Cleaning with equipment producing a pressurized steam/water-mix is even more efficient as impact temperatures of approx. 100°C. The disadvantage of this method is the intense fog and aerosol formation, which may not only cause unwanted microbial spreading by water droplets (aerosol) but also affect installations and equipment through high humidity and excessive condensation. For these reasons a steam/water-mix is not suitable for meat processing facilities and cold or hot pressurized water cleaning is preferred.

 

The “soap and scrub” phase involves covering the room (walls, floors and equipment) with a foam cleaning agent. Water foam containing detergents and other cleaning agents is sprayed on wetted walls, floors and surfaces of equipment. The foam does not immediately run off but clings to the surfaces. This allows a longer-term contact on the surfaces to be cleaned. After a sufficient impact period (min. 15 minutes) the foam is washed down with water (water hose or low-pressure water spray).

Acid cleaning compounds are used most frequently to remove mineral deposits.

Alkaline cleaning compounds remove effectively organic soils.

3 – Sanitation: The equipment walls and floors are flooded with cool water and sanitizer. Sanitization term is used with disinfection of the contact surfaces by killing spoilage and pathogenic microorganisms in order to avoid all possible risks of microbial contamination.

Chlorine dioxide, with its broad spectrum antimicrobial activity, has proven effective against a wide range of microorganisms. Chlorine dioxide, when properly applied, minimizes toxic residues as it doesn’t produce halogenated organic by-products. Chlorine dioxide is less corrosive to processing equipment, tanks, lines, etc., as it is true dissolved gas in water when compared to chlorine.