Cleaning of food machinery

The two major issues of cleaning and washing are the most important in the maintenance of food machinery, and are closely related to the quality of the product. The washing is divided into three stages: removing the contaminants from the things that need to be cleaned, and sending the contaminants out for proper treatment. , the surface has been cleaned and properly maintained in its desired condition. The factors that directly affect the removal of dirt from the surface to be cleaned are: neutralization, PH value, buffer capacity, surface tension, interfacial long force, lubricating force and mechanical action. In addition, emulsification and the like also have an influence. Whether the surface of an object is in good condition after cleaning depends entirely on the effect of the cleaning solution on the object, the cleaning degree of the cleaning solution, the hardness of the water, the temperature of the final cleaning, the bactericidal properties of the water and the cleaning solution, and the drying method of the object. Cleaning theory; it is generally believed that the decontamination principle of soap can remove oily and oily objects. The principle is that after soap cooperates with mechanical action, the dirt can be separated from the surface, emulsified and dispersed, or formed around small dirt. membrane, so that the dirt has a deflocculation effect, one end of the molecule on the surface of the protective film is soluble in water, and the dirt is lost with the water-soluble protective film. The cleaning of food machinery uses special detergents, and its formula raw materials are protease, amylase, inosyl glucoside, polyglycerol fatty acid ester, sorbitan, acid ester, polyoxyethylene sorbitan ester, glucose Sodium, sodium citrate, sodium carbonate, sodium bicarbonate, edible alcohol, etc. are mixed in a certain proportion, which can be made into liquid concentrate or solid. If it is a liquid concentrate, it can be made into the following two parts: first, enzymes, surface active agents and water, and the content of active ingredients should not be less than 60% to maintain the activity of enzymes; second, alkaline auxiliaries, builder detergent, disinfectant and water. If it is solid, a curing agent should be added to the above formula, and it is mostly used for equipment cleaning in food processing plants containing a large amount of protein contaminants, such as meat processing plants, breweries, etc. This cleaning agent has the following characteristics: 1. Completely non-toxic and environmentally friendly formula, absolutely safe for the human body, the extract can be completely biologically lowered, and absolutely pollution-free; the temperature during cleaning is low, as long as it is kept at 35~60 ℃, The traditional process needs 40~85℃, which saves energy; 3. The cleaning speed is fast and thorough, and the same cleaning effect is achieved, as long as half of the time required by the traditional process; no damage. The raw materials used in the bacteria-type food machinery detergent are lactic acid, phosphoric acid, fatty alcohol polyoxyethylene ether, alkyl dimethyl quaternary salt, water, etc. When preparing, first add water and lactic acid in the stirring tank and mix well, and then add other groups and stir well. This cleaning agent is specially used for food machinery and equipment cleaning. It is formulated with lactic acid and expressive active agent. The washing effect is good, the use is safe, and it has bactericidal effect, which is suitable for the cleaning of food machinery and equipment.