Newly to the world of chocolate. I am a QA Manager at a Chocolate & Confectionary Facility. I have a question about chocolate and sanitation. My background is been years and years of sanitation management in all walks of life when it comes to food. Slaughter houses to bakeries and so on. Now when I look at how they clean, Dry clean and what they cannot really get to; to clean. Inside of me wants to grab a hot water hose fill up a tank, pump it through in a closed circuit clean and that would solve getting those pipes cleaned and other equipment. Now the reason for the multiple cleans is the different colors of chocolate used. 2 dedicated tanks for colors.At this time they manual clean / wipe down; wipe out.
I understand the effects water would have on chocolate but in all realty there has to be a better way cleaning up after chocolate. I would appreciate any feed back... Thank you.
Side Note: Tanks are 8-9 ft. high / deep. The piping is water jacketed / heavily bolted. Not an easy has a regular tube pipe with a simple clamp to remove and clean out or soak..