Cleaning Guidelines

Following is a method for cleaning a conveyor. When cleaning a conveyor, always clean top to bottom and from the center out. This will be the most efficient method.

1. Dry Clean
Remove large pieces of debris from the belting/chain. Make sure that the sprockets, shafts and supporting features (guide rails, product supports, etc.) are also cleaned of debris.

2. Pre-rinse 
Rinse the conveyor system with water heated to 52-54°C (125-130°F) and at a pressure of 150-300 psi (10-20 bar).

3. Apply detergent
Apply selected detergent to the conveyor at a pressure of 150 psi (10 bar). Let the detergent work for 10-15 minutes, but do not let it dry as this can create chemical build up that is harder to remove.

4. Rinse and inspect 
Rinse heavily the conveyor at 40-60 psi (2.8-4.1 bar) with water at 52-54°C (125-130°F). Next inspect the conveyor and make sure that debris, detergents, water and other residues have been washed away. Use sight, smell and touch. Care should be taken when using strong detergents.

5. Pre-Op the belt 
Re-inspect the conveyor and make sure that all chemical detergent has been removed from the conveyor. To ensure this, using pH strips (litmus paper) will ensure that any basic solution has been removed. Run the conveyor slowly to help the conveyor dry and remove pooled water from the surrounding ground while the conveyor is drying.

6. Inspect and release for sanitizing 
Inspect the belt again using sensory analysis to detect the presence of bacteria. To verify the presence of bacteria, adenosine triphosphate (ATP) testing should be used. ATP is present in all animal, vegetable, yeast and mold cells. If the ATP testing shows that any of these exist, clean the detected area. Re-lubricate the conveyor if necessary. Next, release the belt for sanitizing.

7. Sanitizing 
Run the conveyor again at a slow speed and apply the sanitizer in small concentrations as directed by the manufacturer so that the conveyor does not have to be rinsed. Running the conveyor during this process will ensure that all parts of the conveyor have been exposed to the sanitizer. Clean up any pooled sanitizer and wash it down a drain.
 

Special conditions

For specific types of machinery, special conditions are valid concerning cleaning. The types of machinery with these conditions are given in the following:

1. Cutting conveyor 
The cutting conveyor may be mounted with a Clean In Place (CIP) cleaning device, soaking/rinsing the inside of the conveyor belt via nozzles.

If this is the case, the cutting conveyor must be connected to hot water, min. 70° C, no less than 10 minutes prior to cleaning. The connection is situated at the drive end of the cutting conveyor, Turn on the water, start the cutting conveyor and let it run for no less than 10 minutes. This loosens/rinses off any meat debris on the inside of the belt.

Disconnect the water supply when the cleaning is terminated.

2. Sterilizers 
The cleaning instructions for the SMS equipment generally also apply for the sterilizer. However, the following exceptions are to be observed:

Do not use detergent containing acid. Sensors, heaters, etc. should not be cleaned with detergents but can be disinfected according to the current standard. 

Specifically heaters where applicable are to be cleaned periodically for lime using acetic or citric acid according to the mixing ratio and instructions stated on the product. 

Do not use acetic or citric acid on any other part of the sterilizer, especially not plastic components such as e.g. the lid. Under no circumstances, will these parts stand the influence of acetic or citric acid. 

Use a cloth when applying the acid on the heater.

Note: Use protection equipment such as gloves and waterproof clothes. Rinse off with large amounts of water. Application time is given by the instructions on the product in question.

 

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