Main gantée ouvrant une vanne en inox pendant un nettoyage en place
  • cleaning results that varied from one campaign to the next;
  • hard-to-reach areas, including dead legs;
  • poorly controlled use of water, detergent and time.
  • temperature, mechanical action, chemistry and time defined for each piece of equipment;
  • parameters compensated where mechanical action is limited (dead legs);
  • equipment geometry and surface finish taken into account;
  • effectiveness checked before procedures were finalised.
  • clear, reproducible cleaning procedures;
  • risk areas identified and addressed;
  • less water, detergent and time used for the same level of cleanliness;
  • a solid basis for cleaning validation.
Handshake between professionals