Features of cleaning of hard-to-reach areas of the workshop

In any food company, there are areas where it is especially difficult to clean surfaces efficiently. The design of the workshop, the tight installation of lines and communications, the features of the equipment – all this creates many small gaps, niches and connections that neither a jet of water nor a stream of foam can reach.

At first glance, the room may look perfectly clean, but there are often accumulations of product residues and moisture behind tanks, under conveyor belts or in the joints of equipment. Over time, they become a source of microbiological contamination, unpleasant odors, and even risks to the safety of finished products.

Another factor is the human resource. Cleaning difficult areas requires more time, physical effort and concentration. In conditions of staff shortage or high staff turnover, this leads to a simplification of the procedure: “where they got it, they washed it.” This is how chronically “dirty” zones are formed, which then have to be cleaned when the line is stopped.

In addition, some areas cannot be cleaned with harsh mechanical methods so as not to damage seals, sensors, or electrical components. In such cases, the use of an uncontrolled jet of water can lead to a short circuit or failure of expensive equipment.

1 The use of foam generators and systems with remote foam supply
Foam generators provide a homogeneous, stable foam with a given density and bubble size. It is important that the foam adheres better to vertical and horizontal surfaces, retains detergent/disinfectant longer and provides more contact time with contamination.
Remote foam supply systems make it possible to connect point lines and terminals directly to areas where it is difficult to reach manually: under conveyors, behind tanks, and into channels. This reduces the need for physical access and increases the repeatability of processing.
Practical advice: when choosing a foam generator, pay attention to the adjustment of the air/solution ratio and the ability to quickly change the flow rate – this is the key to adapting foam to different types of pollutants (fats, protein, sugar).

4 Concentration and pressure control – stable foam quality
It is the stability of the parameters that ensures that the product will work and the foam will reach the target areas. Automated dispensers and pressure regulators prevent chemical concentration spikes when multiple points are operating simultaneously. This reduces the risk of under-spilling (efficiency decreases) and over-spilling (overspending and damage to materials). Monitoring is also important for compliance with regulations: accurate dosage facilitates documentation of procedures and audits.
Practical advice: integrate the measuring module (pressure and flow sensors, chemical meters) with the ability to output data to the sanitary treatment log. This will simplify monitoring and efficiency analysis.

Train the staff to work properly with foam equipment. Often, the efficiency of washing decreases not because of technology, but because of improper use: too short a foam contact time, incorrect pressure, poor surface preparation. Regular training of operators helps to reduce chemical consumption, speed up washing and improve the quality of sanitation.

Tip: include video materials and practical demonstrations in the briefing – visual training better reinforces correct actions.

Keep a sanitation log. The magazine is not just a formality. It is an analysis tool and an evidence base for inspections. It records the date of washing, the person responsible, the product used and the results of the inspection. With regular logging, you can quickly track deviations, identify recurring problem areas, and optimize the processing cycle.

Tip: with a large amount of data, it is convenient to use electronic forms – they allow you to automatically create reports and reminders about scheduled car washes.