Difference between revisions of "Cleaning of production halls and equipment in wine & beverages production"
From Efficiency Finder
| Line 1: | Line 1: | ||
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]] | ||
| − | + | === GENERAL DESCRIPTION === | |
Processing equipment and production installations are cleaned and disinfected periodically to comply with legal hygiene requirements. The frequency can vary considerably. The aim of cleaning and disinfection is to remove product remnants, other contaminants and micro-organisms. | Processing equipment and production installations are cleaned and disinfected periodically to comply with legal hygiene requirements. The frequency can vary considerably. The aim of cleaning and disinfection is to remove product remnants, other contaminants and micro-organisms. | ||
| Line 9: | Line 9: | ||
| − | + | === APPLICATION === | |
*Soft drinks | *Soft drinks | ||
| Line 15: | Line 15: | ||
| − | + | === TYPICAL PARAMETERS === | |
Steam and hot water | Steam and hot water | ||
| + | |||
| + | === SOURCES === | ||
| + | <br> | ||
| + | <br> | ||
*[[Solar system integration - Cleaning of bottles and cases in the wine and beverage production]] | *[[Solar system integration - Cleaning of bottles and cases in the wine and beverage production]] | ||
Revision as of 13:10, 12 November 2014
Back to EFFICIENCY FINDER OF FOOD INDUSTRY
GENERAL DESCRIPTION
Processing equipment and production installations are cleaned and disinfected periodically to comply with legal hygiene requirements. The frequency can vary considerably. The aim of cleaning and disinfection is to remove product remnants, other contaminants and micro-organisms.
CIP systems are generally used for cleaning equipment.
Water flushing is used to clean open surfaces and floors.
APPLICATION
- Soft drinks
- Wine
TYPICAL PARAMETERS
Steam and hot water
SOURCES
