Darco CIP Cleaner
DESCRIPTION
A liquid chlorinated detergent cleaner for cleaning and sanitising dairy, meat and food processing equipments and plants. Used according to label and rinsed thoroughly with potable water, it will leave no contamination of food products.
It contains an alkali, an alkaline builder and sodium hypochlorite.
BENEFITS:
It is a liquid therefore easy to use.
It is chlorinated removes proteins, bllod and other soils effectively.
Low foaming, improves rinsing, prevents air pockets.
Contains water softeners for hard water tolerance.
Registered with Agriculture Canada, therefore no objection from Inspection personnel.
DESCRIPTION:
A highly versatile value added product for use in modern dairy, meat and food processing plants. Though essentially developed and approved for use in automated CIP systems, it can be used for other cleaning and sterilising purposes.
The cleaner penetrates, loosens and removes heavy residues such as protein. The chlorine helps to rapidly clean and sanitise areas that are difficult to reach. The chlorine liberated may also act as” vapor phase cleaner”. Since it is low foaming it rinses rapidly and prevents air pocket build up.
Also may be used for bakery liquid fermentation cleaning systems. It is also suitable for spray washing of egg shell and as a general purpose cleaner and sanitizer.
DIRECTIONS:
CIP AND PRESSURE CLEANING
Rinse equipment immediately after use, circulate cleaner at a concentration of 3-5 Ml per Litre of water or 1/2-1 oz per imperial gallon of water at a temperature of 50-70*C for 10 to 20 minutes. RINSE WITH POTABLE WATER. Sanitise if necessary and feasible.
ACID-ALKALI cleaning (HTST circulation cleaning)
Rinse equipment soon after use, circulate cleaner as recommended at about 75*C for about 20-40 minutes, rinse with warm water until the pH of water returns to normal (pH7.00 +0.5). Circulate at the rate of 10-16ml per litre of water or 2-21/2 ozs per imperial gallon of water at 70-80*C for about 1 hour. Rinse with cold water till the pH returns to normal. Sanitise if necessary.
BLF system cleaning (Bakery Liquid Fermentation System cleaning)
Rinse equipment soon after use, if possible manually clean tanks. Circulate cleaner at 10-16 ml per litre of water or 2-21/2 ozs per imperial gallon of water at a temperature of 75*C of about 30 minutes. Rinse with cold water till pH returns to normal. Use sanitiser to sanitise the system.
FOAM cleaning
Rinse thoroughly with potable water, prepare foaming solution by mixing 1 part of cleaner with 1 part of foaming agent. Mix 30-60 Ml of mixture with 1 litre of water or 5-10 ozs of mixture with water and apply through a foam gun. Allow about 10 minutes and rinse with potable water till pH returns to normal.
EGG Washing
Mix about 5-10 ml of cleaner with 1 litre of water or 1-2 ozs with one imperial gallon of water at 50*C wash eggs in the solution and change every 3 to 4 hours or as required by the inspector.
PRESSURE WASHING
As a general purpose cleaner and sanitise dilute 1 part of cleaner with 30 to 100 parts of warm water and spray wash the whole plant once a week to reduce the bacterial population. Rinse well and sanitise with sanitiser by preparing 200ppm solution apply and let air dry.
DESCRIPTION
A liquid chlorinated detergent cleaner for cleaning and sanitising dairy, meat and food processing equipments and plants. Used according to label and rinsed thoroughly with potable water, it will leave no contamination of food products.
It contains an alkali, an alkaline builder and sodium hypochlorite.
BENEFITS:
It is a liquid therefore easy to use.
It is chlorinated removes proteins, bllod and other soils effectively.
Low foaming, improves rinsing, prevents air pockets.
Contains water softeners for hard water tolerance.
Registered with Agriculture Canada, therefore no objection from Inspection personnel.
DESCRIPTION:
A highly versatile value added product for use in modern dairy, meat and food processing plants. Though essentially developed and approved for use in automated CIP systems, it can be used for other cleaning and sterilising purposes.
The cleaner penetrates, loosens and removes heavy residues such as protein. The chlorine helps to rapidly clean and sanitise areas that are difficult to reach. The chlorine liberated may also act as” vapor phase cleaner”. Since it is low foaming it rinses rapidly and prevents air pocket build up.
Also may be used for bakery liquid fermentation cleaning systems. It is also suitable for spray washing of egg shell and as a general purpose cleaner and sanitizer.
DIRECTIONS:
CIP AND PRESSURE CLEANING
Rinse equipment immediately after use, circulate cleaner at a concentration of 3-5 Ml per Litre of water or 1/2-1 oz per imperial gallon of water at a temperature of 50-70*C for 10 to 20 minutes. RINSE WITH POTABLE WATER. Sanitise if necessary and feasible.
ACID-ALKALI cleaning (HTST circulation cleaning)
Rinse equipment soon after use, circulate cleaner as recommended at about 75*C for about 20-40 minutes, rinse with warm water until the pH of water returns to normal (pH7.00 +0.5). Circulate at the rate of 10-16ml per litre of water or 2-21/2 ozs per imperial gallon of water at 70-80*C for about 1 hour. Rinse with cold water till the pH returns to normal. Sanitise if necessary.
BLF system cleaning (Bakery Liquid Fermentation System cleaning)
Rinse equipment soon after use, if possible manually clean tanks. Circulate cleaner at 10-16 ml per litre of water or 2-21/2 ozs per imperial gallon of water at a temperature of 75*C of about 30 minutes. Rinse with cold water till pH returns to normal. Use sanitiser to sanitise the system.
FOAM cleaning
Rinse thoroughly with potable water, prepare foaming solution by mixing 1 part of cleaner with 1 part of foaming agent. Mix 30-60 Ml of mixture with 1 litre of water or 5-10 ozs of mixture with water and apply through a foam gun. Allow about 10 minutes and rinse with potable water till pH returns to normal.
EGG Washing
Mix about 5-10 ml of cleaner with 1 litre of water or 1-2 ozs with one imperial gallon of water at 50*C wash eggs in the solution and change every 3 to 4 hours or as required by the inspector.
PRESSURE WASHING
As a general purpose cleaner and sanitise dilute 1 part of cleaner with 30 to 100 parts of warm water and spray wash the whole plant once a week to reduce the bacterial population. Rinse well and sanitise with sanitiser by preparing 200ppm solution apply and let air dry.
DESCRIPTION
A liquid chlorinated detergent cleaner for cleaning and sanitising dairy, meat and food processing equipments and plants. Used according to label and rinsed thoroughly with potable water, it will leave no contamination of food products.
It contains an alkali, an alkaline builder and sodium hypochlorite.
BENEFITS:
It is a liquid therefore easy to use.
It is chlorinated removes proteins, bllod and other soils effectively.
Low foaming, improves rinsing, prevents air pockets.
Contains water softeners for hard water tolerance.
Registered with Agriculture Canada, therefore no objection from Inspection personnel.
DESCRIPTION:
A highly versatile value added product for use in modern dairy, meat and food processing plants. Though essentially developed and approved for use in automated CIP systems, it can be used for other cleaning and sterilising purposes.
The cleaner penetrates, loosens and removes heavy residues such as protein. The chlorine helps to rapidly clean and sanitise areas that are difficult to reach. The chlorine liberated may also act as” vapor phase cleaner”. Since it is low foaming it rinses rapidly and prevents air pocket build up.
Also may be used for bakery liquid fermentation cleaning systems. It is also suitable for spray washing of egg shell and as a general purpose cleaner and sanitizer.
DIRECTIONS:
CIP AND PRESSURE CLEANING
Rinse equipment immediately after use, circulate cleaner at a concentration of 3-5 Ml per Litre of water or 1/2-1 oz per imperial gallon of water at a temperature of 50-70*C for 10 to 20 minutes. RINSE WITH POTABLE WATER. Sanitise if necessary and feasible.
ACID-ALKALI cleaning (HTST circulation cleaning)
Rinse equipment soon after use, circulate cleaner as recommended at about 75*C for about 20-40 minutes, rinse with warm water until the pH of water returns to normal (pH7.00 +0.5). Circulate at the rate of 10-16ml per litre of water or 2-21/2 ozs per imperial gallon of water at 70-80*C for about 1 hour. Rinse with cold water till the pH returns to normal. Sanitise if necessary.
BLF system cleaning (Bakery Liquid Fermentation System cleaning)
Rinse equipment soon after use, if possible manually clean tanks. Circulate cleaner at 10-16 ml per litre of water or 2-21/2 ozs per imperial gallon of water at a temperature of 75*C of about 30 minutes. Rinse with cold water till pH returns to normal. Use sanitiser to sanitise the system.
FOAM cleaning
Rinse thoroughly with potable water, prepare foaming solution by mixing 1 part of cleaner with 1 part of foaming agent. Mix 30-60 Ml of mixture with 1 litre of water or 5-10 ozs of mixture with water and apply through a foam gun. Allow about 10 minutes and rinse with potable water till pH returns to normal.
EGG Washing
Mix about 5-10 ml of cleaner with 1 litre of water or 1-2 ozs with one imperial gallon of water at 50*C wash eggs in the solution and change every 3 to 4 hours or as required by the inspector.
PRESSURE WASHING
As a general purpose cleaner and sanitise dilute 1 part of cleaner with 30 to 100 parts of warm water and spray wash the whole plant once a week to reduce the bacterial population. Rinse well and sanitise with sanitiser by preparing 200ppm solution apply and let air dry.