In the meat processing industry uses many different types of equipment. Quite common is the use of injectors for the manufacture of smoked meats, pickled, etc. Cleaning of food equipment of this type – an important step in the process of production. Academy of Art University may find this interesting as well. It increases the lifetime of the equipment reduces the risk of inadequate quality of output. To clean food equipment meat processing plants (injectors) are used washing disinfectants on the basis of the acid.
The advantages of these funds are: the possibility of dissolution of pigment and organic contaminants ingress of contaminants. Using acid detergent-based cleaning of food equipment also has the advantage that there is good bacteriostatic action. Cleaning equipment can occur in cold and hot water. A distinctive feature is the absence of foaming and the ability to clean equipment at one stage. The cleaning process is simple enough. The tool is applied to equipment, Due to the presence of surfactants in solution is rapid wetting and penetration of the pollution, which under the influence of the drug goes into a water-soluble compound. Simultaneously, the dispersion (Emulsification) of fat and protein compounds in the washing solution.
From the surface of the treated equipment necessary to wash off the acid and the resulting solution. Due to their properties data cleaning disinfectant means are used, in addition to the meat industry, for cleaning equipment in other food production: the dairy industry, production of juices, beer, etc. Especially good with this tool is removal of water, beer, milk stone, lime, pigment contamination of organic compounds: yeast, protein, carbohydrates, fats, soy protein, protein and fat. Can be used acid detergent-based cleaning of food equipment and surfaces are made of the following materials: non-ferrous metals, aluminum, high alloy steel, plastic, ceramic materials, steel. Compliance with sanitary and technical standards that require cleaning and disinfecting equipment used in the production, cleaning and disinfection of premises, a necessary condition for the successful organization production.