Richard Ludlam
New member
I was contacted for RFP at a nut processing plant. The customer wants all machines cleaned and disinfected.
I guess my question would be what is technically considered "disinfecting" ? What limited knowledge i have... pasteurization on food products is 140 degrees, so i'm planning on running my burner at 160-180. What other things should i consider in the disinfecting process? S-hypochlorite kills organics, should i pre-treat? Open to suggestions, Many Thanks!
Im new to the forum, struggling with getting pics uploaded
View attachment 30460
I guess my question would be what is technically considered "disinfecting" ? What limited knowledge i have... pasteurization on food products is 140 degrees, so i'm planning on running my burner at 160-180. What other things should i consider in the disinfecting process? S-hypochlorite kills organics, should i pre-treat? Open to suggestions, Many Thanks!
Im new to the forum, struggling with getting pics uploaded
View attachment 30460