Working on a dairy factory or farm demands responsibility and great attitude. Dairy equipment (milk collection-management) are quite expensive, but really essential, and need to be cleaned and maintained regularly. Cleaning dairy equipment (KATERIS DAIRY MACHINERY) helps ensure better quality milk and dairy products.
Facilities – Equipment
In the past, there were private dairies, where each farmer was working on his own milk. Industrial dairies were subsequently developed, either buying milk from the producers or managing the producers themselves.
The classic dairy consists of the following spaces
- A milk collection and preservation chamber where it is measured, weighed, checked and analysed
- A milk chamber where the milk is separated from the cream either by centrifugal machines or by natural skimming, where the milk is left to stand for 12 to 24 hours
- The butter and white cheese production workshop where the boilers are located, the heaters for heating the milk, the inclined tables, the cheeses when they are made, the moulds, the cask for the escape of the foam and the press for the cheese pressure
- The salting tank for fresh cheese
- The warehouse where the cheeses complete their ripening
In dairies with a purely industrial character, the premises differ. Successive processes are being carried out in huge bands equipped with chemistry and bacteriology laboratories, as well as with ventilation, cooling and heating facilities and with modern machines, which allow the various milk treatments and the exploitation of the by-products to take place.
There are special machines for condensed milk and milk powder, fully automated bottling, wrapping and packaging systems for the production of products.
Your dairy equipments’ life duration will exceed more. Learn how to clean and maintain your dairy equipment following these 3 steps.
1st Step: Hose down
Before cleaning the pipes and milking system (the inside), you should first hose down all the surfaces in the milking parlour.
Continue by pumping hot water through the milking system. In this way the inner system will get rid of any milk solids that have been built up and eventually, the water will come out clean and transparent.
2nd Step: Wash cycle
Now, a chemical cleaning solution is absolutely necessary to decontaminate any substances and protein that have not yet been removed in the dairy machinery. Dairy factories use a chlorinated alkaline detergent to clean the milking pipelines. It is important to follow the manufacturer’s instructions.
To achieve sterilization the mixture of water and detergent needs to be between 70ºC and 75ºC at the beginning. The temperature of the coming out water can be checked through the return wash pipe.
3rd Step: Purify
Once the wash cycle is done, the 3rd step is to purify the milking system. Chlorine in combination with warm alkaline water, is the most common purifier used among dairy farmers. After a five minute cycle, following the manufacturer’s instructions, the dairy equipment has to be left completely to drain.
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