Sordi Impianti

Cleaning principles

Correct cleaning of processing plants is a basic requirement to produce food. The whole cleaning operation in the food sector is called sanitization and it is composed of 2 main phases: cleaning and disinfection.

As for cleaning, according to experience it is usually sufficient to run cleaning phase after every process cycle (6÷8 hours approx.).

Principles on which cleaning is based are:

• Chemical: based on the type and concentration of the chemicals used for cleaning (detergents);

• Kinetic:  use of mechanical powers such as turbulence. Ideal speed: 1,5 ÷ 2,0 m/sec;

• Thermal: referred to applied cleaning temperature. Thermal disinfection is made through recycling of hot water and it is based on the pasteurisation principle. For closed circuits it is suggested a temperature of about 85-90°C for a minimum time of 15 minutes.