THE PRODUCTION PROCESS
In Porto Viro (RO) CIS has a 60,000 square meters factory (11,000 are covered), with 45 employees. Here, sodium chloride arrives by sea from the salt pans of the Group, carried by ships that can use 3 different docks, and it is stored in heaps in a dedicated area.
The whole process of processing the raw salt is organized in full compliance with the HACCP regulations, and divided into 10 stages:
- Receiving raw material
- External transport of raw material
- Storage sea salt in bulk (in storage external)
- Screening / Washing (performed with brine)
- Centrifuge (separation of the salt from the brine)
- Drying (by bringing the salt, kept in motion to avoid the formation of agglomerates, with hot air in "countercurrent")
- Pick (grinding and further screening)
- Packing and palletising: packaging line totally covered to avoid contamination, and equipped with lamps insect. It occurs addition of iodine and anti- caking treatment. Of course the production area of the dishwasher detergent is separated from the food lines. The palletizers are dedicated to different packing lines, 5 lines for food (spreaders, 1Kg boxes, bags of 1Kg bags, 5 or 10 kg and 25 kg bags) and 3 for dishwashing products (boxes, bags up to 10 kg and 25 kg bags).
- Finished goods inventory: is run according to the model FIFO (First In First Out). On each unit of consumption is printed batch number; on the unit sales over the lot number, there’s also the code and the description of the product.
In Porto Viro there’s also a laboratory that deals with quality control, making comparative evaluations with other products on the market and collaborates with research and development. Also in the production departments the chiefs have the responsibility and the tools to constantly monitor the production and quality of products.