Steps of dairy equipment cleaning

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Steps of dairy equipment cleaning

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 of the specialized farm equipment is carried out daily in a few stages after each milking (2-3 times a day).
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:

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:

After that, perform an intermediate water flushing up to 30 °C for 5 minutes.

Sixth step is to flush the equipment with Panamil Dez Nuk disinfectant. Active ingredients: peracetic acid, acetic acid, hydrogen peroxide.
Use:
Finally, rinse the dairy equipment with tap water for 5 minutes.
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