Ensuring the safety and quality of milk and dairy products is one of the main tasks in dairy enterprises. Compliance with sanitation rules and regulations plays an important role in this process, since violations can lead to the release of harmful chemicals into products and promote the growth of bacteria, which ultimately poses a threat to the health of consumers.
The sanitary condition of technological equipment, equipment and containers directly affects the quality of dairy products and their safety for human health. In accordance with established legislative standards, such as SanPiN 2.3.4.551-96 and Instruction-Letter of the Ministry of Health of the Russian Federation No. 1100/100-98-115 (09.09.1998), entrepreneurs are required to carry out regular sanitary treatment of enterprises. This process includes washing and disinfection of premises, equipment and work tools.
Professional cleaning and disinfection of processing equipment is critical to ensuring the safety and quality of dairy products. They are carried out in accordance with approved protocols developed by experts in the field.
Equipment washing includes daily hygienic cleaning, during which rags, brushes, sponges, detergents (DC) and clean water are used at a certain temperature. This process effectively removes residual liquids, ferments, debris and dirt left behind after milk processing and packaging.
Disinfection is a procedure that includes the use of disinfectants (DS) made on the basis of alkalis, oxidizing agents, NAA, gases, organic substances, and heavy metal salts. Proper disinfection helps prevent the proliferation of microorganisms.
It is important to note that improper cleaning and disinfection of dairy equipment can negatively affect the taste and quality of the product, as well as reduce its biological value. Therefore, washing of dairy equipment is carried out after each use, and general washing along with disinfection is carried out at least once a week. If specific protocols are followed, for example during epidemics, the frequency of cleaning and disinfection can be increased in accordance with the recommendations of Rospotrebnadzor.
SIP-wash, or the “Cleaning in Place” system, is a module made of stainless steel. This system aims to provide sanitary cleaning and disinfection of the internal surfaces of closed containers and piping systems used in the production of dairy products.
CIP literally translates to “clean in place,” which truly captures the essence of this system. It is designed to ensure high quality final products, eliminating disassembly and dismantling of equipment. The use of SIP washing makes it possible to ensure the duration of equipment operation, reduce losses of raw materials and the level of costs for detergents and water, and also contributes to environmental friendliness of production.
The centralized washing system processes various types of equipment and containers that interact with cold milk, including tanks, reservoirs, pumps, pipelines, cottage cheese machines, as well as equipment and packaging for products and installations for thermal processing of dairy products.
By controlling the temperature of washing solutions and the physicochemical characteristics of the compositions, it is possible to increase the quality and speed of washing. The concentration of the compounds is controlled by protocol and laboratory standards.
The CIP circulation system for dairy equipment offers a number of benefits:
When washing equipment, an important factor is to achieve the maximum mechanical, thermal and chemical effect of removing contaminants. To achieve this, the following key principles and characteristics are taken into account:
Subject to compliance with the requirements regarding regular sanitary processing of dairy production, all types of cleanliness are achieved, affecting the preservation of the balance of nutrients, the composition of microelements and vitamins, ensuring safety and benefits for the human body.
The CIP washing system is fundamentally simple and easy to understand. The general cycle of its operation, independent of the selected program, consists of the following stages, which ensure the high efficiency of the cleaning process:
Washing equipment and cleanliness of premises are among the key tasks for enterprises at the end of each work shift. The quality of cleaning directly affects the quality of the products produced.
There are several ways to wash food equipment:
One of the most effective methods of external cleaning and disinfection of food and processing industries is the use of an external foam washing system.
Foam cleaning systems are designed to create and apply foam, based on alkaline and acidic detergents, to the surface to be cleaned, as well as to disinfect equipment. These systems automatically turn the detergent into a thick foam and apply it to the surface. This approach greatly simplifies cleaning and disinfection.
Foam cleaning systems are easily adjusted to achieve the desired cleaning solution concentration and foam density. Changing washing modes is carried out at foam stations and is intuitive for plant personnel.
Pressure boosting stations provide the required water pressure of 25 bar for efficient cleaning. Their configuration depends on the number of satellite washing stations.
Equipment:
The foam station is a device where water, detergent and compressed air are mixed. The main purpose of this system is to apply foam to surfaces for cleaning and disinfection. The main component of the foam station is an injector from the German company R+M. Depending on specific tasks, there are two types of injectors:
To switch between modes (foam/flush/disinfection), just turn the handle on the foam satellite, which is installed at each washing station, and replace the nozzle on the washing gun. All nozzles have quick-release connections, which ensures convenient and quick replacement of nozzles.
The mixing system of water, air and detergent is designed in such a way that the detergent is automatically sucked out of the canister thanks to a slight excess pressure. This avoids the need for additional operations to mix the cleaning solution. After applying the foam and holding the exposure (10-20 minutes), the foam satellite switches to the flush mode, and a stream of water removes the washing solution along with the remains of protein deposits and other contaminants.
The basic requirements for disinfection and washing at dairy industry enterprises have a direct impact on the quality and safety of the products produced. It is important to emphasize that the professional aspects of this process play a critical role in ensuring compliance with standards and regulations. Below is additional information about the requirements and guidelines in this area.
Procedures for consistent cleaning and disinfection of equipment in dairy production include the following steps:
At almost every dairy enterprise, owners strive to use automatic control systems that monitor the condition of cleaning solutions. The control process is usually the responsibility of a specialized laboratory department.
Sanitation of equipment in a dairy plant is considered an integral measure to help maintain the health of workers and ensure the production of safe and high-quality products.
Before starting the sanitization process, employees thoroughly clean the dairy line equipment and milking machines from any remaining dairy products. This process is performed after each work shift.
The use of concentrated solutions of alkalis and acids at the correct temperature ensures the sterility of all equipment and pipelines in dairy production.
However, exceptional bacteriological purity can only be achieved through disinfection. It is important to note that some dairy products, such as sterilized milk and UHT milk, require not only sterilization of the product itself, but also complete disinfection of all equipment used to eliminate germs from work surfaces.
Odyssey Systems LLC offers comprehensive solutions for external foam washing and disinfection of food equipment, including a pressure boosting pumping station and foam stations. This solution allows you to reduce the time for cleaning premises and equipment, reduce the consumption of water and detergents, and also increase the standards of sanitation and hygiene in the enterprise.
We ourselves produce most of the items for the system: Pumping stations, foam stations, mobile carts, holders, mounting stands, etc.
We have registered our own trademark and always make sure that the client is satisfied and recommends us to specialists from other enterprises
The OdysseySystems company provides a full range of services in matters of cleanliness in food enterprises: from application processing to facility commissioning and personnel training. Our specialists will install the system in any region of the Russian Federation.
For enterprises that have water treatment systems installed that provide a working pressure of 20 bar, we can provide a test sample of a foam satellite for 30 days for operation at the enterprise.
The advance payment is 50% of the total contract amount. 30% is paid before shipping the goods to the customer. 20% is paid within 10 days after signing the equipment acceptance certificate
The OdysseySystems company provides a full range of services in matters of cleanliness in food enterprises: from application processing to facility commissioning and personnel training. Our specialists will install the system in any region of the Russian Federation.
