Plant and equipment cleaning
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Plant and Equipment Cleaning. Parts I and II. Cleaning. Sanitary design of buildings and equipment are essential Careful planning of a cleaning system is also important Define the cleaning job Use the right tools Does cleaning improve productivity Decreases down time as well as labor wages.

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Presentation Transcript

Cleaning
Cleaning

  • Sanitary design of buildings and equipment are essential

  • Careful planning of a cleaning system is also important

    • Define the cleaning job

    • Use the right tools

    • Does cleaning improve productivity

    • Decreases down time as well as labor wages



Wet cleaning
Wet cleaning risk

  • Proper selection of chemicals

    • Dirt and surface films

  • Quality of water


Some cleaning terms
Some cleaning terms risk

  • Clean-out-of-place systems (COP)

  • Clean-in-place systems (CIP)

  • Central cleaning systems (CCS)

  • Hose stations

  • Advantages and limitation vary for each of the 4 systems


Water quality
Water quality risk

  • Cleaning water should be of potable quality

  • It must be soft, and hot

    • Soft 0-3.5 grains/gallon; Na zeolite softening; dealkalization of water-reduces CO2 in steam

    • Less corrosion of steam pipes

    • Hard 7-10.5 grains/gallon (Ca, Mg)

  • Hard water limits detergent activity

  • 110-155oF – adequate for maximum detergent action


Cop systems
COP systems risk

  • Moving it to a cleaning station

  • Disassembling it (may be)


Cleaning room
Cleaning room risk

  • Impervious to moisture; well lit

  • Large enough to accommodate the largest equipment piece

  • Walls, ceiling, floor –amendable to wet cleaning

  • Quarry tile, acid proof brick floor with epoxy grouting

  • Floor drain

  • Floor slope 3/16 inch per foot


Plant and equipment cleaning


Cip systems
CIP systems risk

  • Piping systems

  • Bins

  • Tanks

  • Mixing equipment

  • Proper water velocity; temp; sanitizer mix essential

  • Spray assembly is important


Plant and equipment cleaning


Automatic cip process pipe systems
Automatic CIP process pipe systems risk

  • For dairy products

  • Highly specialized design


Central wet cleaning systems
Central wet cleaning systems risk

  • Number of cleaning stations

  • Supplied with hot water/chemical line

  • Low pressure, high volume or vice versa

  • LPHV – bacteria sensitive products

  • HPLV – soil films; 600-800 PSI; 3-5 gallons/minute

  • Use of brushes/scrubbers may be needed

  • 9-12 gallons/minute or greater - HV


Cleaning stations
Cleaning stations risk

  • Clearly marked

  • Clearly identified valves for controlling water/chemicals

  • 50-75 ft high pressure water hose; hose racks or hose reels

  • Hoses must withstand high temperatures and water pressures

  • Temperature gauge


Applicator guns spray nozzles
Applicator guns/spray nozzles risk

  • Length, nozzle type vary

  • Automatic shut-off features

  • Should not corrode

  • Spray pattern (variable) – generally 15o

  • High pressure should be maintained at least 6 inches from the nozzle.


Chemical feeders
Chemical feeders risk

  • Chemicals distributed from a central location

  • Or at strategically placed points

  • Prevent backflow

  • Verify concentration are proper

  • Some have pesticide label!


Hot water supply units
Hot water supply units risk

  • Provide adequate supply of hot water

  • Gas fired, electric, or steam generated

  • Size of hot water heaters depends on need


Foam and gel
Foam and gel risk

  • Are added to central wet cleaning systems

  • Foaming and gelling detergents and compressed air at 60-90 PSI

  • Improves adherence to surfaces

  • Duration of contact is proportional to cleaning effectiveness


Individual hot water hose station
Individual hot water hose station risk

  • Not hooked to the CCS

  • LPHV station is best for remote areas of the plant

  • City water pressures

  • Chemical systems can be added


Dry cleaning
Dry cleaning risk

  • Most jobs in food plant are dry cleaning jobs

  • Sweeping, brushing, wiping, blowing, and vacuuming

  • Brushes – should not lose bristles

  • Vacuuming preferred

    • Portable

    • Central


Central systems
Central systems risk

  • Multiple use

  • Used for cleaning spills

  • Emergency dust control

  • Should not be neglected

  • Wall, floor,or ceiling cleaning

  • One station should cover 50 ft-extensions

  • Inside diameter of hoses, 1.5-2.5 inches

  • 80 cfm

  • Wet or dry vacuums


Portable equipment
Portable equipment risk

  • For inaccessible locations of plant

  • For dry or wet vacuuming

  • Less efficient than central systems


Cleaning chemicals
Cleaning chemicals risk

  • Acid soils – fats, proteins, and carbohydrates: Alkaline cleaners

  • Alkaline soils – mineral salts and water hardness: Acid cleaners

  • Combination soils


Cleaners will
Cleaners will: risk

  • Soften water; suspend hardness

  • Emulsify fats and some proteins

  • Turn fats into soap

  • Penetrate through wetting action

  • Disperse particles

  • Suspend particles

  • Peptize proteins (make them soluble)

  • Rinse freely

  • Dissolve readily in water

  • Do not corrode

  • Adjust pH to help cleaning


Alkaline cleaners
Alkaline cleaners risk

  • Used on fats, greases, and oils

  • Sodium hydroxide (caustic soda)

  • Sodium metasilicate (corrosion inhibitor)

  • Trisodium phosphate (general cleaner)

  • Sodium carbonate (soda ash)


Acid cleaners
Acid cleaners risk

  • Used to remove hard water deposits; some proteins

  • Also used to brighten

  • Organic

    • Glycolic, lactic, acetic or citric

  • Inorganic

    • Phosphoric, hydrochloric, sulfuric, and nitric

  • PPE important


Sanitizing agents
Sanitizing agents risk

  • Chlorine compounds

  • Iodine compounds

  • Quaternary ammonium compounds

  • Peroxy acetic acid


Questions
Questions risk

  • What is the difference between wet and dry cleaning?

  • Discuss differences between CIP and COP systems, and discuss issues related to pest infestation or sanitation

  • When are high pressure, low volume systems and low pressure, high volume used?

  • List 5 features of cleaners

  • What is the advantage of using foams and gels during cleaning?

  • Why are central cleaning systems better than portable cleaning systems?