9. Optimized cleaning

Washing operations account for a large proportion of water consumption in a food processing plant. Generally speaking, they can account for between 30% and 90% of consumption.

This proportion is logical, given that production workstations generally have to be cleaned every time there is a production changeover. Premises also have to be cleaned frequently to comply with the very strict hygiene requirements of the food industry.

Pre-washing, washing, disinfecting and rinsing procedures are on the increase, in order to comply with health requirements. It is with these imperatives in mind that reductions in pollution and water consumption must be considered.

The cleaning products generally used are alkaline detergents which hydrolyze organic soils. Acid detergents, which attack mineral deposits, are generally not essential,...