With the investment, the company carried out expenditures concerning building facilities, machinery equipment and expenditures for product promotion.

More specifically, a regards building facilities, epoxy flooring was installed in order to meet food health and safety rules, while tiles were placed in specific sections of the production area floor.

As regards machinery equipment, the enterprise installed a vertical packaging machine in order to improve the speed of packaging and to significantly reduce losses from broken end products during the packaging process. 

At the same time, a volumetric divider of higher speed and with new gram weight limits was installed in order to enable the weighing of small packaging.  For the needs of compliance with the IFS system, the enterprise purchased a vibrating sieve with filters in order to remove foreign matter from flour. 

In order to better package products, a new plastic clip machine with resealing capability was installed, while the manual printer is an alternative, supplementary solution in relation to the automatic printer.

Another significant expenditure incurred by the company was the construction of cylinders for the printing of packaging depending on the product and client, as well as the procurement of equipment concerning storage shelves, product transport body and sheet metal.

In order to reduce energy consumption, a power economiser was installed on the central panel of the production plant.

Finally, in order to promote its products, the enterprise participated in the ANUGA international food and beverage fair.

Through the implementation of the investment plan within the framework of the 'PROCESSING IN NEW CONDITIONS' action of EPAN II, the following multiplier effects are achieved:

• Strengthening of the competitiveness of the enterprise in the local, domestic and international market through the improved quality of the products, the increased production capabilities and the creation of new products.
• Facilitating the creation of new products of higher quality and added value that the company could not produce with its existing equipment.
• Upgrading of the entrepreneurial basis in the baking sector which has fallen behind in terms of entrepreneurship growth in our country.
• Innovative, hi-tech production.
• Technological innovation as regards packaging methods and quality, a strategic innovation for the enterprise.
• Strengthening of the companyΆs extroversion, creating conditions for further growth of exports.
• Entrepreneurial utilisation of environmental protection with power saving interventions.

website: http://kritonartos.gr/?sl=EL