Baking & Snack - February 2021 - 84

CONVEYORS

CLEANING CONVEYORS IS NOT AS SIMPLE AS PULLING OUT A
HOSE AND HITTING IT WITH EITHER WATER OR PRESSURIZED
AIR. IN SOME CASES, IT MAY REQUIRE A BIT OF BOTH.

Today's frames come
with continuous
welds to prevent
fine particles from
penetrating small
openings that previously made conveyors
hard to clean.
Quantum Technical Services

You get dust on the floor that makes it slippery, or it's
contaminating your bearings, causing wear issues. It
must be done correctly and efficiently. "
Following baking, Mr. Wills said, wet cleaning hot
conveyors can cause some high-temperature materials
to swell. While it can be effective in removing baked-on
products and excess oil, the process requires more dedicated downtime for proper cleaning, rinsing and drying.
Moreover, sanitarians need to pay close attention to detergents to ensure they use the correct concentration to
prevent damage.
During wet cleaning, Mr. Erickson advised that
bakers use rust-resistant, stainless-steel components
along with hard-coated or anodized aluminum that
doesn't oxidize. Overall, he prefers the advantages of
dry cleaning.
" Wet cleaning involves more caustics, acids and bases, which are the real culprits instead of the water itself
causing issues, " he said.
Then again, Mr. Shall pointed out that dry cleaning
also has challenges, especially with spreading allergens,
but the process does allow for the strategic use of alternative technologies, such as steam, which some bakers
may not know.
" These systems can be effective but may not be as efficient as wet cleaning, " he said.
When deciding on the best options, Mr. Frazier said,
safety plays a factor in sanitation decisions. Dry cleaning is most often done in-place over the line. Cleaning
equipment that spans a process line typically requires
personnel to reach over the line from one side or the
other. Wet cleaning is most often done after the

equipment has been transported to a washdown area
where it's accessible from all sides.

Time-saving alternatives
To reduce labor and downtime, Mr. Milner suggested
bakers explore inline wet cleaning processes or clean-inplace systems, if possible.
" It will be a better way to sanitize the equipment, " he
said. " The only time I would use a dry system would be
when the equipment is subject to rusting where a wet
process would damage the equipment. Regardless which
system is used, you would still need to follow standard
sanitation operating procedures. "
IJ White offers the Powerwash 5000, a portable highpressure system that pre-rinses, foam washes and sanitizes plastic and stainless-steel spiral and conveyor belts.
The portable system feeds into the patented Typhoon
Belt Washer that uses Dual Rotary Spray Heads operating at 500 rpm to provide complete belt coverage.
" You enter a cleaning cycle into the operator screen a
pre-selected program that cleans the belt automatically
rather than doing it manually, " said Peter White, president, IJ White. " The computer-controlled system works
in conjunction with our Jet Dry System, so we eliminated
compressed air. You still need downtime to thoroughly
clean and dry the belts, especially for raw dough or baked
goods, but you eliminate a lot of labor and cost. "
Cleaning oven belts can be especially tricky, noted
Craig Bartsch, general manager, IPCO North America.
After washing off often sticky debris, solid belts need
oiling or conditioning when left standing for any length
of time. Perforated oven belts require a slightly different treatment, with brushes used to clean the inside and
outside of the belt.
" The removal of these deposits can be difficult and
time-consuming, usually involving the application of
chemicals, dry ice or detergents and a great deal of
manual input, " Mr. Bartsch said.
IPCO's high-pressure QuickCleaner system blasts
a high-pressure combination of baking soda and calcium phosphate onto the belt to remove the bulk of the
residue. Mr. Bartsch said the system reduces cleaning
times by as much as 70% and eliminates rust.
Although it's easy to forget about conveyors, remember to keep a close eye on them to avoid being blindsided by a risk that could lead to a potential recall.

*

84 Baking & Snack February 2021 / www.bakingbusiness.com


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