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Hot cleaning applications in the food and beverage industry

Because of their particularly high hygiene standards, in the food and beverage industry mostly stainless steel units are used. Here it may also be important with 95°C that our method has a disinfecting effect.

Cleaning in an industrial bakery

REQUIREMENTS

In industrial bread production, it is necessary to differentiate between a variety of very different tasks. As a basic statement, it can be said that all parts with bread dough as raw material are cleaned with high-pressure cleaners and the corresponding chemicals, while the entire plants have to be cleaned with individual techniques.

The parts we cleaned included cutting machines with packing tables, so-called packers, conveyors behind the ovens, and others. All parts were coated with vegetable oils (soya oil, sesame oil, linseed oil, etc.) and bread crumbs, sometimes in combination, and burnt in. Also, motors and conveyors covered with flour dough were cleaned.

In addition, bread slicing and packing machines for sliced goods were cleaned, which were coated with edible oils and bread crumbs and had previously been cleaned with compressed air and rags (!).

 

OUR SOLUTION

The low-pressure hot cleaning process operates at low pressure of 3 - 7.5 or 3 - 14 bar, and high temperatures of up to 95°C. The pressure is sufficient to rinse off contamination. The cleaning power comes primarily from the high temperatures and is therefore ideal for greasy and oily residues such as sesame and linseed oil, but also for flour, sugar and caramel.

In the specific case of a large bakery in Baden-Württemberg, all the cleaning tasks tested could be solved without problems using our process. No chemicals were used, only water.

Experience shows that especially for larger areas and/or more solid contamination, the possibility of working with a little more pressure makes absolute sense. For the applications mentioned, we therefore fundamentally recommend our double-pump devices 1500 SR-DP or 1500 SRE-DP.

The run-off water was found to be unproblematic, since the floors of all areas have to be cleaned afterwards anyway. Alternatively, appropriate dirt water collectors are available.

Because of their particularly high hygiene standards, stainless steel equipment is used in most cases in the food industry. Here it is often also relevant that, at 95°C, our method has a disinfecting effect.

 

 

YOUR ADVANTAGES

  • Efficiency/quality: Fast and thorough cleaning. With the right spray accessories, easy cleaning of hard-to-reach or sensitive areas, e.g. conveyor belt rollers, electric motors, cutting machines.
  • No damage to fragile parts due to low pressure.
  • Mobility: Devices are mobile and self-sufficient, and can easily be moved from site to site.
  • Unproblematic cleaning in production hall: No major splash-back effects, no clouds of droplets, no aerosols, etc.
  • Occupational safety and environmental protection, chemicals: No chemicals are used; this protects the environment, increases occupational safety, and reduces costs.
  • Economics: Significantly less cleaning time for cleaning, significantly fewer resources, no chemicals.
  • Overall: Comparatively low investment and hardly any running costs, but high efficiency and excellent cleaning quality.
Cleaning of confectionary packaging machines - candy factory with sugar and caramel

REQUIREMENTS

Various packaging machines are used in the food and luxury food industry. The areas of application range from candy to chocolate production and packaging. The packages themselves are made from different material components and in different sizes.

As in all branches of the food industry, packaging is carried out under the strictest hygiene conditions, with cleanliness being the top priority.

Cleaning of confectionery packing machines
Cleaning off sugar and caramel - a challenge

Due to the different materials on the machine and the enormous adhesion and sticking properties of many luxury foods, cleaning is almost always a challenge.

For example, hard caramel sticks to various and often inaccessible places, so much so that in worst case production must be interrupted. Therefore, the most important thing is to clean the machines, in accordance with hygiene regulations, right down to the nooks and crannies.

At the same time, damage to the machines by high pressure or sharp objects must be avoided at all costs, as this would lead to high repair costs and downtime.

In addition, the cleaning of the machines should be carried out in a way that protects health and the environment. Above all, however, cleaning should be inexpensive, fast and effective.

 

Cleaning of confectionery packing machines
Cleaning off sugar and caramel - a challenge

PREVIOUS TECHNIQUE

In the specific application at our customer, detaching hard caramel posed the greatest challenge.  In a first step, the caramel was heated with a hot air blower. Despite all the care taken, components were regularly damaged in the process.

Afterwards, the hard caramel was broken off the machine by a high-pressure cleaner - resulting in further damage to components and heavy contamination of the environment. It was not uncommon for hot water, spatula, brush, rag and cleaner to be used, with the greatest effort on the part of the maintenance staff.

All in all, the cleaning of the packaging equipment was only possible with great effort and the full commitment of the maintenance staff. The entire cleaning process was extremely time-consuming because of the need to clean without causing damage.

 

High flushing performance right into the joints and insides of the hexagonal heads of the screws

 

OUR SOLUTION

Low-pressure hot cleaning works with low pressures of 3 - 7.5 or 3 - 14 bar and high temperatures of up to 95°C. The pressures are sufficient to rinse off contamination, but the cleaning power comes primarily from the high temperatures. These are ideal for greasy and oily residues such as sesame and linseed oil, but also for flour, sugar and - as in this specific case - for caramel.

In the specific case of this confectionery factory, all cleaning tasks could be solved without any problems using the low-pressure hot cleaning process. Only pure water was used, no chemicals were added.

Here, too, it became apparent that it makes sense to work with a little more pressure, especially for larger areas and more solid contamination. For these applications, we therefore recommend our double-pump units (1500 SR-DP or 1500 SRE-DP), preferably in stainless steel design in order to meet the high hygiene standards of the food industry.

Before

Cleaning of confectionery packing machines
Various metal sheets - before

After

Cleaning of confectionery packing machines
Various metal sheets - after

YOUR ADVANTAGES

  • Efficiency/quality: Fast and thorough cleaning. With the right spray accessories, easy cleaning of hard-to-reach or fragile areas, e.g. conveyor belt rollers, electric motors, cutting machines.
  • No damage to sensitive parts due to low pressure.
  • Mobility: Units are mobile and self-sufficient, and can easily be moved from place to place.
  • Cleaning inside production hall: No splash-back effects, no clouds of droplets, no aerosols etc.
  • Occupational safety and environmental protection, chemicals: No chemicals; this protects the environment, increases occupational safety and reduces costs.
  • Economics: Much less cleaning time, significantly fewer resources, no chemicals, no damages.
  • Overall: Comparatively low investment and hardly any running costs, but high efficiency and excellent results.

 

Cleaning in a mineral water bottling company

REQUIREMENTS

Mineral waters must be bottled directly at the source; transport to external bottling plants is not permitted. In the bottling plants, the water is generally purified using stationary medium-pressure techniques with the addition of foam-forming acid cleaners and alkaline passivators.

As a matter of principle, glass or PET bottles from the deposit system are used and refilled. These bottles are cleaned and examined for breakage or remaining contamination. During the cleaning process, existing labels from previous fillings are also removed. Defective or dirty bottles are rejected.

 

OUR SOLUTION

Our low-pressure hot cleaning process enables fast and thorough cleaning, especially of greasy and oily substances, and is therefore ideal for use in the food industry. Due to the low pressure - 3 - 7.5 or 3 - 14 bar - even sensitive parts are not damaged, but contamination is removed without leaving any residue. The cleaning effect is primarily based on the temperatures of up to 95°C, with which greasy and oily residues in particular are optimally dissolved.

In the specific application, a filling line for fresh noodle products was cleaned. This was covered with splashes of cooking oil as well as heavily resinified cooking oil, sometimes burnt in. The entire plant is thoroughly cleaned approx. 2 - 3 times a year, the contact areas daily. We cleaned both contact and non-contact areas.

In some places, heavily resinified cooking oils were pre-treated with our A-Turbo cleaner; for old and burnt-in residues, 3% A-Turbo was added to the cleaning medium in some cases; everything else could simply be cleaned with hot water.

The cleaning with our low-pressure hot cleaning device took place during a break in production and took only a fraction of the usual time. According to the customer's employees, the result was more thorough than the previous manual cleaning process, and much more pleasant than the tedious scrubbing by hand. This applied to both contact and non-contact areas.

Because of the particularly high hygiene standards, stainless steel appliances are mostly used in the food industry.

 

YOUR ADVANTAGES

  • Efficiency/quality: Fast and thorough cleaning. With the right spray accessories, easy cleaning of areas that are difficult to access or sensitive, e.g. conveyor belt rollers, electric motors, labelling machines.
  • No damage to sensitive parts due to the low pressure.
  • Optimum accessibility: Units are mobile and self-sufficient, and can be moved from location to location.
  • Easy cleaning in production hall: No splash-back effects, no clouds of droplets, no aerosols, etc.
  • Cleaning medium: Water or deionised water, without the addition of chemicals. Therefore:
    • No risk of contamination.
    • Low costs for procurement and disposal.
    • Spontaneous use at any time, even without the cleaning agent used in the central system.
  • Occupational safety and environmental protection, chemicals: No chemicals; this protects the environment, increases occupational safety and reduces costs.
  • Economics: Significantly less cleaning time, significantly fewer resources, no damage, no belt stoppages, no chemicals.
  • Overall: Comparatively low investment, very low operating costs, but high efficiency and excellent results.

SEE ALSO

Cleaning in a sweet fruit juice factory

 

Cleaning in pasta and noodle production

REQUIREMENTS

The production of pasta involves the processing of different durum wheat varieties with the addition of water and eggs through mixing, filling, drying, cutting and wrapping or - as with our customer - vacuum packaging of fresh products.

Equipment such as (vacuum) mixing machines, filling machines, cutting machines, film sealing machines and packaging machines are therefore used.

For cleaning in the food industry, stringent cleaning processes are prescribed for the system parts that come into direct contact with the food. In general, foam-forming acid cleaners and alkaline passivators are to be used.

These regulations do not apply to non-contact areas.

Daily cleaning of the contact areas is extremely time-consuming: Usually one hour per working day per employee is expected. Depending on the application, the non-contact areas are cleaned several times a year, in this case 2-3 times a year.

 

packaging machine, packing machine, pasta, noodle, production, fresh noodles, dry noodles, machine cleaning
Packaging machine in noodle production - uncleaned

OUR SOLUTION

Our low-pressure hot cleaning process enables fast and thorough cleaning, especially of greasy and oily substances, and is therefore ideal for use in the food industry. Due to the low pressure - 3 - 7.5 or 3 - 14 bar - even sensitive parts are not damaged, but contamination is removed without leaving any residue. The cleaning effect is primarily based on the temperatures of up to 95°C, with which greasy and oily residues in particular are optimally dissolved.

In the specific application, a filling line for fresh noodle products was cleaned. This was covered with splashes of cooking oil as well as heavily resinified cooking oil, sometimes burnt in. The entire plant is thoroughly cleaned approx. 2 - 3 times a year, the contact areas daily. We cleaned both contact and non-contact areas.

In some places, heavily resinified cooking oils were pre-treated with our A-Turbo cleaner; for old and burnt-in residues, 3% A-Turbo was added to the cleaning medium in some cases; everything else could simply be cleaned with hot water.

The cleaning with our low-pressure hot cleaning device took place during a break in production and took only a fraction of the usual time. According to the customer's employees, the result was more thorough than the previous manual cleaning process, and much more pleasant than the tedious scrubbing by hand. This applied to both contact and non-contact areas.

Because of the particularly high hygiene standards, stainless steel appliances are mostly used in the food industry.

 

packaging machine, packing machine, pasta, noodle, production, fresh noodles, dry noodles, machine cleaning
Packaging machine in pasta production - cleaned

The cleaning with our low-pressure hot cleaning device took place during a break in production and took only a fraction of the usual time. According to the customer's employees, the result was more thorough than the previous manual cleaning process, and much more pleasant than the tedious scrubbing by hand. This applied to both contact and non-contact areas.

Because of the particularly high hygiene standards, stainless steel appliances are mostly used in the food industry.

 

YOUR ADVANTAGES

  • Efficiency/quality: Fast and thorough cleaning. Easy cleaning of areas that are difficult to access or sensitive, e.g. under the flaps, behind the conveyor wheels, on the inside of the U-shaped grates, etc.
  • Optimum accessibility: Units are mobile and self-sufficient, and can be moved from application to applicaton.
  • Cleaning inside production hall: No splash-back effects, no clouds of droplets, no aerosols, etc., hence no restrictions for using inside the production hall
  • No damage to sensitive parts due to low pressure.
  • Much more pleasant to work with than manually or with chemicals.
  • Cleaning medium: Hot water or deionised water, without the addition of chemicals. Therefore:
    • No risk of contamination.
    • Low costs for procurement and disposal.
    • Spontaneous use in case of emergency possible at any time.
    • Disinfecting effect.
  • Occupational safety and environmental protection, chemicals: No chemicals means increased environmental compatibility, increased occupational safety and reduced costs.
  • Economics: Significantly less cleaning time, significantly less downtime, hardly any resources, no chemicals, no damages.
  • Overall: Comparatively low investment and hardly any running costs, but high efficiency and excellent quality.

 

Cleaning in dairy factory

REQUIREMENTS

When cleaning in food processing or manufacturing companies, certain cleaning processes are prescribed for the system parts that come into contact with the food. For these parts, generally foam-forming acid cleaners and alkaline passivators are used.

In a dairy, the majority of the operating equipment consists of filling and packaging systems. The maintenance and servicing costs for these systems are immense. Large dairies also often operate large truck fleets.

 

PREVIOUS TECHNIQUE

In view of the frequent damage to machines and parts, using high-pressure cleaners does not make sense. Instead, the environment of the packaging lines is kept clean with a medium-pressure cleaner at 30-70 bar, max. 100 l/min. Inside the machines, CIP (cleaning in place) procedures are used.

The drives of the packaging machines are highly complex and sensitive. Typically, they are contaminated with oils and greases and slightly with production residues. Cleaning with high or even medium pressure is not an option, as the sensitive mechanics would be damaged. Manual cleaning with a brush and cloth is very time-consuming and complicated due to the complexity of the equipment, and the results are generally not really satisfactory given the effort invested.

Another complicating factor is that pumps, motors and compressors cannot be dismantled for repair or maintenance due to their size, but have to be cleaned on site.

The water for cleaning is generated from the company's own processes and has a temperature of approx. 60°C. There is no disposal problem, as the drainage systems in the production area channel the waste water into a central grease separator.

 

OUR SOLUTION

Low-pressure hot cleaning technology opens up new possibilities here: With the low pressure of up to 7.5 or up to 14 bar, even sensitive parts in the drive technology are not damaged.

At the same time, oils and greases in particular are ideally dissolved by the high temperatures of up to 95°C..

 

YOUR ADVANTAGES

  • Efficiency/quality: Fast and thorough cleaning. Thanks to various lances and nozzles, problem-free cleaning even of areas that are difficult to access or sensitive, e.g. the drives of the filling and packaging machines.
  • Optimum accessibility: Units are mobile and self-sufficient, and can be moved from application to application.
  • Cleaning in production hall: Minimal splash-back effects, no clouds of droplets, no aerosols, etc.
  • Much more pleasant to work with than by hand or with chemicals.
  • No damage to sensitive parts due to low pressure.
  • Cleaning medium: Hot water or deionised water, without the addition of chemicals. Therefore:
    • No risk of contamination.
    • Low costs for procurement and disposal.
    • Spontaneous use in case of emergency possible at any time.
    • Disinfecting effect.
  • Occupational safety and environmental protection: No chemicals means higher environmental compatibility, higher occupational safety and lower costs.
  • Economics: Comparatively low investment and very low opeating costs, but high efficiency and excellent quality.
  • Overall: Significantly less cleaning time, thus less downtime, better cleaning results, no chemicals, no damage.
Cleaning in animal food production

REQUIREMENTS

At our customer in animal feed production, the following areas in particular had to be cleaned: Drive motors of production plants, dye-carrying pipes and tubes, pumps and valves, also generally the workshop area and the storage silos.

The main contaminants found were:

  • Dried grain and flour residues (e.g. fish meal); these were often mixed with oils from production and machinery,
  • Very colour-intensive and colour-fast dyestuffs, which are used e.g. for the colouring of fish feed, and
  • A variety of common oily and greasy dirts from the workshop area.

 

PREVIOUS TECHNIQUE

In the company there were a cold-cleaner wash table and a high-pressure cleaner. Where the high-pressure cleaner could not be used because of the complexity of the equipment or the high volume of water, the issue of cleaning was rather neglected. According to the employees, the large animal feed silos had not been cleaned for decades.

The typical workshop soiling was removed with the cold cleaner wash table, but there was no really satisfactory solution for cleaning the oily flour-cereal-dust deposits.

 

OUR SOLUTION

With the help of the low-pressure hot cleaning methods - low pressure of up to 7.5 or 14 bar and high temperatures of up to 95°C - contamination in the workshop could be removed as usual without any problems. The result could be further accelerated by applying an alkaline cleaner.

Importantly, however, the typical animal feed production contamination was removed with ease and in the shortest possible time. The ease with which excellent cleaning results were achieved amazed the employees.

For the cleaning of the storage silos, the use of a device with higher pressure ranges, i.e. with pressures of up to 14 bar, was the obvious choice due to the higher performance when cleaning large surfaces.

 

YOUR ADVANTAGES

  • Efficiency/quality: Fast and thorough cleaning. Thanks to various lances and nozzles, easy cleaning even of areas that are difficult to access or sensitive, e.g. valves and motors.
  • Optimum accessibility: Units are mobile and generally self-sufficient, and can therefore easily be moved up to the area to be cleaned. Large parts oftentimes do not need to be removed but can be cleaned on site, thus saving time for demounting.
  • Cleaning even inside production hall: Minimal splash-back effects, no clouds of droplets, no aerosols, therefore no problem using inside the production hall and no time for dismounting and transport
  • No damage to sensitive parts due to the low pressure.
  • Much more pleasant to work with than by hand or with chemicals.
  • Cleaning medium: Hot water or deionised water, without the addition of chemicals. Therefore:
    • No risk of contamination.
    • Low costs for procurement and disposal.
    • Spontaneous use in case of emergency possible at any time.
    • Disinfecting effect.
  • Occupational safety and environmental protection: No chemicals means increased environmental compatibility, increased occupational safety and significantly reduced costs.
  • Overall: Much less cleaning time, thus less downtime, better cleaning results, no chemicals, no damage. Comparatively low investment and hardly any running costs, but high efficiency and excellent results.

 

Cleaning industrial food mixers

REQUIREMENTS

When cleaning in companies that process or produce food, the most stringent hygiene requirements apply to the system parts that come into contact with the food. Cleanliness and thus residue-free cleaning have top priority.

Of course, this also applies to food mixers as in the application described here. Specifically, sauces and herbs had to be mixed, for which a mixing system with counter-rotating rotors is used to ensure that the food is mixed as evenly as possible.

 

PREVIOUS TECHNIQUE

Proper functioning of the machine can only be ensured if it is 100% clean, as the foods to be mixed are highly concentrated. For this purpose, the manufacturer must carry out a particularly thorough and residue-free cleaning of the mixer before each preparation of a new product. This takes time and is an unpleasant task for the employees, especially since up to now cleaning has been done with damp cloths and by hand.

 

OUR SOLUTIONS

Low-pressure hot cleaning technology opens up new possibilities here: With the low pressure of up to 7.5 or 14 bar, even sensitive parts are not damaged.

At the same time, food residues and especially oils and fats are ideally removed by the high temperatures of up to 95°C.

 

YOUR ADVANTAGES

  • Efficiency/quality: Fast and thorough cleaning. Thanks to various lances and nozzles, cleaning is easy even of areas that are difficult to access or fragile such as the blades of the mixing unit.
  • Optimum accessibility: Devices are mobile and self-sufficient, and can therefore be easily moved up to the machine to be cleaned.
  • Problem-free cleaning also during production: Minimal splash-back effects, no clouds of droplets, no aerosols, etc.
  • Much more pleasant to work with than by hand or with chemicals.
  • No damage to sensitive parts due to low pressure.
  • Cleaning medium: Hot water or deionised water, without addition of chemicals. Therefore:
    • No risk of contamination.
    • Low costs for procurement and disposal.
    • Spontaneous use in case of emergency possible at any time.
    • Disinfecting effect.
  • Occupational safety and environmental protection: No chemicals means higher environmental compatibility, higher occupational safety and significantly lower costs.
  • Comparatively low investment and hardly any running costs, but high efficiency and excellent results.
  • Overall: Significantly reduced cleaning work time, therefore less downtime, improved cleaning results, no chemicals, no damage.

 

Cleaning in a sausage factory / butchery

REQUIREMENTS

The majority of the operating equipment in an industrial butchery consists of systems for processing raw and/or cooked meat and sausage products by kneading, cooking, filling, packaging and/or vacuum packaging.

The maintenance and servicing costs for these systems are immense, especially since the particularly high hygiene requirements of the food industry must be met. This applies in particular to the contact areas, i.e. the areas that come into direct contact with the food itself.

sausage production, mixer, sausage mixer, food mixer, food processing, meat grinder, mincer, industrial
Sausage production - manual admixing of spices

The contact areas primarily include the meat-processing plants such as meat grinders and "ligthnings", as well as the conveyor systems and the filling and packaging plants. Primary animal fat and protein compounds are cleaned. The inside of the lines is often cleaned continuously with medium pressure systems (CIP - cleaning in place).

The surroundings of the packaging lines are kept clean by medium pressure cleaners (30 to 70 bar, max. 100 l/min); high pressure cleaners are no longer used because of the damage they often cause to the machines.

The water is generated from the company's own processes and is approx. 60°C hot. There are no disposal problems because drainage systems in the production area lead the waste water into a central grease separator.

Furthermore, large butchers and sausage fillers frequently also maintain their own vehicle fleets.

 

OUR SOLUTION

The low-pressure hot cleaning technology works with low pressure of up to 7.5 or 14 bar and is therefore ideal for use in a production hall, as there are no splashes across the hall and sensitive parts are not damaged.

In practice, it is also important that cleaning can be carried out without any chemicals, as the actual cleaning is primarily done by the high temperatures of up to 95°C - completely without chemicals. This means that no contamination can occur and considerable costs are saved.

In addition, parts that cannot be dismantled or can only be dismantled with considerable effort due to their size - such as screw conveyors, motors or presses - can be easily cleaned on site without having to be dismantled thanks to the mobility of the low-pressure hot cleaning units.

 

In general, cleaning is easy even in places that are difficult to access, such as on and in the screw conveyors, on the mincer, on the "lightning" or under the conveyors, with the help of the right lances and nozzles. Meat grinders and lightnings, for example, are cleaned of sausage meat without leaving any residue.

In practice, cleaning with the low-pressure hot-cleaning process is also much faster and more thorough than manual cleaning, which has been the norm up to now. This saves working time and therefore money, and helps to comply with the required hygiene standards.

In addition, the process has a disinfecting effect, as germs and bacteria are also killed off at a temperature of 95°C.

 

conveyor belt, sausage production, sausage plant, sausage factory, butchery,
Sausage production: conveyor belts

YOUR ADVANTAGES

  • Efficiency/quality: Fast and thorough cleaning even in areas that are difficult to access or sensitive, such as meat-processing equipment like mincers and screw conveyors, or the drives of filling and packaging machines.
  • Optimum accessibility: Units are mobile and self-sufficient, and can therefore easily be moved to the areas to be cleaned.
  • Cleaning in the production hall: No spraying of the cleaning medium across the production hall, minimal splash-back effects, no clouds of droplets, no aerosols, etc.
  • Can be used on most machines even during production, e.g. on conveyor belts.
  • Considerably more pleasant to work with than cleaning by hand or with chemicals.
  • No damage to sensitive parts.
  • Cleaning medium: Hot or deionised water, without the addition of chemicals. Therefore:
    • Thorough, fast and efficient.
    • No risk of contamination.
    • Low costs for procurement and disposal.
    • Spontaneous use in case of emergency possible at any time.
    • Disinfecting effect at 95°C working temperature.
  • Also ideal for maintenance, servicing and repairs.
  • Environmentally friendly and health-friendly: No chemicals means improved environmental compatibility, increased occupational safety and significantly reduced costs.
  • Economics: Low investment and hardly any operating costs, but high efficiency and excellent results.
  • Overall: Significantly reduced cleaning time, thus less downtime; improved cleaning results; no chemicals, no damage.

 

Cleaning in a sweet juice factory

REQUIREMENTS

For the production of sweet fruit juices such as apple juice and pear juice, fresh fruit, in this case obviously apples and pears, are delivered directly to the production facility. The juice is extracted from the fruit by pressing, and then bottled in the production facilities.

Basically, glass bottles from the deposit system are re-used and filled. These bottles are cleaned and checked for breakage and remaining residuals. During cleaning, any existing labels from a previous fill are also removed. Defective or dirty bottles need to be rejected.

As everywhere in the food industry, very high hygiene standards apply, why apply especially to the contact areas, i.e. the areas that come into direct contact with the food itself.

The contact areas primarily include the conveyor systems and the actual must presses. Since breakage can occur on the conveyor stations, cleaning must take place quickly and efficiently without chemicals. After pressing, the entire system must be thoroughly cleaned and rinsed again.

 

OUR SOLUTION

The low-pressure hot cleaning technology works with low pressure of up to 7.5 or 14 bar and is therefore ideal for use in a production hall, as there are no splashes "across the production" and sensitive parts are not damaged.

In practice, it is also important that cleaning can be carried out without any chemicals, as the actual cleaning effect is primarily developed by the high temperatures of up to 95°C - without any chemicals at all. This means that no contamination can occur and considerable costs are saved.

At the same time, cleaning is easy even in hard-to-reach places, such as on the labelling line or under the conveyor belts, and in practice is many times faster and more thorough than the usual manual cleaning. This saves working time and thus money.

In addition, the process has a disinfecting effect, as germs and bacteria are killed off at a working temperature of 95°C.

 

YOUR ADVANTAGES

  • Efficiency/quality: Fast and thorough cleaning. Thanks to various lances and nozzles, easy cleaning even of areas that are difficult to access or sensitive, e.g. under the conveyor belts or on the labelling machines.
  • Optimum accessibility: Devices are mobile and self-sufficient, and can therefore easily be moved to the spot where they are needed
  • Trouble-free cleaning in the production hall: No spraying of the cleaning medium across the production hall, no clouds of droplets, no aerosols, etc.
  • Considerably more pleasant work than manual or chemical cleaning.
  • No damage to sensitive parts.
  • Cleaning medium: Hot water or deionised water, without the addition of chemicals. Therefore:
    • No risk of contamination.
    • Low costs for procurement and disposal.
    • Spontaneous use in case of emergency possible at any time.
    • Disinfecting effect when cleaned at 95°C.
  • Occupational safety and environmental protection: No chemicals means increased environmental compatibility, increased occupational safety and reduced costs.
  • Overall: Significantly less cleaning time, thus less downtime; better cleaning results; no chemicals, no damage. Low investment and hardly any operating costs, but high efficiency and excellent results.

 

Cleaning in ice cream production

REQUIREMENTS

When cleaning in companies that process or produce food, the most stringent hygiene requirements apply to the system parts that come into contact with the food. Residue-free cleaning has top priority.

Of course, this also applies to the production of ice cream, as in the application described here.

In concrete terms, drainage channels had to be cleaned of ice residues and bacteria (!). Furthermore, the ice containers and specific tools for use on the machines had to be cleaned. In addition, there was still a need for cleaning in the area of maintenance and operational upkeep.

 

OUR SOLUTION

The low-pressure hot-cleaning technology works at low pressure of up to 7.5 or up to 14 bar and is therefore ideal for use inside a production hall, as there is no formation of clouds of droplets or splashing effects, and sensitive parts are not damaged either.

At the same time, food residues and especially oils and fats are ideally removed by the high temperatures of up to 95°C, which is ideal for sorbets, but especially for milk ice creams.

Cleaning even in hard-to-reach places, such as under the ice containers, was problem-free and many times faster and more thorough than the previous - manual - cleaning.

In addition, the process has a disinfecting effect, as germs and bacteria are killed at our working temperature of 95°C.

 

ice cream, sorbet, production, container, cleaning
Low-pressure hot cleaning with push & pull lance under the ice cream containers.

YOUR ADVANTAGES

  • Efficiency/quality: Fast and thorough cleaning. Thanks to various lances and nozzles, cleaning is easy even in areas that are difficult to access or sensitive, e.g. under the ice containers.
  • Optimum accessibility: Units are mobile and self-sufficient, and can easily be moved up to the machine to be cleaned.
  • Cleaning inside the production hall: No spraying of the cleaning medium through the production hall, no splash-back effects, no clouds of droplets, no aerosols, etc.
  • Considerably more pleasant work than by hand or with chemicals.
  • No damage to sensitive parts.
  • Cleaning medium: Hot water or deionised water, without the addition of chemicals. Therefore:
    • No risk of contamination.
    • Low costs for procurement and disposal.
    • Spontaneous use in case of emergency possible at any time.
    • Disinfecting effect.
  • Occupational safety and environmental protection: No chemicals means higher environmental compatibility, higher occupational safety and significantly lower costs.
  • Overall: Significantly less cleaning time, thus less downtime; better cleaning results; no chemicals, no damage.
  • Low investment and hardly any running costs, but high efficiency and excellent results.
Cleaning in ice cream production
Drainage gutters can be cleaned easily
Cleaning in a coffee roastery

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