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Application

Clean every shift. Reliable every press.

Food and beverage lines are washed down every day with water and cleaning chemicals, and operated with nitrile gloves and wet hands. Controls have to survive the cleaning, be easy to wipe, and never act on their own when the water is still running off.

Bright food processing hall with stainless steel production lines
The environment
Daily wash-downCleaning chemicalsNitrile gloves, wet handsChilled and humid roomsHygiene audits
What goes wrong today

And what the HABI Button changes.

TodayWith the HABI Button
Ghost presses during cleaning

Water running over a capacitive surface can look like a finger, and the line reacts in the middle of cleaning.

Water alone does nothing

A water film only shows on the capacitive channel. Without a real press, nothing happens.

Gaps that trap dirt

Mechanical buttons have gaps and moving seals where residue collects and cleaning chemicals attack over time.

Flush and easy to wipe

A flush front with no button travel to clean around.

Gloves and wet hands

Touch panels miss presses through nitrile gloves or with wet hands.

A real press, every time

Force plus capacitive sensing reads a deliberate press, gloved or wet.

Where it goes

Typical placements.

Line and conveyor controlsStart, stop and speed at the line
Packaging machinesOperator functions in wet zones
Mixers and process equipmentConfirmed input without looking
Wash-down areasControls that stay put during cleaning
Food production workers in hygiene clothing and hair nets
Gloved worker filling food trays on a conveyor

Try it in your line.

The Evaluation Kit lets your engineers test the HABI Button in your own application.

See the Evaluation Kit Talk to an engineer
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