Cleaning profiles and belts
Successful cleaning depends on 4 factors, the mechanism of action of which is described in the professional world as the 'Sinnerscher Kreis':
- Mechanical energy (cleaning process or method)
- Chemical energy (detergents)
- Temperature (varies according to contamination, from cold to 60°; in exceptional cases involving food contact, surfaces are rinsed with hotter water, but this is not the rule)
- Time (contact time of detergents or disinfectants)
Key cleaning steps
Surfaces in direct contact with food are cleaned as follows:
- pre-cleaning (removal of large impurities, often by hand)
- pre-rinse (to remove Glued dirt if necessary)
- cleaning (application and action of the cleaning agent)
- rinsing
- check cleaning results
- disinfection
- final rinsing
Cleaning agents and interaction with Polyurethane Belts
Four main groups of cleaning agents are used in the food industry: neutral, alkaline, acidic and chlorinated.
The food manufacturer is responsible for choosing the optimum cleaning method and detergent.
We will be happy to advise you on all matters relating to the selection and suitability of Conveyor Belts for your production process.
Detergent unit
Application
Compatibility with PU conveyor
Neutral
Suitable for many applications, good release properties against long-lasting fats and proteins
Durable
Alkaline
Suitable for removing carbohydrate, fat and protein deposits
Durable
Acid
Removal of inorganic components such as salts, calcium and lime deposits
Durable
Chlorinated
Removal of stubborn organic residues such as proteins, carbohydrates and discolourations
Not recommended
The test results were determined under laboratory conditions and therefore only provide an indication of chemical resistance.