Systematic dairy equipment cleaning helps to remove protein, organic contaminants and harmful germs. It makes sure that you get good and safe dairy products.
Cleaning steps:
First, it is necessary to clean the equipment with water for 5-10 minutes. The best water temperature is between 30 and 35 °C. When temperature is too high, protein debris on the equipment surface will thicken. When it is lower than 30 °C, the fat will harden.
Second phase is to flush the equipment with Panamil Alk Super alkaline cleaner. Active ingredients: sodium hydroxide, sodium hypochlorite.
Use:
- use 0.3-0.5% of the total volume (30-50 ml/10 liters). In conditions of increased water hardness, use 0.5-1.0%
- process solution temperature is 40-60 °С
After the second step, an intermediate water flushing up to 30 °C for 5-10 minutes is performed.
Then, flush the equipment with Panamil Acid Super acidic cleaner. Active ingredients: nitric acid, phosphoric acid.
Use:
- use 0.3-0.5% of the total volume (30-50 ml/10 liters). In conditions of increased water hardness, use 0.5-1.0%
- process solution temperature is 40-60 °С
- time-exposure is 10-20 min
After that, perform an intermediate water flushing up to 30 °C for 5 minutes.
Use:
- 0.1-0.3% of the total volume (10-30 ml/10 liters)
- process solution temperature is 10-30 °С
- time-exposure is 5-20 min