Storage and brining racks
Washing of racks from the ripening room and the brine. Destacking, washing, blow-off and restacking can be part of the same line.
Clean equipment, every single day
Customized washers for the cheese industry
We build washing lines for storage racks, brining racks, cheese, cheese molds, lids, block molds and special items.
In brief – for those making the investment decision
Potential operational effect
Lower consumption of water, chemicals and energy, plus the potential for less manual cleaning.
Basis for calculation
- Liters of water per program
- Chemical consumption
- Temperature
- Energy
- Program time
- Number of washes
- Staffing
Risk and other value
More consistent cleaning, better documentation and a stronger basis for hygienic validation.
The expected effect is calculated from your baseline and depends on product, process, capacity and operation.
What we wash
The machine is built around the item
The item's shape, weight, soiling and material determine zones, nozzles, conveying and programs. That is why the washing lines are customized.
Ask about it
Cheese
Washing of cheese as part of the sequence between brining and ripening, adapted to the product's surface and handling.
Cheese molds, lids and block molds
Cleaning of the entire mold circuit. Lid removal and lid placement can be included, so the molds return clean to filling.
Special items
Items that do not fit a standard machine get a washing line built for the job.
Complete washing line
From destacking to restacking
A line can cover the entire sequence, so the items leave the machine ready to go straight back into production.
- Destacking
- Lid removal
- Pre-rinse
- Chemical wash
- Final rinse
- Disinfection
- Blow-off
- Lid placement
- Restacking
The scope is chosen according to item, capacity and cleaning requirements. A line can be built as a single machine or as a continuous sequence.
Process zones
Five zones – and water running in counterflow
The zones are selected and sized individually. The sequence makes it possible to reuse water from the clean zones in the dirty ones.
- Pre-rinseLoose soil is removed – optionally reusing water from the final rinse.
- Detergent sectionChemical wash with heating and automatic dosing.
- Final rinseFinishing rinse with clean water.
- DisinfectionOptional zone, when the cleaning requirement calls for it.
- Blow-offBlow-off or drying, so the item is ready for use.
Water, energy and chemicals
Operating economy is decided in the zones. Water, energy and chemicals are evaluated through reuse, recirculation, filtration, insulation and demand-based control – and the solution is adapted to the required capacity, the cleaning requirements and the budget.
- Reuse. Water from the final rinse can be used again in the pre-rinse, so the clean water is used twice.
- Recirculation and filtration. Water and chemicals are circulated and filtered, so the baths last longer.
- Insulation. Insulating tanks and zones reduces heat loss in the detergent section.
- Demand-based control. Pumps and spray bars run only when there are items in the zone, and heating can be reduced between items.
Service-friendly design
The machine must also be practical to keep clean
Nozzles, filters, tanks, pumps and valves are positioned so they can be inspected and maintained. The machine must both clean the item and itself be practical to keep clean.
Documentation
Automatic sequences can log themselves
The logging provides a better basis for documentation but does not replace your hygienic validation.
- Program
- Time
- Temperature
- Flow
- Pressure
- Concentration
- Alarms
Documentation for cleaning validation
We can log program, time, temperature, flow, pressure, concentration and alarms. This gives your quality organization a documented basis for checking and validating the cleaning result.
Design parameters
What we adapt – not a standard datasheet
Washing lines are customized, so we do not show fixed specifications. These are the parameters we size for together with you.
- Item type
- Storage racks, brining racks, cheese, cheese molds, lids, block molds or special items.
- Capacity
- Items per hour determine zone lengths, conveying and buffers.
- Zones
- Pre-rinse, detergent section, final rinse, optional disinfection and blow-off – selected according to the cleaning requirement.
- Temperature and chemicals
- Heating and automatic dosing in the detergent section.
- Water and energy reuse
- Reuse, recirculation, filtration, insulation and demand-based control.
- Degree of automation
- From a single machine to a complete line with destacking, lid handling and restacking.
- Documentation
- Logging of program, time, temperature, flow, pressure, concentration and alarms.
- Serviceability
- Access to nozzles, filters, tanks, pumps and valves for inspection and maintenance.
- Integration
- Adaptation to existing conveying, utilities, building and control systems.
Talk cleaning with us
What needs washing – and how many per hour?
Tell us about the item, capacity, cleaning requirements and the utilities you have. Then we propose zones, reuse and degree of automation.
