Yearbook 2013/2014 - ehedg

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European Hygienic Engineering & Design Group Optimisation of tank cleaning Using hygienic sensors to monitor tank cleaning René Elgaard, Managing Director, Alfa Laval Tank Equipment A/S e-mail: rene.elgaard@alfalaval.com Tank cleaning is a time-honoured tradition essential for producing high-quality foodstuffs and beverages. Technological advances in tank cleaning have raised the standards for food and beverage processing dramatically; the most drastic changes have occurred within the last 50 years. To ensure the highest standards of hygiene, more rigorous standards and tougher regulations are now in place, not only for the tank itself but also for tank cleaning equipment. The improvements in hygiene standards/guidelines are a direct result of equipment users’ demand, as well as support garnered through organisations such as the European Hygienic Engineering and Design Group (EHEDG), which share the common aim of promoting hygiene during food and beverage handling, processing and packaging. The guidelines put forth for hygienic design of food and beverage process equipment essentially put all equipment manufacturers on a level playing field by establishing minimum standards for equipment quality. With all equipment being equal, it stands to reason that proper control of the tank cleaning process is the primary way to differentiate equipment based upon the level of cleaning efficiency achieved. The objective: to get accurate, reliable and repeatable tank cleaning results after the completion of each production cycle, whether a continuous process or a batch process is used. There are several ways to achieve the desired tank cleaning results by controlling the tank cleaning process. However, it is important to understand the process of tank cleaning, the various tank cleaning methods and the product contained in the tank before determining the best method of control to achieve optimal cleaning efficiency. Traditional tank cleaning There are various parameters that contribute to effective tank cleaning. These are perhaps best described by the “Sinner Circle,” which was developed by the chemical engineer Herbert Sinner to illustrate how to obtain good cleaning results. 1 Sinner defined four critical parameters that may be combined in numerous ways and applied to virtually any cleaning task, whether in a pipe, on a floor or in a tank. The parameters are time, action (or flow of cleaning fluid), chemistry and temperature, or TACT for short (Fig. 1). All four parameters are important to secure optimal cleaning efficiency; however, how they are combined is decisive in achieving optimal cleaning efficiency. Figure 1. The Sinner Circle illustrating the cleaning parameters of TACT. Herbert Sinner defined four critical parameters – time, action (or flow of cleaning fluid), chemistry and temperature, or TACT for short – which are important to secure optimal cleaning efficiency. Applying effective chemicals or cleaning agents and optimum temperature to the surface to be cleaned weakens the bond between the soil and the surface to a point where the available force (or action) can remove the soil. 2 The unknown factor is the available force. Time, chemical concentration and temperature can be controlled. What is the available force, and how is it applied to the surface? This depends upon the method and technology used to distribute the cleaning media in the tank. One of the oldest methods of tank cleaning, the “fill, boil and dump” approach, is still used by many industries for various applications. This simple cleaning method involves filling the tank with water and chemicals and heating its contents to the required temperature. The mixture is kept in the tank for a sufficient amount of time in order to allow the chemicals and temperature to react with the soil. The tank is then emptied or its contents “dumped.” This is a very expensive and time-consuming cleaning method, and the amount of force applied is minimal. Tank cleaning Tank cleaning-in-place (tank CIP) is a commonly used cleaning method, which applies force to the tank surface for the removal of soil without having to open and enter the tank. There are three different types of technologies used for cleaning the tank interior: 1. Static spray ball (static cleaning device) 2. Rotary spray head (dynamic cleaning device) 3. Rotary jet head (dynamic cleaning device)
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EHEDG Yearbook 2013/2014 European H
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European Hygienic Engineering & Des
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4 Contents EHEDG Guidelines 154 EHE
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12 EHEDG Company and Institute memb
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14 EHEDG Company and Institute memb
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Page 19 and 20: 18 Legal requirements for hygienic
Page 21 and 22: European Hygienic Engineering & Des
Page 23 and 24: 22 The importance of hygienic desig
Page 25 and 26: 24 The importance of hygienic desig
Page 33 and 34: 32 Particle and VOC emissions, chem
Page 45 and 46: 44 Hygienic design of floor drainag
Page 47 and 48: 46 Hygienic design of floor drainag
Page 49 and 50: 48 Hygienic design of high performa
Page 53 and 54: 52 Performance testing of air filte
Page 57 and 58: 56 Spray cleaning systems in food p
Page 59 and 60: 58 Spray cleaning systems in food p
Page 63 and 64: 62 Environmentally friendly water b
Page 65 and 66: 64 Environmentally friendly water b
Page 69: 68 Flow behaviour of liquid jets im
Page 73 and 74: 72 Optimisation of tank cleaning Th
Page 75 and 76: 74 Optimisation of tank cleaning Re
Page 79 and 80: 78 Effective tank and vessel cleani
Page 85 and 86: 84 Practical considerations for cle
Page 87 and 88: 86 Integrated hygienic tamper-free
Page 89 and 90: 88 Damage scenarios for valves: Ide
Page 91 and 92: 90 Damage scenarios for valves: Ide
Page 97: European Hygienic Engineering & Des
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Page 106 and 107: Material and design optimisation ca
Page 108 and 109: Improved hygienic design and perfor
Page 110 and 111: Smart hygienic solutions for the fo
Page 112 and 113: A cleaner, healthier future. Cleani
Page 114 and 115: Examination of food allergen remova
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Hygienic automation technology in f
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Cleanability test of a hygienic des
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Aspects of compounding rubber mater
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New developments for upgrading stai
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New developments for upgrading stai
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International Hygienic Study Award
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EHEDG Regional Sections 131 MEXICO
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EHEDG Regional Sections 133 In Octo
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EHEDG Regional Sections 135 EHEDG D
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EHEDG Regional Sections 137 EHEDG G
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EHEDG Regional Sections 139 Members
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EHEDG Regional Sections 141 EHEDG L
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EHEDG Regional Sections 143 Beside
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EHEDG Regional Sections 145 To prom
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EHEDG Regional Sections 147 EHEDG R
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EHEDG Regional Sections 149 and adv
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EHEDG Regional Sections 151 Transla
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EHEDG Regional Sections 153 EHEDG U
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EHEDG Guidelines 155 Doc. 7. A meth
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EHEDG Guidelines 157 Doc. 18. Passi
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EHEDG Guidelines 159 Doc. 28. Safe
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EHEDG Guidelines 161 Doc. 37. Hygie
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EHEDG Subgroups 165 design, selecti
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EHEDG Subgroups 167 Given a clean s
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EHEDG Subgroups 169 • Doc. 26 Hyg
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EHEDG Subgroups 171 It will address
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EHEDG Subgroups 173 EHEDG Subgroup
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EHEDG Subgroups 175 Chairman: Andy
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EHEDG Subgroups 177 EHEDG Subgroup
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EHEDG Secretariat Lyoner Strasse 18
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