FOOD & BEVERAGE

The food & beverage industry is a complex and diversified sector that is sub-divided into many types of activities. Food production has distinctive characteristics which distinguish it from other process industries, such as short batch-type production processes due to variable market demands and high requirements for quality and cleanliness.

Most of the processes consist of many different sub processes but almost all have a major one in common, Aseptic treatment. Cleaning is the key to most food industry processes. Achieving maximum hygienic performance is traditionally obtained via a combination of Clean-in-Place (CIP) and manual cleaning. These two methods have a high cost and production capacity is often reduced by lengthy washes.

• Removes food soil like burnt-in sugar or proteins that CIP (Clean-in-Place) methods can’t, and protects your end products from contamination by these residues
• Improves the mechanical effect of chemical cleaning, reaching places where the design does not allow easy access and washing is therefore poor
• Prevents clogging in sensitive places
• Emulsifies fatty soils and formulas, allowing you to easily get rid of fat deposits in places where CIP/caustic can’t be used
• Homogenizes products, thus making them and the equipment less prone to fouling
• Has a mild disinfectant effect that combines with chemical disinfection to make it more efficient