The streamlined, one-step FBO process is engineered to eliminate up to 65% of water and energy usage, 30% of cleaning chemicals, and 49% of the time usually associated with more conventional FBO operations. The program also offers customized fryer audits, cost calculators, specialized technical support, and on-going results monitoring to help users better quantify efficiencies and results.
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“Food manufacturers need a fryer boil-out program that achieves satisfactory results while reducing downtime and food safety risks,” Willis said. “With One-Step FBO, users can be assured their commercial fryers will be cleaner and safer to operate, while reducing the environmental impact of the boil-out process.”
Diversey also offers a specialized water-saving foam cleaning program called Enduro for food and beverage equipment. Enduro cleaning products are formulated to cling to vertical surfaces for extended contact times to better penetrate and remove soils and contaminants. These cleaning foams are receptive to fast, low water-volume rinsing, enabling the user to save water, energy, cleaning time, and labor.
Valve Performance Vital
Mix-proof valves play an important role in the success of CIP systems. A number of key companies are involved in the latest technologies for the manufacture of high-performance mix-proof valves, including, but not limited to, Alfa Laval, APV, GEA Tuchenhagen North America, Tyco Flow Control, SPX Waukesha Cherry-Burrell, Südmo North America, and GEA Process Engineering (formerly Niro).
“An essential component of sanitary flow processing, mix-proof valves are used for separation of incompatible media at the flow path intersections within the piping systems—for example, food product can be flowing in the lower valve body, while CIP solutions are flowing in the upper body,” said Steve Cook of the consulting firm Cook Process Solutions of Springfield, Mo. “The design of the mix-proof valves provides a double-block-and-bleed arrangement where any leakage from a main seal is leaked to atmosphere through a vent. It’s crucial that these valves be designed, manufactured, installed, and maintained properly.”
While mix-proof valve technology is far from new, Cook noted, “many food processors have not yet implemented this technology. When we start a new process design and introduce this for the first time, the food processor finds that it can drastically increase hours of equipment operation. Often, in the course of a year, this extra production easily can offset the capital investment. The greatest challenge sometimes is for the food processor to make the investment in automation and CIP.”
Judy Rice is a food and packaging writer based in Lac du Flambeau, Wis. Reach her at firstname.lastname@example.org.