Cleaning of production halls and equipment in wine & beverages production
Processing equipment and production installations are cleaned and disinfected periodically to comply with legal hygiene requirements. The frequency can vary considerably. The aim of cleaning and disinfection is to remove product remnants, other contaminants and micro-organisms.
CIP systems are generally used for cleaning equipment.
Water flushing is used to clean open surfaces and floors.
- Soft drinks
Steam and hot water
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