is the maximum length of a discharge hose I can use on my Wall
Mount Spray System (EQFSWMSS)?
We recommend a maximum
hose length of 50' when using 5/8" hose. We recommend a maximum
hose length of 100' when using 1" hose. Small diameter hose will
cause chemical draw problems. Use the largest diameter hose available.
When using quat paper to test my sanitizer solution, I keep getting
readings around 300 PPM instead of the required 200 PPM. Is there a
reason for this?
Three things can be happening
here. First, your dilution control equipment may have applied too much
concentrate, thus the high readings. Secondly, old quat test paper isn't
very accurate and can sometimes read 75 to 100 PPM high. Third, water
temperature should be maintained between 70°F and 80°F
as higher temperature will give false readings. For best results, a
quat titration kit should be used. These kits are accurate within 10
PPM. They are available from LaMotte Labs (800) 344-3100 or www.lamotte.com
under part number 3034-DR.
What water temperature is best for sanitizing with
Quat Rinse (#2331)?
Whenever possible, use warm
for best results. The 1999 Food Code (4-501.114, section C) states a
minimum temperature of 75°F
must be maintained.
I know bleach is very effective at killing most
bacteria and viruses. What are the drawbacks of using bleach versus
Quat Rinse (#2331) as a sanitizer?
- this goes for human skin and metals. Contact time with metals should
be minimized - long-term use will lead to premature wear of equipment
- bleach doesn't stay effective in diluted form as long as quats do
since it's volatile and evaporates easily. Therefore, employees need
to change sanitizer solution more often than they would need to with
Stability - bleach has a half-life (time it takes for 5.25%
bleach solution to end up at 2.63% active) of about six months, assuming
it is stored under ideal conditions (dark room, 70 degrees Fahrenheit,
unopened bottle). Once opened, its shelf life/half-life drops dramatically.
If proper inventory control and stock rotation isn't administered,
the product may not be efficacious at the recommended dilution rate.
Soil Tolerance - bleach is quickly inactivated by organic
soils. If the wash and rinse stages during cleaning leave large amounts
of soil residue, it will greatly reduce the sanitizing capacity of
Hard Water Tolerance - water used to dilute bleach should
be soft. If not, the metal ions in water will slowly inactivate the
bleach the same way organic soil does.
- bleach should NOT come in contact with other chemicals. Deadly gases
can form when it is mixed with amine/ammonia-containing compounds
Odor - some people are sensitive to chlorine, others think
of cleanliness when they smell bleach.
I've got hard water scale deposits on all of my
food service equipment. Is there anything I can do about this?
A short-term solution to this
problem is to descale your equipment with D-Limer
(#294). However, this does not eliminate the problem long-term since
scale will reappear as you clean. Softening your water is the only real
solution to this problem.
I've been thinking about installing a pressure washer in my Meat Department.
Is this a good idea?
Pressure washers have their
place in the cleaning world but meat departments aren't one of them.
Foaming down equipment with a degreaser and scrubbing with a nylon bristle
brush works very well. It cleans the best and reduces bacterial contamination.
In addition, pressure washers are often misused. When directed into
drains, dangerous bacteria can actually be spread through the air.
To save labor after I've foamed and scrubbed my
equipment and tabletops in the Meat Department, I skip the rinse process
and just sanitize. Is this a good idea?
Definitely not. Rinsing is
critical since it flushes away both detergent and soil residue. In addition,
sanitizers work much better when they are applied to a residue-free
I've got tremendous carbon and grease buildup in
my oven. What is the best way to use Oven & Grill Cleaner?
For best results, warm your
oven to 140°F (60°C) before applying Oven
& Grill Cleaner (#2806). Let it stand for five minutes, then
wipe soil away with a clean cloth.
I would like to test various food contact surfaces
for cleanliness. Are there test kits available that do this?
Yes. There are numerous kits
available and new ones come to the market on a regular basis. We have
experience with two styles that are each described below.
first one is from Neogen Corporation and is called,
Pro-Tect. This simple, inexpensive swab test
verifies cleanliness in food service and food-processing environments.
The test is a useful measuring tool to indicate when re-cleaning is
necessary. It also serves as a training tool for demonstrating proper
The self-contained test tube with swab is easy to use. First, make
sure test surfaces are visually clean. Then, swab surface - return
swab to the tube - shake - and wait 10 minutes. After 10 minutes,
a color indicator will tell you whether the surface is clean, dirty,
very dirty or filthy.
Kits are available in 50 or 100 packs and range in price from approximately
$3.00 to $2.50 per swab depending on volume. Neogen Corporation can
be reached at: 800.234.5333 or at www.neogen.com.
second style is called ATP bioluminescence. This
method is more costly than Pro-Tect but has the advantage of producing
more refined results. It works by detecting food residues.
Food residues are common media for bacterial growth and contamination.
They can easily be detected by measuring adenosine triphosphate (ATP).
ATP is a molecule found in all plant, animal and microbial cells.
It is a highly stable compound that persists long after a cell has
died - making it the perfect substance to validate cleanliness. Unclean
food contact surfaces will have recoverable amounts of ATP.
ATP is measured by bioluminescence. Bioluminescence occurs when ATP
is combined with luciferase, an enzyme derived from fireflies. This
results in light output that is measured by a luminometer (hand held
device). The amount to light output corresponds to the amount of ATP
(food residue). Test results are given in a matter of minutes through
Some of the companies that sell ATP kits include:
Celsis International plc - www.celsis.com.
Charm Sciences - www.charm.com.
IDEXX Laboratories, Inc. - www.idexx.com.
I understand that the USDA no longer approves cleaning products for
use in food processing establishments. Are any of Essential's products
Yes. They are listed below
by name and category: