Baking & Snack - June 2018 - 104


facilitate dry cleaning that includes vacuuming, brushing
or scraping material off surfaces. In areas where a material
is stubbornly caked-on, he suggested using alcohol-based
sanitizers to loosen it up. "If that's not enough, then I would
need to use a wet-cleaning process," Mr. Thorson said.
Here, he explained, the best alternatives are clean-inplace systems followed by controlled spot cleaning with
buckets, brushes and towels. Moreover, removable components can be shuttled to a remote, enclosed washing area
for cleaning them away from the production floor. For the
latter, Mr. Thorson compared it to a NASCAR pit-stop mentality. "You don't change the tire during a race," he said. "You
change the tire at a later date and just put on a new wheel."
Granted, having duplicate equipment requires a higher initial investment, but time is money in the long run.
"The worst-case scenario, in my mind - and at the bottom of the list - is flood cleaning and dragging out the
hoses and doing what one does in the meat industry by
washing down the ceilings, walls and equipment with copious amounts of water," Mr. Thorson noted.

Making more of less
Ryan Danhour, design project manager for Stellar, encouraged bakers to dampen expectations for using water in
dry production areas of a plant. While there isn't a magic
formula or technology for water reduction, he suggested
training line operators to minimize the "mess" created in
processing. "If you reduce the mess you make, you reduce
the amount of water needed to clean it up," he observed.
Additionally, use the proper ratio of chemical solutions,
water temperature and water pressure for cleaning. Be careful about what chemicals are used. A heated, chlorinated
solution - above 140˚F - will corrode stainless steel over
time. Relying on water restrictors will lower water pressure
and the amount used. "However, employees may sometimes remove these restrictions to make cleanup faster, but
of course, the trade-off is that they use more water," Mr.
Danhour said.
Mr. Pierce recommended that bakeries convert - or
explore the option of - dry-steam cleaning. "This method
can be used on product surfaces, packaging equipment and
building finishes," he said.
When switching to dry-steam or controlled-water cleaning, make sure walls, floors and their junctions are compatible to the process. If a baker is using peanut butter or other
allergens in a formula, this might require acid-proof or
temperature resistant floor coatings to make cleanup easier.
Top: Bun producers rely on many dry cleaning options to reduce downtime and
expedite changeovers.
Sosland Publishing Company

Bottom: Many bakeries use high-efficiency, natural-gas water heaters to
provide washdown water for cleaning their plants.

104 Baking & Snack June 2018 /

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