CLEANING STAINLESS STEEL SANITARY LINES IN-PLACE1

1 June 1955

journal article
Published by International Association for Food Protection in Journal of Milk and Food Technology

Vol. 18 (6) , 150-156
https://doi.org/10.4315/0022-2747-18.6.150

Abstract

Cleaning-in-place (C.I.P.) procedures have been compared with dismantling and brushing techniques. Various times, temperatures, velocities and cleanser compositions were studied to determine the combination which was between that which would yield a satisfactory and that which would yield an unsatisfactory condition. Bacteriological and physical examination of C.I.P. lines cleaned at 150°F. or above for 20 min. indicate that C.I.P. procedures are as effective as, or better than dismantling and brush cleaning.

Keywords

PROCEDURES
BRUSHING TECHNIQUES
VARIOUS TIMES
C.I.P
CLEANING STAINLESS
BRUSH CLEANING
CLEANSER COMPOSITIONS
PLACE1 CLEANING
SANITARY LINES
STEEL SANITARY

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