PETpla.net Insider 03 / 2018

BOTTLING / FILLING 23 PET planet Insider Vol. 19 tion plant must be cleaned effectively. But, as every flavour manufacturer knows, that is not the whole story. Flavours and aromas can linger in equipment even after they have been cleaned to the most scrupu- lous hygiene standards. Any residue of the previous flavour can easily taint the next product, destroying the all-important consistency. To pre- vent this, GEA has done much more than provide an efficient rotating-ball cleaning system. Getting the design right With the overall con- cept, GEA has eliminated sharp edges or dead zones in the machines, pipework and valve sys- tems, which even the smallest quantity of prod- uct could become trapped. Special materials have been carefully chosen to provide smooth internal surfaces to which product cannot adhere. The size of cleaning fluid tanks has been calculated to ensure that they hold precisely the right volume of medium to clean the whole system efficiently in less than four hours. Even gasket materi- als have been chosen to ensure that they do not harbour traces of product. These elements combine to ensure the efficiency of the Cleaning In Place (CIP) system making it efficient and enabling fast product changeover, reduced downtime, mini- mal waste and low use of water and detergents. Sequenced production There is also another key factor in maintain- ing repeatability. When producing multiple prod- ucts on the same line it is critical that products are processed in the correct sequence to help prevent any tainting from one to the next. Purer flavours such as melon or straw- www.npeguestpass.org/588580 Visit us at Booth S15089 Free Ticket at: berry, instantly recognised by con- sumers and often consumed on their own, take precedence. Stronger fla- vours such as orange, garlic, chilli, curry, etc., that are usually mixed with dishes, come later. The control system on the GEA line is capable of not only managing the recipe for each product, but sequencing the production for maximum efficiency ensuring that after each opera- tion the line is cleaned sufficiently. Deep cleaning can be performed at the end of the sequence before the program begins again. This also helps to minimise the use of chemi- cals and water and reduces plant downtime. www.gea.com