Cleaning

Sanitation Requirements

 

Cleaning is the second most important action in a commercial kitchen. Every year, sanitation requirements become more stringent, prevention of allergen contamination becomes more important, and recalls become more costly. Unfortunately, this leads to longer cleaning times, or more expensive chemicals, or worst of all - violations.

To make a fully cleanable system, we need to understand what makes food equipment dirty. The answer is heat and time. Heat denatures proteins and causes complex reactions with various food components. The result is the formation of scale, beer or milk stone, or burn-on, among other things.

Jacketed kettles are among the worst to clean, because their shape leads to low cleaning solution velocities. This means you have to clean these by adding more chemicals or more time. Heat exchangers have a large surface area, so they trap food particles and deposits. The longer you cook, the more the burn-on grows, the more challenging it is to control temperature, cycle time expands, and your cleaning time is multiplied.

The secret of the SilverLine system is that it uses steam to cook the food from the inside out. There is no large hot surface and the design is a completely piped system. Burn-on is all but eliminated and CIP velocities are high enough to effectively clean any biofilms that form.

Additionally, no other system on the market goes the extra mile to actively clean the steam supply line. The SilverLine contains a steam CIP bypass line to actively clean the steam manifold, check valves, and the internals of the steam cooker. Now you can switch between allergen and non-allergen foods with peace of mind.