Cooling Water Treatment Food Grade?
Started by John102, Apr 08 2011 04:08 PM
Has anyone successfully used food grade chemicals to treat cooling tower water. If not what controls have you put in place such as maintenance training, increase PM frequency, pressure differentials, etc.
Cooling CCP Data Gaps Due to Logger Errors – Is Historical Data Acceptable?
Cooling and Chilling of product
Cooling guidelines for Acid Foods
Frozen meals - cooling requirements
Water Concentration recommended for a cooling bath using Sodium hypochlorite 12.5%
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Dear John,
Welcome to the forum !
I think there is an older thread on this topic on the forum. May be worth your doing a little searching.
Rgds / Charles.C
Welcome to the forum !
I think there is an older thread on this topic on the forum. May be worth your doing a little searching.
Rgds / Charles.C
Hi. Since you are located in the US, ZEP has a product called Peroxy Serve that works well for cooling water/direct container contact. I have attached their specification sheet for your information. Thank you.
Attached Files
Dear Ted,
I suspect the poster was looking for chemicals to treat the cooling water itself (eg biocides perhaps??) rather than the product/environment but I might be wrong.
I presume the same type of "guarantee" would be required as mentioned in yr attachment. The same kind of problem arises with lubricants, wall paints etc etc.
Thks anyway
Rgds / Charles.C
I suspect the poster was looking for chemicals to treat the cooling water itself (eg biocides perhaps??) rather than the product/environment but I might be wrong.
I presume the same type of "guarantee" would be required as mentioned in yr attachment. The same kind of problem arises with lubricants, wall paints etc etc.
Thks anyway
Rgds / Charles.C
Cooling CCP Data Gaps Due to Logger Errors – Is Historical Data Acceptable?
Cooling and Chilling of product
Cooling guidelines for Acid Foods
Frozen meals - cooling requirements
Water Concentration recommended for a cooling bath using Sodium hypochlorite 12.5%
For temperature cooling does the time limit of 2-hour start when the temperature is at 135 °F for the sauce?
Sauce cooling
Product cooling (RTE) in an ingredient storage area
Allergen segregation during cooling ?
Product not reaching the cooling temperature as per the FDA guidance