It is challenging to clean the inner surfaces of heavy equipment in food and dairy processing, yet it is essential for hygiene, product quality, and equipment life. Stainless steel surfaces must remain clean on both the inside and outside to reduce contamination risk, avoid product rejection, and support efficient plant operation.
A structured cleaning and passivation program helps remove residue, improve cleanability, and maintain stainless steel performance in food, dairy, and beverage environments. A typical treatment sequence includes the following five stages:
[1] Pre-Rinse...
- • Wets the interior surface of the lines and tanks
- • Removes most of the remaining residue
- • Dissolves sugars and partially melts fats
[2] Cleaning with our Patented Products..... Caustic based Products washes soften fats, making them easier to remove. Also known as citrisurf 77/77 plus and Synclean HD. Caustic is typically used as the main detergent in most CIP wash cycles. A non-foaming formulation can help reduce pump cavitation and increase efficiency. The first wash is sent to the drain and the second can be recovered and re-used.
[3] Intermediate Rinse with Water as specified in procedure,
[4] Passivation to increase life cycle of equipment and better quality with NSF Approved Products,
[5] Final Rinse after Passivation for better surface finish.
