On the surface of the equipment, contaminants are deposited in the form of residues of raw materials, dairy products and sediment (burnt), consisting of proteins, fats, phosphatides, complexes of denatured whey proteins with mineral components (milkstone, etc.). Microorganisms develop well in a dairy environment, so the equipment At the end of the technological process, it is necessary to thoroughly wash and then disinfect to inactivate bacteria.
To comply with all sanitary standards, an integrated approach to sanitization is required. Our company is engaged in a comprehensive solution to sanitation problems in food enterprises. The introduction of a stationary washing station in production will significantly reduce the enterprise’s costs for water, detergents, and reduce the time required for daily cleaning of technological equipment.
