I have worked as an engineer on automated CIP (Clean In Place) systems for various beverage/fruit juice producers (including wine and beer). The standard cleaning procedures in the food/beverage industry are to flush the lines and equipment with water, followed by a 10 min chlorine flush, followed by a final water rinse. At the end of a run of product, or if the equipmet is not to be used for some time, or after the equipment/lines have been in service for an extended period of time, the procedure is; water flush, chlorine flush, water flush, caustic (lye) flush, and final water rinse. No one to my knowledge uses vinegar or similar methods for the purpose of disinfecting.
Frank |
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