Difference between revisions of "Cleaning"

From Efficiency Finder
Jump to: navigation, search
Line 31: Line 31:
  
 
*Characteristics of items to be cleaned (e.g. shape, temperature sensitivity)
 
*Characteristics of items to be cleaned (e.g. shape, temperature sensitivity)
 +
  
 
Back to [[EFFICIENCY FINDER]]
 
Back to [[EFFICIENCY FINDER]]

Revision as of 09:51, 29 September 2010

Back to EFFICIENCY FINDER


1. OBJECTIVE


Cleaning is a unit operation which includes different typical processes, such as cleaning of production halls and equipment, washing products or cleaning of bottles and cases. In all cases, the objective is to remove undesirable materials and substances from products or other surfaces involved in the production process.


2. FIELD OF APPLICATION


Cleaning is a process which is carried out in a wide range of industries, including chemicals, foodstuffs, minerals, paper, textiles and many others.


3. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT


Water heated up to 90°C (maximally) can be used, depending on the cleaning application. The cleaning can be performed either manually or by automated systems. The cleaning process often requires detergents to achieve the removal of the unwanted substances (BAT in the Food, Drink and Milk Industries, June 2005).


Cleaning.jpg


4. RELEVANT PARAMETERS TO ENERGY


  • Temperature
  • Pressure
  • Characteristics of items to be cleaned (e.g. shape, temperature sensitivity)


Back to EFFICIENCY FINDER