The role of control in industrial cleaning
Control plays a central role in industrial cleaning, particularly in the food industry. It aims to guarantee compliance with hygiene standards and prevent the risk of contamination.
Controls are carried out at various levels. They understand :
- Control of cleaning procedures : to ensure that cleaning operations are carried out correctly and regularly. This involves checking cleaning tasks, methods used and compliance with instructions.
- Checking washing results : to evaluate cleaning effectiveness. This may involve microbiological testing to detect the presence of microorganisms, or the use of innovative sensors to monitor cleaning processes in real time.
- Control of cleaning machines : to ensure their proper functioning and compliance with safety standards. This may include regular checks of the condition of machines and their performance.
Control is therefore an essential element to ensure optimal hygiene in the food industry.
Frequently asked questions about food cleaning machines
What are the specificities of food cleaning machines?
Cleaning machines specific to the food industry have several characteristics specific to their field of application. These machines must be capable of effectively removing different kinds of residues, in particular animal and vegetable oils, grease and limescale encrustations. For this, some models use ultrasonic technology, which offers much superior cleaning than traditional methods.
In addition, these machines must comply with the numerous safety and hygiene standards imposed in this sector, such as ISO 22000 certification for food safety or compliance with HACCP principles (Hazard analysis – critical points for their control). Finally, they must be able to adapt to constant changes and the specific requirements of each agri-food company.
What are the disinfection techniques in the food industry?
In the agri-food sector, disinfection techniques aim to eliminate microorganisms and microbiological or chemical contamination which can affect the quality of products. To do this, several methods are used:
- Mechanical cleaning : it uses specific machines, allowing access to all surfaces of the equipment, including the most difficult to access areas. This process is essential to eliminate physical residues before disinfection.
- The use of disinfectant products : different products are used, depending on the objectives set and the type of contamination to be eliminated. These products must be approved by current regulations.
- Thermal disinfection : it uses heat to eliminate microorganisms. This technique is particularly used when cleaning machines with hot water.
Each technique has its advantages and limitations, and the choice depends on the specifics of the installation to be disinfected. To guarantee the effectiveness of these techniques, it is essential to put in place a rigorous cleaning and disinfection procedure, respected by all those involved in the process.
Dry cleaning: When and how to use it?
Dry cleaning is a particularly effective method for treating dry dirt, often encountered in the food industry. This technique uses specific solvents to break down residues, without using water.
The use of dry cleaning is recommended in certain circumstances. For example, when producing dry foods or when it is necessary to avoid humidity. It is also suitable for cleaning water-sensitive equipment or for removing specific types of contaminants.
To carry out this operation successfully, it is essential to use a dry cleaning machine specifically designed for this task. The process generally takes place in several stages:
- Applying the solvent to the surface to be cleaned.
- Mechanical action to dissolve dirt.
- Vacuuming or removing residue.
- A drying phase to remove traces of solvent.
It should be noted that the use of solvents requires special precautions to guarantee the safety of operators and preserve the environment.
Diversity of cleaning machines: from general to specific
The market offers a wide range of cleaning machines, ranging from the most generic to the most specific. We can cite, for example, industrial vacuum cleaners, high-pressure cleaners, or even scrubber dryers which are used in various sectors of industry.
However, the food industry requires more specific equipment to meet the needs of each process. These include machines for dry cleaning or cryogenic cleaning, but also cleaning-in-place (CIP) units for fixed installations.
Some machines are specially designed to remove specific types of dirt, such as oils, greasy dirt, residue or limescale. Still others are tailored to the removal of specific contaminants. It all depends on the specific needs of each company.
How to choose the right cleaning machine for your industry?
Choosing the right cleaning machine for your food industry is crucial to guarantee optimal hygiene. Several factors must be considered:
- Specific needs : The choice of machine depends on the type of dirt to be treated (oils, greasy dirt, residues, limescale) and the level of hygiene required. For example, an ultrasonic system can provide superior cleaning than traditional methods.
- Industry constraints : Some industries have high health and safety requirements. Cleaning machines must therefore comply with these standards.
- Flexibility : The machine must be able to adapt to constant changes and the specific requirements of each business, whether in terms of size, configuration or type of cleaning required.
- Efficiency : The machine must be able to effectively remove dirt and contaminants, without damaging the equipment or the working environment.
- Ease of use : The machine must be easy to use and maintain to ensure regular and efficient use.
There are many types of cleaning machines available on the market, ranging from industrial vacuum cleaners to cryogenic cleaning systems. The choice of the most suitable machine will therefore depend on the specific needs of each company.