Clean profiles and belts

Typical cleanup process

Successful cleaning depends on four factors and the process is described in the professional context under the name "Sinnerscher Kreis":

  • Chemical energy (detergent) 
  • Mechanical energy (process or cleaning method) 
  • Time (contact detergent or disinfectant time)
  • Temperature (depending on the pollution between cold and 60 °, in special cases, surfaces in contact with food can be washed with lukewarm water, but this is not a rule) 

Cleaning the contact surface in contact with the product in the food industry includes the following steps:

  1. Pre-cleaning (frequently removes the original impurities manually) 
  2. Pre-washing (loose and clogged dirt if necessary) 
  3. Cleaning (use and effect of detergent) 
  4. Washing 
  5. Check the cleaning result 
  6. Disinfection 
  7. Fine washing

Cleaner and interaction with PU belt

Colonne 1
Detergent group Application Compatible with conveyor belts and PU profiles
Neutral Suitable for a variety of applications, with good fat and protein release characteristics resistant
Alkaline Suitable for removing carbohydrate, fat and protein deposits resistant
Acidic Remove inorganic components such as salt, calcium and lime resistant
Chlorinated Eliminates stubborn organic residues, such as proteins, carbohydrates and bleaches not recommanded

The test results are determined under laboratory conditions and therefore only indicate chemical resistance.

Colonne 2

In the food industry, four main types of detergents are used: neutral, alkaline, acidic and chlorinated.

Food manufacturers are responsible for choosing the best cleaning methods and detergents.

We are happy to advise you on the selection of conveyor belts and any questions suitable for your production process.