Sanitation Equipment

  • Norman G. Marriott
  • M. Wes Schilling
  • Robert B. Gravani
Part of the Food Science Text Series book series (FSTS)


A major function of cleaning equipment is to dispense the cleaning compound and sanitizer to facilitate cleaning and sanitizing and reduce the microbial flora. An efficient cleaning system can reduce cleaning labor by up to 50%. High-pressure, low-volume cleaning equipment generally is among the most effective cleaning equipment in the removal of soil deposits with penetration ability in difficult-to-reach areas. Foam is easily applied, has the ability to cling to surface areas, and tends to be more effective for large surface areas. A medium similar to foam, except that less air is present and it has reduced clinging ability, is called a slurry. A gel medium is most effective for cleaning equipment with small moving parts.

A portion of the equipment used in food processing plants for fluid processing, such as for beverages and dairy products, is cleaned effectively with cleaning-in-place (CIP) units, which reduce cleaning labor. However, this equipment is expensive and is less effective where heavy soil and a variety of processing systems exist. Sophisticated CIP equipment includes a microprocessor control unit to monitor operating parameters. Parts and small utensils can be cleaned effectively with cleaning-out-of-place (COP) equipment. More sanitary lubrication of high-speed conveyors and other equipment is possible through the use of mechanized lubrication equipment.


High-pressure Low-volume Low-pressure High-temperature Medium-pressure system Portable cleaning units Centralized cleaning units Foam cleaning Drop stations Clean-in-place Clean-out-of-place Lubrication 


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Norman G. Marriott
    • 1
  • M. Wes Schilling
    • 2
  • Robert B. Gravani
    • 3
  1. 1.Virginia Polytechnic Institute State UniversityBlacksburgUSA
  2. 2.Department of Food ScienceMississippi State UniversityMississippiUSA
  3. 3.Department of Food ScienceCornell UniversityIthacaUSA

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