Surface cleaning can be carried out as a wet or dry process depending on factors including; the potential soils present, the product, the process and the type of production equipment.
Dry cleaning is in the main used for processes where dry or particulate products are handled, and wet cleaning is employed where possible due to the higher efficacy of the wet cleaning process.
Commonly refers to where no liquid detergents or disinfectants are used and also where disposable wet wipes, damp disposable cloths or an alcohol spray are utilised.
Used in environments where excessive water use may damage the quality and consistency of the end product such as bread, pastry or biscuits etc., dry cleaning is also commonly used in packaging areas to ensure sensitive electrical and electronic equipment is protected.
Where the detergent is applied via a cleaning tool such as a cloth, scourer or brush, manual cleaning of machinery, equipment and surfaces is the most common method employed throughout the food, beverage, catering and pharma industries.
Manual cleaning provides flexible cleaning methods across multiple types of equipment and surfaces with little risk of cross contamination caused by aerosols or overspray. However the control and cleaning of cleaning tools is vital to ensure low levels of cross contamination from micro-organisms or pathogens.
Cleaning of parts that are put to soak in detergent solution before physical action by brush scourer or rinse gun, soak cleaning provides longer contact times and allows elevated temperatures to be used.