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Procedures for Proper Cleaning and Sanitizing of Equipment

There are many important factors to consider when cleaning and sanitizing equipment used in the manufacture of frozen desserts. One of the most important is the removal of milkstone build-up in and around all the surfaces of your batch freezer and soft serve machines.

MILKFAT AND BUTTERFAT

As components of ice cream/frozen custard mix, these soils will accumulate on the interior surfaces of the machine and its parts. Fats are difficult to remove and help attribute to milkstone build-up.

MILKSTONE

This is a white/gray film that forms on equipment and utensils that come in contact with dairy products. These films will accumulate slowly on surfaces because of ineffective cleaning, use of hard water, or both. Milkstone is usually a porous deposit, which will harbor microbial contaminants and eventually defy sanitizing efforts.

Once milkstone has formed, it is very difficult to remove. Without using the correct product and procedure, it is nearly impossible to remove a thick layer of milkstone. (NOTE: general-purpose cleaners DO NOT remove milkstone.) This can lead to high bacteria counts and a food safety dilemma.

IT IS BEST TO CONTROL MILKSTONE ON A DAILY BASIS BEFORE IT CAN BECOME A SIGNIFICANT FOOD SAFETY PROBLEM.

In addition to food safety, milkstone can cause premature wear to machine parts which can add to costs for replacement parts or possibly more expensive repairs if worn machine parts are not replaced once they have become excessively worn.

Important Differences
Between Cleaning and Sanitizing CLEANING vs. SANITIZING

It is important to distinguish the difference between cleaning and sanitizing. Although these terms may sound synonymous, they are not. BOTH are required for adequate food safety and proper machine maintenance.

CLEANING

  • Is the removal of soil materials from a surface
  • Is a prerequisite for effective sanitizing

NOTE:

An UNCLEAN surface will harbor bacteria that can defy sanitizing efforts. Bacteria can develop and resist sanitizing efforts within a layer of soil material (milkstone). Thorough cleaning procedures that involve milkstone removal are critical for operators of frozen dessert machines.

SANITIZING

  • Kills bacteria
  • Can be effective on clean surfaces only
  • DOES NOT clean or remove milkstone

NOTE:

Using a SANITIZER on an unclean surface will not guarantee a clean and safe frozen dessert machine.