Cleaning
© Meyn Food Processing Technology B.V. 25
5.2.1 High-pressure water cleaning
With high-pressure water cleaning nearly all visible dirt will be sprayed off
the machine. This cleaning is a preparation for the daily foam cleaning
and disinfection. Furthermore, a high-pressure water jet can be used for localized
cleaning during production breaks.
• High-pressure water cleaning should always be performed as close to the machine
as possible. Stop the machine before starting the high-pressure water cleaning
• Prevent people from getting in the way of the high-pressure jet. Always hold the
spray gun with both hands.
For high-pressure cleaning use the following equipment:
• A fixed piping system, delivering water-pressure with a minimum of 3,000 kPa and
a maximum of 6,000 kPa and with a water temperature of approx. 55°C. at the
spray-mouth
• A spray lance with a downward bent nozzle. Such a spray lance has the advantage
of not transporting the dirt upwards
• A spray nozzle of the flat-jet type with a spray-angle of 15° to 25° and a
water consumption of 800 to 1000 litres/hour at a water pressure of 6,000 kPa
A water temperature of 55°C is advised, since a higher temperature may cause
sticking of proteins and with a lower temperature the fat will not be removed properly.
The pressure should not be too high, to avoid unnecessary mist, and to protect e.g.
bearings.
The unit kPa (kilopascal) is SI standard for pressure:
Table 5.2 SI.
New Old
100 kPa 14,5 PSI 1 bar
3000 kPa 435 PSI 30 bar
10000 kPa 1450 PSI 100 bar
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