Happy medium
What is the best rinsing
pressure for cleaning in
the food industry?
Many cleaning teams in the food
sector have their own opinions
on just how high the rinsing pres-sure
should be. Nita Hygiene, the Wilns-dorf-
based manufacturer of hygiene
equipment for the food industry, has de-fined
three pressure zones:
■ Low pressure/tap water pressure:
up to 10 bar
■ Medium pressure: 10 to 50 bar
■ High pressure: 50+ bar
“High-pressure cleaning requires the
use of dangerous aerosols and is ineffi-cient.
Using a lower-pressure alternative
also isn’t really viable. Medium pressure
allows cleaning to be carried out in a
shorter time and savings are attainable
Foto: Nita Hygiene
in many areas. Medium pressure reduces
risk to the food products and saves ener-gy,
water, sewage, work and, above all,
money. A correctly-used medium-pres-sure
jet will maintain its effect over a long
distance,” argues Barry Fulcher, CEO of
Nita Hygiene, speaking in favour of the
‘happy medium’.
High pressure ineffective
High-pressure cleaning is only effective
in a small area - medium-pressure sys-tems
are capable of cleaning larger sur-faces.
Studies show that high-pressure
cleaning loses up to 63% of its efficiency
over a long distance when compared to
the medium-pressure alternative. This
means, for example, that cleaning an
entire production area takes considerably
longer when high-pressure systems are
used.
The further away from the soiled area the
user is when spraying a high-pressure jet
of water, the less effective the jet is. Using
a medium-pressure jet means it remains
2
Hygiene/Spüldruck
Hygiene/Rinsing pressure
„Ein richtig gesteuerter Mittel-druck-
Strahl wird seine Wirkung
über eine größere Entfernung
aufrechterhalten.“
“A correctly-used medium-
pressure jet will maintain its
effect over a long distance.”
Barry Fulcher, Geschäftsführer/CEO
von/of Nita Hygiene