I could not find any official/semi-official classification schemes for classifying output of pressure cleaners in food industry use. Rather surprising if true.
I looked at a few (ca. 10) articles on food plant, portable units. The data is predictably scattered. Around 70% of specs mentioned fell into these approximate ranges –
(1) Low Pressure units - maximum delivery pressure not exceeding 15-25 bar
(2) High Pressure units - delivery pressures of 30-50 bar up. (“Up” was a maximum of 200bar but commercial units can go higher of course).
The above are subject to revision if any more details forthcoming.
Tesco may be more conservative than the above of course. Interesting to know.
As noted earlier, 100bar is likely to be designated “high” although, personally, I would not put 30bar in the same grouping from a performance POV. As previous post the individual choice is likely determined by the specific objective/difficulty.
As far as aerosols are concerned, this is a recurring warning in almost all the articles but there seems little recent data available other than perhaps in the non-public domain.
FYI I have attached one example of high/medium/low suggested pressures to illustrate rather than typify. Plus another relating to micro. cleaning efficiency vs pressure which has a side-mention to aerosols.
Effective_Cleaning_and_Sanitizing_Procedures, JIFSAN.pdf 1.49MB
effectiveness cleaning techniques to remove biofilms.pdf 295.52KB
PS - note that, as given, the data in my Post 8 fails (2) but could comply with (1).