There are many different ways to clean and sanitize equipment. These include the use of clean-in-place (CIP) systems, foaming, clean-out-of-place (COP), spraying, high pressure, and manual systems. Manual is the old-fashioned route that usually involved...
More
There are many different ways to clean and sanitize equipment. These include the use of clean-in-place (CIP) systems, foaming, clean-out-of-place (COP), spraying, high pressure, and manual systems. Manual is the old-fashioned route that usually involved scrubbing of some sort. But no matter which kind of cleaning and sanitizing is selected, there are different types of chemicals that must be considered. In this General Food Processing brochure, we have all the chemicals required covered.
Less
