Brewing and Beverage

Food Processing

Food Service and Hospitality

Industries

The best cleaning regime is one that is safe and requires the least amount of time, money and effort to accomplish the goal at hand without sacrificing the quality of the final product. Food Business Operators must put in place, implement and maintain a permanent procedure or procedures based on HACCP principles. Every manufacturing plant knows that maintaining a high standard of Bio-security within the processing line is at most importance to ensure safety of their product to its customer and the upkeep of their valued reputation.

With the rising taste for craft beer bubbling nicely throughout Ireland in recent years, the realisation, that there are the challenges of new facilities and plants where entrepreneurs need to understand and embrace the required hygiene solutions and crucially understand the legislation and challenges brewing can face. Keeping brewing equipment clean and sanitized is one of the best ways brewers can ensure good, clean tasting beer, batch after batch.

People have the right to expect the food they eat to be safe and suitable for human consumption. Modern food operations demand not only the very best cleaning and sanitising program results, but a partner who understands the host of additional processes that impact on the cleaning program. Lir’s aim is to add-value with advice, application equipment and technical expertise as part of an ongoing plan keeping costs down, results at an optimum, and staff safety and awareness programs recognising staff training and organisational changes are an ongoing process

A restaurant’s cleaning-heart is its automatic dish and glass wash process. Not only do we need an eagle-eye on the key touch-points of cutlery, glass ware and crockery but also ensuring these are delivered at optimal cost, with maximum food and staff safety. Our customer aim is for the lowest and safest possible cost per wash in the Irish and UK market, in a no-nonsense, pragmatic approach to site assessment, testing and ongoing improvements