Its really challanging when we have to clean inner surface of heavy equipment in Food and dairy segment. Its really an essential to clean inside and outside surface in this segment to avoid rejection a final product. Its also an essential to increase life cycle and efficiency. There are mainly Five cleaning stages are mandatory in Food, dairy and Beverages.

[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.