If it is a continuous processing plant, cleaning in place is suggested. For sanitizing you can use the hot water which is at a temperature of 82 degree centigrade or in combination with the chemical sanitizers like chlorine compounds, quaternary ammonium compounds, iodine compounds and bromine compounds.

The other cleaning procedure will be by making use of the radiation.

As per our legal norms, usage of chlorine compounds should not exceed 200ppm.

Hope, this answers your question to some extent.

But regarding the equipment I don't have an idea.

Thanks Ms Namratha for replying but my question still remains unanswered. Let me put it this way - How effective a sanitizer would be in presence of protein and fat traces on the work tables and equipments?

It completely depends on the type of sanitizer you are going to use for the sanitation. The effectiveness completely depends on the nature of the sanitizer like few detergents remove the soils based on the properties like chelation, foaming, deflocculation etc.,

Sometimes it can be even emulsification and peptization for breaking down the particles to improve the solubility for easy removal.

As in the dairy industry, all the above said sanitizers are found to be effective for the removal of fat as well as protein traces.

Traditionally washing soda is used for removing the traces of protein and fat in meat processing plants. The only disadvantage of washing soda is if the pH is greater than 11, it will result in the corrosion of metals.

Very Goodmorning and Thnx Namratha. Is it corrossive on high grade SS also?

Hi Good Morning. Stainless steel is resistant to corrosion. But at considerably high temperatures and high pH sometimes it may result in mild corrosion.

Thank you very much for your valuable advice, So, u suggest that if Caustic soda is used then the pH should not be more than 11.

Yes.

Hi good evening , The temperature of 82 degrees centigrade can be sterilized. How many minutes will it take? Please advise, thank you.