1.工业设备的清洁指导Instructions and ination to Clean Industrial Equipment and objects.doc

Instructions and information to Clean Industrial Equipment and objects.工业设备的清洁指导Cleaning Water清洁用水Knowing the water source available to a food processing plant is a must when designing a sanitation program. An analysis of the raw water should be regularly conducted two to four times a year. The analysis should include total alkalinity, calcium hardness, iron, pH, silica, total dissolved solids, and standard plate count. 对于任何食品加工企业来说，在设计卫生设施时，必须要了解当地水质情况。每年应该对生产用水的生水水质进行化验分析。化验的项目应包含总碱性，所含钙的程度既水的硬度，含铁量，PH值，氧化硅，可溶解固体物质和菌落状况。Selection of the chemical compounds used for proper equipment cleaning will be influenced by the constituents of the plant raw water supply. For instance, if there are high levels of calcium hardness in the water a regular acid rinse may be desired to prevent mineral film buildup. If iron is present, chemicals may be needed to prevent equipment staining. Often problems in plant sanitation programs are a direct result of the raw water supply. These sanitation problems can be prevented or minimized through advanced knowledge of the raw water quality. When water has permanent hardness additional cleaners are required because minerals precipitate out with the alkali cleaners and will require more cleaners. A water softener may be used in hard water areas to reduce the amount of cleaners needed. If the raw water is not considered, films can manifest over a long period of time, making removal very difficult. 在选择设备的清洁药剂时应参考工厂用水的生水水质情况。例如，如果水的硬度很高，应选用常规酸洗涤剂以防止设备表层形成矿物质的堆积。如果水中含铁较高，那么就需要能防止形成铁锈的化学药剂。这些卫生清洁方面的问题可通过对水质的了解得以解决或最小化。如果水的硬度是固定不变的，就需要额外的清洁剂，碱性清洁剂会令水中其他的矿物质析出并消耗更多的清洁剂。在水质较硬的地区，可以使用水质软化剂来帮助减少清洁剂的消耗量。如果忽视了水质，一旦在一个较长的时期设备表面会形成矿物层，就很难清洁了。Types of SoilsThe table below shows the four basic food soil residues left on processing equipment. Depending upon the food product being manufactured and the process equipment used, varying degrees of food soil will be deposited on the equipment during production. These food soils will require complete removal during the cleaning process and will affect the cleaning compound used, along with the method of cleaning. 下表显示了食品加工过程中会在设备上形成残留的四种基本物质。根据不同的产品和工艺设备的, 在生产过程中生产设备上留下残留物的程度也就不同。这些残留物质需要在设备清洁过程中完全清除，否则它们会影响清洁剂和清洁方法的效果。Deposit沉淀物Solubility可溶性Removal清理的难易Process Heat EffectsSugars糖Water Soluble可溶于水Easy容易Caramelization makes removal more difficult变成焦糖后会增加清理的难度Fats脂肪Water InsolubleAlkaline Soluble不溶于水而溶于碱Difficult困难Polymerization makes removal more difficult形成的聚合物会更加难以清除Proteins蛋白质Water InsolubleAlkaline SolubleSlightly Acid Soluble不溶于水而溶于碱，稍溶于酸Very Difficult非常困难Denaturation makes removal more difficult发生变性后会更加难以清除Minerals矿物质Water SolubleAcid Soluble溶于水也溶于酸Easy to Difficult难易度不确定Reaction with other soils会与其他残留物发生化学反应Factors Influencing Cleaning影响清洁工作的因素There are four interrelated factors which effect the overall cleaning process. When designing cleaning procedures these factors need to be carefully considered. 影响总体清洁工作的因素有四个方面，它们相互作用。因此，在计划设备的清洁工作时应仔细考虑这四个因素。1. Time: The longer a cleaning solution remains in contact with the equipment surface, the greater the amount of food soil that is removed. Increasing time reduces the chemical concentration requirements. 时间：洗涤液留在设备表面的时间越长越有利于清除残留物。延长洗涤剂在设备上存留的时间能帮助减少化学洗剂的用量。2. Temperature: Soils are affected to varying degrees by temperature. In the presence of a cleaning solution most soils become more readily soluble as the temperature is increased. 温度：不同的温度会对残留物产生不同的影响。在使用洗涤剂时，温度越高残留物就越容易被洗掉。3. Chemical Concentrations: Chemical concentrations vary depending upon the chemical itself, type of food soil, and the equipment to be cleaned. Concentration will normally be reduced as time and temperature are increased. 化学洗涤剂的浓度：学洗剂的浓度会因自身种类的不同，清洁的残留物的不同以及设备的不同会发生变化。通常情况下，其浓度会随着时间和温度的增加而降低。4. Mechanical Force: Mechanical force can be simple hand scrubbing with a brush or as complex as turbulent flow and pressure inside a pipeline. Mechanical force aids in soil removal and typically reduces time, temperature, and concentration requirements. 机械力度：所谓机械力度可以是人工使用刷子来刮擦也可已是用水管的强劲水流。机械力量可以帮助去除残留污物，降低清洁时对时间，温度和洗涤剂浓度的要求。Methods of Cleaning1. Foam: Foam is produced through the introduction of air into a detergent solution as it is sprayed onto the surface to be cleaned. Foam cleaning will increase the contact time of the chemical solutions, allowing for improved cleaning with less mechanical force and temperature. 泡沫：当洗涤剂溶液被喷在所要清洗的物体表面上时，空气随之进入洗涤剂溶液就会产生泡沫。用泡沫清洗可以增加洗涤剂与设备表面的接触的时间，这样既有利于清洁又可以节省机械力。2. High Pressure: High pressure cleaning is used to increase the mechanical force, aiding in soil removal. In high pressure cleaning chemical detergents are often used along with increased temperature to make soil removal more effective. 高压：高压清洁是指增大机械力来帮助清除残留物。在使用高压化学洗剂清洁时，常常会提高温度来帮助增强清洁效果。3. Clean in Place (CIP): CIP cleaning is utilized to clean interior surfaces of tanks and pipelines of liquid process equipment. A chemical solution is circulated through a circuit of tanks and or lines then returned to a central reservoir allowing for reuse of the chemical solution. Time, temperature, and mechanical force are manipulated to achieve maximum cleaning. 设备内部清洁（CIP）：内部清洁法是用于清洁流体加工设备的大罐、管道等表面的清洁。方法是将储存于设备中央的蓄水池内的洗涤剂溶液在设备的大罐以及管道内循环流动来进行对设备的清洁。应控制好清洗的时间、温度以及机械力度以期达到最佳的清洁效果。4. Clean Out Of Place (COP): COP cleaning is utilized to clean tear down parts of fillers and parts of other equipment which require disassembly for proper cleaning. Parts removed for cleaning are placed in a circulation tank and cleaned using a heated chemical solution and agitation. 可拆卸部件的清洁（COP）：是将设备内部或者其他设备的需要拆卸下来才能清洗的部件拆卸下来，放置于大罐中，加入加过热的洗涤剂溶液。5. Mechanical: Mechanical cleaning normally involves the use of a brush either by hand or a machine such as a floor scrubber. Mechanical cleaning uses friction for food soil removal. 机械清洁：机械清洁通常是指人工用刷子等工具项擦地板一样进行对设备的清洁。主要依靠摩擦力来清除设备上的残留物。Fundamental Cleaning ProcedureThe following is the typical procedure used when cleaning food processing equipment. The factors that influence cleaning (time, temperature, chemical concentration, and mechanical force), the method of cleaning, and the food soils to be removed will ultimately determine the cleaning procedures selected for use. 以下内容是清洁食品加工设备时常用的清洁步骤。影响清洁效果的因素包括时间、温度、洗涤剂的浓度和机械力度等，清洁步骤将依据清洁方法和残留污渍的种类来定。1. Pre-Rinse: Soiled equipment surfaces are rinsed with warm water to remove the gross amounts of loose food soils. 预备清洗：用温水清洗设备上堆积的松散的残留污物。2. Cleaning Cycle: Removal of residual food soils from equipment surfaces through manipulation of the four basic cleaning factors and the method of cleaning. Typically alkaline chemical solutions are used for the cleaning cycle. 循环渐进式清洗：是通过操控影响清洁效果的四个因素和清洁方法来清除设备上的残留污垢。通常情况下，循环清洁时用碱性化学溶液。3. Rinse: Rinsing of all surfaces with cold to hot water, depending upon the temperature of the cleaning cycle, to thoroughly remove all remaining chemical solution and food soil residues. 清洗：根据渐进式清洗的洗剂的具体温度，先用冷水逐渐到使用热水，最终将设备表面上的化学洗剂和污垢完全清除。4. Acid Rinse: A mild acid rinse of the equipment neutralizes any alkaline residues left and removes any mineral soil present. 用酸性溶液的清洗：用弱酸溶液清洗设备不但可以清洁残留的碱性物质还能去除残留的含矿物质的污垢。5. Sanitize: All equipment surfaces are rinsed or flooded with a sanitizing agent. Time and concentration are critical for optimum results. 消毒：所有设备的表面需要用消毒剂清洗。用消毒剂清洗设备时，时间和溶剂浓度的控制方面对于最佳清洁效果影响很大。Materials for cleaning: Cleaning Compound CompositionThere are two classes of cleaning compounds, alkaline and acid. Chemical formulations for alkaline and acid compounds vary widely providing for selection flexibility when considering sanitation procedures, types of processing equipment to be cleaned, chemical dispensing, and method of cleaning. 清洁材料: 清洁材料的混合构成 Alkaline Compounds 碱性混合物1. Sodium or Potassium Hydroxide: Hydroxides provide the largest portion of alkalinity and effectively saponify fats and peptize proteins for removal 氰化钠或氰化钾：氰化物有强碱的特性，能够非常有效的溶解脂肪和蛋白质残留污垢。2. Sodium Metasilicate: Aids in emulsifying and soil suspension along with protecting against metal corrosion. 硅酸钠：硅酸钠有助于使污垢乳化并使其保持悬浮，可以防止金属免受腐蚀。3. Complex Phosphates: Phosphates primary function is to soften the water by chelating (binding up) the calcium and magnesium hardness. This allows for better cleaning effectiveness and reduces mineral deposits. Phosphates will also aid in emulsifying food soils. 磷酸酯溶液：磷酸酯的主要功能是通过螯化水中的钙和镁来将水软化。它能有助于更有效地清洁和去除矿物质残留。磷酸酯也有助于乳化食品污垢。4. Surface Active Agents (Surfactants): Surfactants help break down the surface tension of soils to improve removal. Once the food soil is removed the surfactant forms a colloidal suspension with the soil, keeping it water soluble to prevent it from redepositing on the equipment surfaces. 表面活性剂：表面活性剂是通过降低污垢表面的硬度来帮助清洁。并且，一旦污垢脱落，表面活性剂可以使污垢保持悬浮，令其呈现可溶状态，而不是重新沉积到设备表面。5. Chlorine: Chlorine is added to many chemical formulations to help in peptizing proteins. 氯气：将氯气加到化学溶剂中有助于溶解蛋白质。 Acid Cleaners 酸性洗涤剂1. Phosphoric