Manage Condensation

Challenges of hot water hygiene

The mixture of water and heat required in traditional multi-step cleaning processes is not only costly but can create cross contamination issues. Condensation is created when using high volumes of 70°C water for cleaning and rinsing.

Moisture dripping down from walls and ceilings can negatively affect product quality, but if the condensation contains cleaning chemicals, bacteria and other microorganisms, products become tainted and unsafe as a result. Chilling, heating and then re-chilling the environment means the food is also subjected to fluctuating temperatures, which is high risk. Consumers may become ill.

Hot water hygiene creates a range of challenges:

  • Maintaining operational quality standards to comply with the FSA regulations
  • Zero tolerance around condensation in abattoirs / fresh meat processing can lead to closure or loss of export licences
  • Poor visibility makes it hard for cleaning operatives to be consistently effective
  • Hot water may melt fats, resulting in drain blockages which become a breeding ground for microbes such as Listeria
  • Moisture can cause mould to grow in hard to reach places
  • In food processing plants, produce often needs to be kept chilled, so lots of energy is used to re-chill equipment and the environment

Adverse impact on your business

Uncontrolled condensation causes:

  • closure or loss of export licences
  • increased product contamination risk
  • costly recalls
  • loss of business revenues and customers due to lack of best practice
  • high energy and water costs
reduce.