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Cleanability and Effective Cleaning
The respective company handling the foodstuffs is responsible for cleaning and disinfection. In this sense, the standard relating to the topic of "cleaning and disinfection" is to be understood as a guide on how to fulfil cleaning and disinfection obligations.[DIN 10516]
A design with excellent hygienic characteristics but lacking the ability to perform its requirements on ATEX, EU Machinery Directive (Operator Safety), pressure equipment directives(PED), industrial standards, etc. is of no use; hence a designer may have to make a compromise.
Sometimes the requirements of hygienic design conflict with the factory engineering functions.
An acceptable compromise must never put the food safety at risk.
Equipment and factories which are difficult to clean will require procedures which are more severe, using more aggressive chemicals as well as longer cleaning and decontamination cycles. Consequences are higher costs, reduced availability for production, reduced lifetime of the equipment and more effluent.
[EHEDG Doc.8]
In the senses that stated above, it’s clear that the role of the equipment providers is to collaborate with the food companies to provide the right equipment that suit to the functions needed from each and every respective aspects.
Evaluation
Soil Characteristics
The soiling layers (soils) encountered when cleaning within the food industry can vary widely in composition and structure, giving rise to differences in cleaning mechanisms and their behaviour during cleaning. One way of classifying soil between different food industry processes, with the aim of finding similarities and possibilities of comparison, is to assess fouling mechanisms.Cleanability
Cleanability is a very important hygiene requirement independent of the cleaning methods, e.g. automatic or manual (including clean-out-of place (COP)).Improperly or insufficiently cleaned equipment cannot be effectively disinfected.
The cleaning method shall be carefully adapted to the respective operating conditions and to the kind of product and process involved
A distinction is made between dry cleaning, wet cleaning and other cleaning methods
Adherence to prescribed written procedures (inspection, swab testing, direct observation of personnel) should be continuously monitored, and records maintained to evaluate long-term compliance.
Effective Cleaning
Cleaning/sanitizing procedures must be evaluated for adequacy through evaluation and inspection procedures.The difference between a disinfected surface and one that is sterile, is a matter of numbers.
A sterile surface is one that is completely free of viable microorganisms, whereas on a disinfected surface viable microorganism may remain at a predetermined acceptable level.
[EHEDG Doc.52]
Cleaning methods
It is important to evaluate and select the appropriate cleaning method. Sometimes, it is necessary to implement three cleaning procedures at the same time.Because dry cleaning performed by humans may not cover everything. If only wet cleaning is done, detergents may not be able to remove large pieces of dirt. Steam sterilization can over-sterilize and dry quickly.
But no matter what the cleaning method is, the versatile Sirius powder and particle conveying equipment can meet