Cleaning in ice cream production

REQUIREMENTS

When cleaning in companies that process or produce food, the strictest hygiene requirements apply to the system parts that come into contact with the food. Residue-free cleaning has top priority.

This naturally also applies to the production of ice cream, as in the application described here.

Specifically, drainage channels had to be freed of ice residues and of bacteria (!). Furthermore, the ice containers as well as specific tools for use on the machines had to be cleaned. In addition, there was still a cleaning requirement in the area of maintenance and operational upkeep.

OUR SOLUTION

The low-pressure hot-water cleaning technology works with low pressure of up to 7.5 or up to 14 bar and is thus ideal for use in a production hall, since no droplet clouds or splashing effects occur, and sensitive parts are not damaged either.

At the same time, food residues and especially oils and greases are loosened optimally by the high temperatures of up to 95°C, which is ideal for sorbets, but above all for dairy ice cream.

Cleaning even at hard-to-reach spots, such as under the ice containers, was easy and many times faster and more thorough than the previous – manual – cleaning.

On top of this, the process has a disinfecting effect, since at a temperature of 95°C germs and bacteria are also killed.

YOUR BENEFITS

• Efficiency/quality: Fast and thorough cleaning. Thanks to various lances and nozzles, easy cleaning even of hard-to-reach or sensitive areas, e.g. under the ice containers.
• Optimal accessibility: Units are mobile and largely self-contained, and can be driven up to the machine to be cleaned without any problem.
• Easy cleaning in the production hall: no spraying of the cleaning medium through the production hall, minimal splash-back effects, no droplet clouds, no aerosols and much more.
• Considerably more pleasant work than by hand or with chemicals.
• No damage to sensitive parts.
• Cleaning medium: Hot water or deionised water, without added chemicals. Therefore:
• No contamination risk.
• Low costs for procurement and disposal.
• Spontaneous use in an emergency possible at any time.
• Disinfecting effect.
• Occupational and environmental protection: No chemicals means higher environmental compatibility, higher occupational safety and significantly lower costs.
• Overall: Considerably less working time when cleaning, thus fewer stoppages; better cleaning result; no chemicals, no damage.
• Low investment and hardly any running costs, but in return high efficiency and quality.

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