procedures
p can be
repeated by all employees
 MEASURES OF CLEAN
z Visual
–this
this will be the first measure
measure,
but will only take you so far
b
because off …
THE “INVISIBLE”
INVISIBLE BACTERIA
Micron (µm) Micro-inch(µ-inch)
•1/1,000,000
1/1 000 000 meter •1/1,000,000
1/1 000 000 inch
•39.37 µ-inch •0.0254 micron

ore (3 µm, 118 µ-incch)

h)
Listeria ((0.5 µm, 19.7 µ-inch
7 µ-inch)
4 µ-inch)

Yeast ((5 µm, 197

0µm, 4724

Mold spo
Salt (120
 MEASURES OF CLEAN
z Test for bacteria
– <11 CFU (colony forming unit) per 25
square centimeters or <1 CFU in 10 ml of
rinse water
z Acceptable RLU (relative light unit)
– as generated by an ATP reader; ATP
indicates the presence of organic material
MEASURES OF CLEAN

Measures will
M ill b
be
taken in difficult
t clean
to l areas
 Applying the 10 Principles of Sanitary Design

1. Cleanable to a Microbiological Level

(how we measure to this level)

Supplies Needed to Collect

Micro Swab Samples
Sterile neutralizing buffer/
broth to moisten the Whirl-Pak
Whirl-
sponges or gauze pads bags

Sterile
sponges
or
gauze
pads

Sterile gloves
Marking pen
 Applying the 10 Principles of Sanitary Design

1. Cleanable to a Microbiological Level

Removable belt
supports

Belt supports bolted in place

(attached to frame w/threaded bolts)
From This To This

Previous Design Sanitary Redesign

 Applying the 10 Principles of Sanitary Design

1. Cleanable to a Microbiological Level

Easy to Inspect / Full
Disassembly

Not
disassembled

Difficult to Easy
inspect or access to
t
sample belts
From This To This
Previous Design Sanitary Redesign
 Applying the 10 Principles of Sanitary Design

2. Made of Compatible Materials

6061 Aluminum Bearing Corrosion Salt Brine
Test

5 6 7 8

1 2 3 4

Use aluminum ONLY when Bearings 3, 5, & 7 are stainless

necessary and when so
necessary, so, anodize steel Bearing 1 is plated
steel. plated. Some
(or applicable process) to inhibit bearings on the market are 400
corrosion and wear. Series stainless steel. 400 Series
No coatings in Zone 1. will rust. Choose wisely!
Rusty surfaces have been shown to be harborage points.
These surfaces can be protective of a Lm biofilm
 Sanitary Design
3. Accessible for Inspection, Maintenance &
Cleaning/Sanitation
g
All equipment parts and components shall be readily and easily accessible for inspection,
maintenance, troubleshooting, cleaning, and sanitizing. Accessible without using tools or
with a simple tool set is required. Disassembly for sanitation is enhanced by customized
parts bins and design considerations for size and configuration.

Hard
Stained soft
plastic grips Non-
Non-
rubber g
grips
p
corrosive
i
Prone to materials
damage Fitted heads
Niches, for equipment
equipmen
threads longevity
t

Rust,
peeling
paint Smooth
finish Easyy to
clean &
inspect

From This To This

Previous Design Sanitary Redesign
 Applying the 10 Principles of Sanitary Design

3. Accessible for Inspection, Maintenance &

Cleaning/Sanitation
Riveted
Motor not
nameplat
l d
enclosed
es
Exposed
Corrosive nuts &
materials
t i l bolts
Rust,
peeling paint

Not original
equipment
Open
p design
g

Equipment shall not contribute to bacterial growth, bacterial harborage or enhance

unsanitary conditions during operation. Residue or soil build-up must be kept to a
minimum. From This To This

Previous Design Sanitary Redesign

 Applying the 10 Principles of Sanitary Design

4. No Food Product or Liquid

Collection
Single piece
Pitched construction
surfaces, self-
self-
draining

Free standing
moisture Rounded
edges

From This To This

P
Previous
i Design
D i S it
Sanitary Redesign
R d i
 Must be Self Draining

Open slots to make self draining

From This To This

Previous Design Sanitary Redesign
 Applying the 10 Principles of Sanitary Design

5. Hollow Areas Hermetically Sealed

Zone 1 – easily
missed &
unexpected
 Applying the 10 Principles of Sanitary Design

5. Hollow Areas Hermetically Sealed

5. Hollow Areas Hermetically Sealed

•Easily disassembled provides access to the

•Hollow roller not die filled fixed shaft and roller interior

From This To This

Previous Design Sanitary Redesign

6. Free of Growth niches
The frequency for Non-daily
scheduled sanitation tasks to
disassemble and clean mating
surfaces
f mustt be
b established
t bli h d
Uncleanable plastic-metal interface
6. Free of Growth niches

From This To This

Previous Design Sanitary Redesign

6. Free of Growth niches
6. No Niches
Numerous metal to
metal contact points

Solid roller

Bolted From This To This Solid

components shafts
Previous Design Sanitary Redesign
Challenge Guideline or “Conventional
Wisdom” of Boosted Pressure Rinsing

Degree of Growth Niche Development and Penetration

High Low

Boosted Boosted Regular dairy Regular dairy

pressure pressure hose tap water hose tap water
yp
delivery pressure delivery
y
pressure
Difficult to Dry non- Difficult to rinse Dry non-sticky
rinse sticky
y product
p products
p
product products
 Applying the 10 Principles of Sanitary Design

7. Sanitary Operational Performance

Product
residue/buildup

From This To This

P
Previous
i Design
D i S it
Sanitary Redesign
R d i

Belt scraper
7. Sanitaryy Operational
p Performance

Open Design

Multiple
collection points

Minimal product
contact area

From This To This

Previous Design Sanitary Redesign

8. Hygienic Design of Maintenance
E l
Enclosures

Sensitive Equipment Cleaning

z Hand wipe all equipment control
panels with 800PPM Quat
z Regularly clean and sanitize the
inside of control panels and other
maintenance enclosures
enclosures.
8. Hygienic Design of Maintenance
Enclosures

From This To This

Previous Design Sanitary Redesign

8. Hygienic Design of Maintenance Enclosures

•Cabinet location ((can moisture & soils accumulate?))

•Cabinet location (can moisture drain, drop, or diffuse onto product?)
•Open design
9. Hygienic Compatibility with Other Plant Systems

S l d cabinet
Sealed bi t

Pedestal Ample floor

Can you clean this? design clearance

From This To This

Previous Design Sanitary Redesign

10. Validate Cleaning & Sanitizing Protocols

•Graphics
•Multi use document
•Training
•Reference
Reference
•Can it be use on the
floor?
•Can it withstand the
environment?
 AN OVERVIEW
SANITARY FACILITY
DESIGN

Use a “Preventative Mindset”

 PRINCIPLES OF SANITARY DESIGN

1. Distinct Hygienic Zones Established In The Facility

Maintain strict physical separations that reduce the

likelihood of transfer of hazards from one area of
the plant, or from one process, to another area of
the plant or process, respectively. Facilitate
necessary storage and management of equipment
equipment,
waste and temporary clothing to reduce the
likelihood of transfer of hazards.

55
1.7 Separate storage areas for tools and
spare parts exist to minimize
contamination for RTE/high risk and
non-RTE/lower risk zones

RTE
Raw
1.10 Separate support and storage areas
for sanitation crews exist for RTE/high
risk and non-RTE/lower risk zones

RTE

Raw
1.15 Trash collection is properly located
and locations are cleanable &
maintainable
 PRINCIPLES OF SANITARY DESIGN

2. Control the movement of personnel and materials

flows to reduce hazards

Establish traffic and process flows that

control the movement of production workers
workers,
managers, visitors, QA staff, sanitation and
maintenance personnel
personnel, products
products,
ingredients, rework and packaging
materials to reduce food safety y risks.
59
 Passive Control
Active Control
Magnetic Lock

RTE Area

Cross Traffic Aisle

Access Control Card Reader

From This To This More

Design Sanitary Design

SANITARY DESIGN PRINCIPLES
FOR FACILITIES

PRINCIPLE #3

WATER ACCUMULATION
CONTROLLED INSIDE FACILITY
 … requires designs that facilitate free draining of
any moisture that is introduced into the facility
Ponding water environment.

Pooling water is a sign of trouble.

P
Poor repairs
i From This To This More

Design Sanitary Design

3.2 All floor joints & cracks are sealed

Monolithic crack repair

Example of good crack repair …

3.3 Wall & curb surfaces drain freely
without pockets, ledges & nooks

CURB

COVE
 SANITARY DESIGN PRINCIPLES
FOR FACILITIES

PRINCIPLE #4

OO TEMPERATURE
ROOM U U
& HUMIDITY
CONTROLLED
HOW TO CLEAN TO A MICROBIOLOGICAL LEVEL?

… requires a design that maintains the

prescribed temperature, controls
condensation and eliminates fog during the
sanitation process
Critical Air Handling Unit
 Critical Air Handling System
Refrigeration Coils
Final Filter Bank
Flame Sterilizer Pre Filter
Fan 95% 1 m
30% 1 m

Outdoor make
up air inlet
Access
Bird Doors
screen
24x 72”

Exhaust return
air from RTE
Area

Intake Outlet
 Air Handling System
Clean Upp Mode
Fresh Air Sanitation Processes
Intake
•Pre-Rinse
Flame sterilized – •Soap
S
Heated and Dried
•Rinse
Exhaust –
•Flood sanitize
Moist air

High rate of air changes

•Allows room to warm up to ~ 75F
•Continuously removing moisture
p fog
•Keeps g down
Warm Dry Air In Warm Moist Air Out
 Air Handling System
Fresh Air
Process Mode
Intake Processes
Exhaust – •Assembly
Moist air •Setup
Refrigerated air •Pre-op
•Final sanitizer
•Production

Low rate of air changes

•Cools room while removing moisture
•Floors dry by startup
•Equipment
Equipment chilled to operating temp by
startup
 SANITARY DESIGN PRINCIPLES
FOR FACILITIES

PRINCIPLE #5

… addresses airflow and air quality. Controlled

pressurization and air flow cures a lot of ills. It
reduces infiltration of warm, humid air that can
cause condensation problems. It reduces dust
and dirt problems at outside openings. It
allows
ll your exhaust
h t systems
t to
t workk properly l
and efficiently.
Typical Unit Cooler Critical Process Air
Handling System

From This To This More

Design Sanitary Design

5.6 HVAC/Refrigeration system components located to avoid risk
of product contamination

From This To This More

Design Sanitary Design

5.1 All rooms have their pressures
controlled to ensure airflow will be
from more clean to less clean
areas

Cleanest Cleaner Clean

RTE Packaging Production Raw
+++ ++ +
6.8 Storm water system is properly designed
and maintained to prevent standing water
on the site

poor design
6.1 Driveways, parking lots and pedestrian walkways
are ppaved and drained to p
prevent standing
g water

Good Design

From This To This More

Design Sanitary Design

6.7 External
operations (e.g.
trailer cleaning,
bulk storage, trash
and waste
management) t) are
designed and
positioned to
prevent unsanitary
impact
p on the
facility
8.3 There is
sufficient access
to clean the wall-
floor interface
8.4 Stationary equipment is elevated sufficiently to allow
cleaning and sanitation underneath the equipment

... difficult to clean

9.1 Interstitial spaces separate process
areas from utility services & overhead
structural components, and allow for
access & cleaning

9.2
9 2 Suspended ceilings are
smooth, cleanable, and at a
uniform height

Light
g enclosures
9.5 All vertical surface to floor junctions have
a cove and surfaces that are free of pits,
p ,
erosion and voids

Poor example
Ponding water
Pitted floor surface
No cove
9.6 Concrete surfaces are
free of pits, erosions and
voids, solid and smooth
9.16 Bases of drains are
supported to prevent
settlement

Poor examples
 7.8 All voids associated with utility
… failure to fully seal void associated penetrations are fully filled with appropriate
with utility
yppenetrations materials,, then sealed. Sprinkler
p penetrations
p
insulated, sealed & heat traced

From This To This More

Design Sanitary Design

… inferior seal

From This To This More

Design Sanitary Design

9.19 Items attached directly to a building
surface have standoffs

Good examples
9.21 Doors and windows are constructed to prevent
harborage, impervious, easily cleanable and resistant to
wear and corrosion
Good example

Poor example
p
• Seams From This To This More
• Damage prone
Design Sanitary Design
10.1 Horizontal piping and conduits are not
installed above exposed product or processing
Poor example – piping
above process equipment

Good example –
piping in
From This To This More interstitial space

Design Sanitary Design

 10.3 Piping and conduits are routed outside
of p
process areas wherever ppossible

Good example

Poor example

From This To This More

Design Sanitary Design

 10.21 Raw process & ready
ready--to
to--eat process
sewers are separated
Maintenance Area Finished product
Coolers
Cooler
IIndustrial
d ti l
Raw sewer sewer
Raw Materials
RTE
Cooler

Oven Room Shipping

RTE Packaging Palletize
Raw Manufacturing Dock

RTE
Cooler

Wash Room

RTE
Raw
Office and welfare areas Welfare Area
Welfare Area
RTE sewer
10.23 Where
possible, cleanouts
are installed outside
the processing areas

Clean out access for

room drains on other
side of wall
10.26 Process sewers are made of materials compatible with the
temperature & corrosiveness of the waste stream
10.31 Floor drains, hub drains & traps are made of corrosion-
corrosion-resistant materials
suitable for area of installation (e.g. stainless steel in critical process areas)

•Stainless traps
and drains

Other options:
•Polypropylene
•PVC, CPVC
•PVDF
PVDF
(Polyvinylidene
Fluoride)

10.32 Floor drains in process areas have basket strainers

SANITARY DESIGN PRINCIPLES
FOR FACILITIES

PRINCIPLE #11

… addresses the need to integrate the

utilities and equipment required to
support the sanitation process into the
facility design
11.4 Rinse systems are operated at minimum pressures
adequate
d t for
f cleaning
l i tto limit
li it over-
over- spray & creation
ti off
aerosols during use

•Generally
Generally recommended as city pressure

•Either hot or cold per sanitation

requirement

•Low
L pressure so can’t’t move contamination
t i ti
from floor to higher surface
11.6 Adequate interventions (e.g., foot baths,
doorway foamers,
foamers boot washers) are provided at
locations as required to maintain zones of control
Sanitation hose station

Hand wash station with floor foamer

Questions?

Thank you