CLEANING CASE STUDIES

  • Vacuum Receivers
    Cultivating An Appealing Packaging Operation

    Although food safety issues may be the lead headlines of evening news programs with highlights about Congress’ consideration of several proposals to reform the food safety system, including creation of a single food safety agency, food industry professionals are no strangers to the ongoing discussion about food safety and food safety standards.

  • Dust Collection System Solves Ingredient Processor’s Dust And A/C Challenges In its powdered ingredients processing facility, Mulligan Sales required both substantial dust collection and constant air conditioning for temperature and humidity control. Running both systems simultaneously was not an option with the company’s existing dust collectors—an external baghouse unit with envelope-type filters and a manual shaker for filter cleaning. By United Air Specialists
  • Pasteurization In A Laboratory Glassware Washer

    Typically, pasteurization is performed with a benchtop pasteurization system in a stove-top immersion bath. Bottles are immersed in boiling water and held at temperature for a given amount of time. The problem is while the immersion process is inexpensive, it is neither accurate nor controlled, and the benchtop equipment can be expensive and complicated to install and operate. A solution is the laboratory glassware washer which simulates tunnel washer conditions— i.e. the bottles are sprayed with water at a certain temperature.

  • BunFacility
    Bun Facility Finds Vacuum Worthy Of Its High-Tech Operation

    This case study shows how Turano Bakery upgraded its industrial vacuums to reduce downtime and optimize operational efficiency.

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CLEANING WHITE PAPERS & ARTICLES

  • Kaeser
    Air Quality And Air Treatment In Compressed Air Systems

    Compressed air quality is mission critical in manufacturing. When determining the right air treatment components for a compressed air system, there is a great deal to keep in mind. In this paper, we discuss compressed air quality and how it impacts operating costs and production. We also outline information about designing a compressed air system for maximum effectiveness while minimizing costs. We will also discuss energy benefits where it applies.

  • oversized undersized iStock-1137330805
    Over-Sized And Under-Utilized: An Epidemic

    With over ten thousand air systems audits under our belt, we've seen it all and learned a few things. One of the most common problems we see is that most systems have far more capacity than needed. On average, users operate at 44% of peak capacity. It's so common, we'd say it is an epidemic, and even our own customers are not immune despite our efforts to inoculate with education. This article takes a look at some actual examples of over-sized systems and the costs that resulted. Learn how to properly plan for a compressed air system and what your options are with an existing system.

  • Hygienic Design: Safety And Efficiency In Food Production
    Hygienic Design: Safety And Efficiency In Food Production

    In food production, microorganisms present omnipotent risk. This is why facilities, machine builders, and component manufacturers face the increasing challenge of hygienic desgin.

  • Cleaning, Sanitation, And Environmental Monitoring Programs – How They Work Together
    Cleaning, Sanitation, And Environmental Monitoring – How They Work Together

    Food production operations devote entire shifts and dedicated teams to clean and sanitize plants. But how can team members really be certain that a line is sufficiently cleaned and sanitized?

  • Sunghwan Jung and Joe Eifert, Virginia Tech
    Cleaning Fruits Using Micro-Bubbles

    Foodborne illness impacts about 1 in 6 Americans every year, and is caused by the consumption of foods contaminated with foodborne pathogens. Fresh fruits and vegetables are increasingly implicated in foodborne outbreaks and lack a step to “decontaminate” or remove any foodborne pathogens that may be present.

  • HACCP Greg Scher US Army
    Have We Lost Our Way With HACCP?

    As food safety becomes an increasingly important issue, it might be a good idea to take a step back and reexamine your food safety plans. Asking a few key questions, such as “who are my customers?” and “how do my HACCP plans help them?” are a good place to start.

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CLEANING PRODUCTS

  • XR75 Curtainless Up Down Conveyor PS
    XR75 Curtainless Up/Down Conveyor

    The XR75 Curtainless Up/Down Conveyor is ideal for lightweight packaged products and many unpackaged bulk applications.

  • New Radical Sanitising Range Launched For Food Industry

    A new range of sanitising equipment specifically designed for the food production industry, which kills all common, bacteria, viruses and spoilage contaminants without using environmentally damaging chemicals such as Chlorine has been launched for the food industry

  • Food Transfer Hoses
    Food Transfer Hoses
    Food Transfer Hose- Parker/PAGE International's Butyl hose and Nitrile food transfer hose offer reliable solutions for the sanitary transfer of your food and beverage products. Both the FTHB (Butyl) hose and the FTHN (Nitrile)food transfer hose feature a white, seamless, mirror finish tube that resists the collection of bacteria and is very easy to clean.
  • mac process central vacuum
    Central Vacuum Systems

    Schenck Process Central Vacuum Systems can efficiently handle anything from routine floor and wall cleaning of very light dust to large spills that would otherwise require heavy lifting or large machinery.  

  • pulse jet filter
    Pulse Jet Filters

    All Schenck Process high-efficiency pulse jet filter models use electronically-timed pulses of compressed air to dislodge particles from the internal filter media. Available in rectangular, square and circular designs, they can be configured with hoppers and/or pneumatic receivers.

  • InPro7002_VP.jpg
    InPro7002-TC-VP (2-Electrode Sensor, For Sanitary Applications)

    This highly polished 2-electrode sensor is designed to meet the requirements of sanitary applications. The sensor is steam-sterilizable up to 155 °C and fits 1 ½" or 2" Tri-Clamp fittings common in industries with hygienic demands. The 2-electrode sensor from METTLER TOLEDO reliably meet the demands placed on measurement technology today in respect of quality control in water conditioning/preparation in the food & beverage and other industries with hygienic requirements.

  • Zeta Plus MH Series Depth Filters
    Zeta Plus MH Series Depth Filters
    Zeta Plus MH Series are a family of advanced, dual zone depth filters designed to provide optimal clarification and prefiltration in Food & Beverage applications.
  • InPro7108-TC-VP (4-Electrode Sensor, For CIP And SIP Applications)
    InPro7108-TC-VP (4-Electrode Sensor, For CIP And SIP Applications)
    The 4-electrode sensor InPro7108-TC-VP is suitable for CIP/SIP applications in the Pharmaceutical and Food & Beverage industries as well as for other applications such as phase- or media separation. Simple installation via the 1.5" or 2" TriClamp flange. The sensor is sterilizable up to 140 °C. These sensors are specially designed and ruggedly built to withstand the most rigorous cleaning procedures. MaxCertTM makes your plant validation and qualification easy. All certificates for materials and the NIST/ASTM-traceable calibration are already included.
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CLEANING MULTIMEDIA

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