Food machinery will inevitably bring in a lot of sundries in the process of manufacturing, transportation, installation and use, thus seriously affecting the hygiene of food. In order to ensure that food is not contaminated during processing, it is very important to clean and sterilize food residues and microorganisms existing in food production equipment and pipelines during food production.
The cleaning of food machinery is divided into routine cleaning and regular cleaning according to the frequency of cleaning. Routine cleaning refers to the cleaning performed after each mechanical use. Although this cleaning is timely but incomplete, it is easy to cause the deposition of pollutants. Regular cleaning refers to the comprehensive and thorough cleaning of the equipment on a regular basis. By using various cleaning liquids for different purposes, increasing the concentration, temperature and impact force of the cleaning liquid, various residues and microorganisms generated in the equipment are thoroughly removed. According to the specific cleaning methods, it can be divided into the following cleaning methods.
① Manual cleaning
Refers to the manual cleaning of equipment. The advantages are that the cleaning quality is high, the effect is good, and it can save a lot of water and the use of various cleaning fluids. However, because manual cleaning is easy to damage the mechanical surface coating, and it is too labor-intensive and time-consuming, it has certain restrictions on the efficiency of food production. For too large mechanical equipment, the cleaning efficiency is too low, and some cleaning The composition of the liquid has certain damage to human body organs, so it is generally rarely used.
②Foam cleaning
Refers to the cleaning of equipment by the use of cleaning fluid foam. The advantage is that the contact time between the cleaning solution and the pollutants can be prolonged, and the dissolving effect of the cleaning solution on the pollutants can be improved, so as to achieve the purpose of improving the overall cleaning effect. The disadvantage is that the removal effect of highly viscous pollutants is not good, and the equipment with too much pollution cannot have a good cleaning effect, and it is easy to cause the cleaning liquid to erode the mechanical phenomenon when used in machinery with low sealing performance. Appear.
③High pressure cleaning
The mechanical equipment is cleaned by spraying the cleaning liquid. The advantage is that the high-pressure impact has a good cleaning effect on the flange, filter screen and small holes in the equipment, but due to the large-area spraying of the cleaning liquid during the cleaning process, it is easy to cause loss to the human body, and the anti-oxidation and anti-corrosion ability is weak. The equipment parts are prone to corrosion and can only play a specific role in large-scale equipment cleaning.
④ Cleaning outside the positioning
Compared with positioning cleaning, it refers to dismantling the equipment parts that cannot be covered by positioning cleaning, soaking the equipment parts that need to be cleaned in the washing tank, and then using the cleaning liquid transported in the transfer pump to carry out circulating cleaning. The advantage is that it supplements the parts that cannot be cleaned outside the positioning cleaning. By combining the positioning cleaning, the food machinery can be completely and thoroughly cleaned.
⑤Position cleaning
CIP, also known as on-site cleaning, is widely used by major food manufacturers. Its working principle is to form a closed cleaning pipeline on the basis of not disassembling and moving the machinery, and then use the cleaning liquid to carry out circulating flushing and spraying, so as to realize the thorough cleaning of the mechanical pipeline. The system of CIP consists of: (water and cleaning fluid) reservoir, heater, circulating pipeline, conveying pump, cleaning nozzle, etc. First, the concentration and type of the cleaning liquid are adjusted in the storage tank, then the cleaning liquid is heated by the heater, the cleaning liquid is transported to the mechanical pipeline to be cleaned by the conveying pump, and the automatic rotating cleaning nozzle is used for spraying and flushing. After rinsing, the cleaning fluid is returned to the circulation pipeline for multiple cycle rinsing. The advantages of CIP cleaning are that it greatly saves manpower and the use of cleaning fluids in cleaning, the cleaning process is safe and stable, the cleaning efficiency is high, and the quality is good, which can effectively prevent secondary pollution caused by artificial cleaning, coupled with its automation High level, easy to use, very popular in general food production enterprises, and is currently the most mainstream food equipment cleaning device.