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DID YOU KNOW WE OFFER DRY CLEANING?

The Mill and Bakery industry has its own set of unique challenges when it comes to cleaning and the limitation of water is one of them. In these facilities, the presence of water poses a significant risk for mould and the growth of salmonella, as well as possible cross-contamination. The facilities also contain various water-sensitive equipment, where different methods of dry cleaning are required.

These methods include vacuum cleaning, dry steaming, dry wiping and dry sanitising. Of course, the cleaning requirements vary from plant to plant, as well as from zone to zone within a plant. The best results are achieved when a combination of these methods is used.

       

The key is to remove as much debris as possible from product contact surfaces (Zone 1). This is done using vacuums and scrapers, followed by a dry steam or a dry wipe or both. Lastly, Zone 1 is sanitised with an alcohol-based sanitiser for a dry sanitation step. The same principles are applied for non-food contact services (Zones 2-4).

When we use vacuum machines, our trained teams always ensure to use the machine with the correct zone and dust class approval (for example, Zone 22 machine with dust class H), as dust in mills may be combustible. Using a vacuum machine, enables us to eliminate dust accumulating in trunking, between cables and in difficult-to-reach spaces. Proper vacuuming also removes any pest-harbouring areas. By adding extendable poles and recordable camera system, we can also use the vacuuming machine for high level cleaning and to suck up dust on high level structures, minimising your need for specialised rope access cleaning.

Industrial dry steam machines can be used successfully on soiled product contact surfaces, followed with a dry wipe method using alcohol-based sanitiser. It is important to make sure that these product contact surfaces are moisture-free before production starts.

With the dry wipe method, our expert cleaners use a bucket filled with specifically diluted detergents and food-grade wipes. The cleaner will dip the wipe into the detergent and wring out as much liquid as possible, before wiping down the surface. The cleaner then follows this process with a bucket of clean water, using the same process as before. To end off, the surface is sanitised with alchohol-based sanitiser, like the above.

Our 25+ years of experience in the industry has given us the necessary know-how to tackle any site with any service. We’re proud that many of our clients have stuck around for the journey, and many who we’ve picked up along the way continue to turn to us for their cleaning and sanitation needs.

We’ve seen it all – just about – and what we haven’t seen, we’re equipped to problem solve. Often, we support our clients with a bundled solution, that includes dry cleaning, wet cleaning, pest control and hygiene.

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