Difference between revisions of "Cleaning of production halls and equipment in wine & beverages production"
From Efficiency Finder
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=== GENERAL DESCRIPTION === | === GENERAL DESCRIPTION === | ||
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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. | ||
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CIP systems are generally used for cleaning equipment. | CIP systems are generally used for cleaning equipment. | ||
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Water flushing is used to clean open surfaces and floors. | Water flushing is used to clean open surfaces and floors. | ||
Revision as of 17:27, 16 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
- AINIA technology Center: Parque tecnológico de Valencia c/ Benjamin Franklin, 5-11 E46980 Paterna Valencia (España)
