Pumps and valves move raw and pasteurized dairy products throughout a processing plant. As part of Dairy Foods’ focus on food safety this month, we asked equipment suppliers to share best practices in cleaning pumps and valves. Here is what they had to say.
It is important that valves be designed in such a way that they are fully cleanable during cleaning-in-place (CIP), said President Dave Medlar of GEA Tuchenhagen, Portland, Maine. Generally, this means that valves should be designed with no deadlegs, pockets, sumps or domes which result in hard-to-clean areas within the valve.