When you work in the food industry, proper handling of food is a top priority for avoiding health hazards. But it's not just refrigerated and properly cooked food. You must also be careful how to clean and disinfect the device.

If you are not sure how to maintain your Juice Production Line equipment, here are some basic cleaning and disinfection guidelines that will get you started.

Cleaning process

When it comes to food equipment, the cleaning process involves removing excess food or dirt from the equipment. To ensure safe food handling, removing these substances is a step you can't skip.

When it comes to detergents, you have a few choices. What you can use depends on the type of device you have and the surface it touches.
Detergent

Cleaners are used to clean desktops and equipment. The cleaning process is easier because the detergent penetrates quickly and the surface becomes soft.
Solvent cleaner

For equipment and surfaces that come into contact with grease or grease burning, use a solvent cleaner. These solvents are also known as degreasers.

Remember that residual grease can be hazardous to health.
Acid cleaner

Acid cleaners protect mineral deposits when the cleaner does not work. Sometimes mineral deposits are formed in equipment that comes into contact with water, such as washing machines and steam tables.
Abrasive cleaner

If the food equipment has creases and hard to reach, you may need to use abrasive cleaners. These cleaners help to handle large amounts of build-up and can even be sterilized.
Disinfection procedure

If you are dealing with food equipment, cleaning is not enough. After cleaning the surface, you also need to disinfect.

You should only disinfect after cleaning the surface. This is because if there is food residue on the equipment, the residue will react with the chemicals during the hygienic process.

Disinfection can be done by using chemicals, heat or radiation. However, you should be aware that although radiation is an option, it is rarely used in food processing and disinfection procedures.
Thermal disinfection

Heat sterilization is very simple. There are three ways to sterilize food equipment using heat: steam, hot water and hot air.

Hot water is the most typical way to use a restaurant. Sanitary facilities are provided by placing the equipment in a washing machine where the water can reach 171 degrees Fahrenheit.

Disinfecting food equipment with heat will depend on the size of the equipment. For large equipment, you may need to use hot air or steam.
Chemical disinfection

Commonly used disinfecting chemicals include chlorine, iodine and ammonium. Concentration, temperature and contact time must be precise to ensure that harmful bacteria are killed and the equipment can be used safely again.
Follow the manufacturer's guide when cleaning and disinfecting

If you use food processing equipment, you know the importance of making it clean to avoid food contamination. But before you start cleaning and disinfecting, it's always important to make sure that the cleaners and methods you use are recommended by your equipment manufacturer.

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