Christeyns is launching an innovative cleaning and disinfection system for the food industry based on ultrasonic technology, that will significantly shorten, improve and automate cleaning processes. Using cavitation, in combination with high temperatures and specific chemistry, dirt and grease are easily removed, and microorganisms and biofilms are eliminated. The ultrasonic system can be incorporated into the production line, which allows cleaning and disinfection to be carried out quickly and automatically. It is therefore a sustainable option, that saves time, energy, chemicals and water. Ideal for hard to clean, critical tools such as meat hooks, cheese molds, ham molds and mobile equipment.
How does it work?
The components to be cleaned are put through a water bath containing a cleaning agent. There are ultrasonic transducers in the bath, creating pressure waves in the liquid. This causes the formation of microbubbles, which implode in the water at a high frequency. The micro jets attack the cell walls of bacteria, fungi and other microorganisms at 100 m/s, causing them to disintegrate. In this way, the Hygiene through Cavitation (HTC) system eliminates more than 95% of microorganisms present, such as Enterobacteriaceae, Salmonella and Listeria monocytogenes.
Ultrasonic cleaning is a relatively new technology in the food industry, but sees widespread use in other applications, such as the cleaning of jewellery, removal of dental plaque and so forth.
The right chemistry
The cleaning chemicals are very important to the overall success of the ultrasonic cleaning process, and are adapted according to the type of contamination, the surface being cleaned, the properties of the water and so forth. Christeyns provides its customers with tailor-made advice. In addition to good cleaning and disinfection properties, the chosen chemical substance must also be compatible with the material being cleaned. Materials that are suitable for ultrasonic cleaning are stainless steel, soft steel, aluminium, copper, brass and other alloys, wood, plastic, rubber and cloth.
One of the bottlenecks for abattoirs and slaughterhouses is the hygiene of the meat hooks. These are components that demand a high level of personal and economic effort, which does not always deliver the desired results. The fact that the HTC system can be incorporated into the production line means that it can save a significant amount of time. In addition, cleaning is more efficient, fully automatic and uses less water and chemicals than manual cleaning. It is also extremely well suited to cleaning hard to clean tools such as cheese molds, meat molds, and so forth.
The HTC technology is available in two standard models: the HTC 030 and 080, with capacities of 27 and 80 litres respectively. It is also possible to produce custom made designs, adjusted according to the customer’s needs.