We are a spice re-packager, no milling/blending/drying of any sort. Just taking already processed herbs/blends and putting them into smaller bottles. Our current cleaning procedure for our auger filling rooms consists of attaching an explosion proof vacuum to the fill head of the auger filler and using compressed air in the hopper room above to blow all excess particulate into the vacuum. I dont feel that this is doing as good of a job as it should be doing, and trying to come up with a better solution that does not involve a wet clean.
I know salt can be an effective cleaning agent in removing buildup from from different surfaces, i am wondering what your thoughts are on using salt to pour down our hoppers, in hopes that it will do a better job of loosening up particulate. Is this a known strategy in the food manufacturing world?