l Be careful when using hot water. Some proteins denature in high temperatures and may
become difficult to remove.
l Avoid temperatures above 55 °C (131 °F) because of the corrosive nature of most chemical
sanitizers.
Detergents
The pH value of detergents used on Marel equipment should preferably be pH 12-13.
Strong base solutions are the main ingredients in most cleaning agents, for example potassi
umhydroxid (KOH) or caustic soda (NaOH). Because of its corrosive effects, caustic soda is not
a desirable detergent for Marel equipment.
If possible, use detergent solutions with KOH instead.
l Always use detergents according to the detergent manufacturer’s instructions.
l
Do not use a detergent containing sodium hypochlorite for daily cleaning. Sodium hypo
chlorite is a common ingredient in detergents, but as it contains chlorine it should be used
with great care because of chlorine’s corrosive effect on stainless steel.
Daily Cleaning
Cleaning is the complete removal of food soils using appropriate detergent chemicals accord
ing to instructions. It is important that cleaning personnel have an understanding of the nature
of the different types of food soils and the chemistry of their removal.
l Use high alkaline foaming detergent, 1% solution, pH 12-13, for regular daily cleaning.
Avoid using a detergent containing a high amount of sodium hypochlorite for daily clean
ing. The foaming detergent must be selected carefully and should contain some corrosion
inhibitors and preferably potassium hydroxide (KOH) instead of sodium hydroxide (NaOH).
l Spray the detergent on all surface areas and leave it, to work for a time specified by the
cleaning agent’s manufacturer. Then rinse the detergent off with clean, cold water.
l To kill any remaining bacteria, you must finish the daily cleaning procedure by spraying the
surface with an approved chemical sanitizer.
NOTE
Quaternary ammonium compounds (QACs) are widely used in the food processing industry.
Keep in mind, however, that while these are effective against most bacteria, they act slowly
against some common spoilage bacteria. Many common bacteria may also develop tol
erance against QACs, which should therefore not be used for an extended period of time
unless they are rotated with compounds of a different type.
l QACs may leave an undesirable film on the surface of the equipment and, as they should
not come in contact with food, they should always be rinsed off (before processing is
resumed) with cold and, most importantly, clean water.
Sanitization
When choosing a sanitizing agent, please note that chlorine corrodes the stainless steel and
disintegrates PVC and PUR belts, especially at higher temperatures. Chlorine is, however, an
effective sanitizer, so occasional use of chlorine may be necessary to control the growth of
microorganisms.
Cleaning M3310 HMI Controller User Manual
160317ENG 11
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