Each operating unit in the food industry has, according to the type of operation and type of pollution, its exact specifics, which determine the technological-chemical procedures for its successful cleaning.

The exact procedure determination is based on the specific requirements of our client. The type and extent of contamination are mainly taken into consideration, where the determining parameter for the method of cleaning is always the pH value. The exact technological-chemical cleaning procedure is subsequently determined according to the measured values. Due to the nature of individual operations, a schedule is then determined according to possible shutdowns of individual machines and equipment, or cleaning when operating if applicable.

In practice, the cleaning itself is almost always a set of cleaning techniques. Most often it is a manual cleaning by chemical means, if necessary, we use contactless washing with a water jet or steam cleaners. Where, due to the nature of the production, it is not possible to use solutions and liquids, we use either a suction system - dry cleaning or dry ice cleaning.