Additional information: Cleaning of production halls and equipment in meat production

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1. Description of techniques, methods and equipment


A common cleaning regime in abattoirs includes the following steps: first, the equipment and the floors are roughly hosed. Then foam and detergents like alkaline to remove fat and proteins are applied following by washing and scrubbing. Then detergents and dirt are removed by hosing and/or scraping. The cleaning procedure ends with a final rinse of clear water to remove all substances. For cleaning commonly water with a temperature of around 60 °C is used because higher temperatures bring an increase of amount of steam vapour and can cause a condensation problem.

Some equipment items like knives or shifts are washed and sterilized in hot water throughout production because of hygiene regulations. The wash water has to be replaced at set frequencies and also operators are bound to wash hands regularly.

Cleaning is one of the most water- intensive processes in an abattoirs (20-25% of total water consumption) and the wastewater contains among a high organic load also detergents and disinfectants.


2. New technologies


a) Changes in the process


  • Dry cleaning

Using dry cleaning methods instead of washing with water is the best way to reduce water consumption. Solid materials first should be scraped and swept from all surfaces including slicing, boning and packing tables, cutting boards, work platforms and floors. It can result in a reduction of ~30% in water consumption furthermore to a reduction of ~65% in the use of detergents and a reduction of 30% in overall man-hours used for cleaning operations. Often for dry cleaning operations industrial vacuum cleaners are used.


  • Preparation of floors, walls and work surfaces with detergents


Various measures:

  • Hoses are fitted with spray nozzles which are more effective for cleaning surfaces. Because of being a pressurised spray they require a pressure of 25-30 bar.
  • Installation of flat-jet nozzles for a maximum impact and velocity.
  • The first rinse should be undertaken with cold water because warm water makes protein materials stick to the surfaces.
  • The waste water of the final rinse can be used for the initial rinse of the following day.


  • Reduce of detergents consumption

Detergents are often a source of pollution. Therefore it is required to minimize their use.

Various measures which can be taken:

  • Determination of the amount or concentration for effective cleaning
  • Use of a set concentration of detergent. If less water is required also the rate of consumed detergents should decrease.
  • Use of new detergents which are more effective and more environmentally friendly.


b) Changes in the energy distribution system

Sanitizers should be installed in form of fine sprays instead of form as a final rinse with hot water. Microprocessor- controlled hand wash stations which use infrared beam to initiate the water flow can reduce the water wastage in manually operated units. Double skin insulated knife sterilizer bowls use less water than conventional bowl- type sterilizers since their reduced heat loss requires less overflow for maintaining the operating temperature. At spray- type knife sterilizer the spray should only run for a pre-set period of time, it should not run continually. The sterilizer flow rate itself should be checked and controlled regularly by a designated person.


c) changes in the heat supply system

No information is available.


Source: Cleaner Production Assessment in Meat Processing; prepared by COWI Denmark for UNEP (United States Environment Programs) and Danish Environmental Protection Agency, 2000 Denmark


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