The fact that French food manufacturers often attach great importance to quality is nothing new. But many companies also emphasise the highest production and environmental standards. For some this pays off in real money. One example is a sausage manufacturer from Beaujolais, where the sausages are actually still handmade and produced in real sheep casings.
At this company, the machines - mincing machines, mixers, cutting machines, filling machines - were previously sprayed with a disinfectant foam, then cleaned by hand and finally rinsed under high pressure. Cleaning the individual machines took 15-30 minutes each. In addition, the entire production area was shrouded in a thick mist during the rinsing process, bringing all other processes to a standstill.
Hot cleaning at 95°C means that cleaning can now be carried out much faster and without impairing the parallel processes. In fact, the hot cleaning takes place at 95°C and 7 or 14 bar, i.e. at very low pressure, so that there is virtually no fogging. Nevertheless, the pressure is sufficient to remove dirt and deposits, with the actual cleaning effect stemming from the high temperature. This means that all other work that previously had to be interrupted during machine cleaning can now be continued without interruption.
In addition, water consumption for cleaning has been reduced by a full 90%. The disinfecting effect of hot cleaning should also be emphasised: The surfaces cleaned at 95°C were subsequently germ-free. As a result, the company now saves water and waste water, chemicals and working time, and can continue production without interruption.
Other applications include cleaning the conveyor belts, the cooking utensils including the cooking pots, trolleys, and walls, windows and doors in the white room.
To the press compartment of ph-cleantec GmbH
