Good morning all.
I am currently working on the design phase of a new processing facility that will manufacture high care ready to eat fresh produce.
There will be a number of tray washers on site that will be used for the cleaning of plastic food contact trays. I have worked at a number of sites in the past that have used tray washers, and micro result consistency post-wash has been mixed.
I am looking for maximum consistency from the terminal disinfection step and have the luxury of still being able to spec units with either a chemical or hot water terminal disinfection step.
Setting aside the purchasing and operational costs of these two systems, (and assuming an effective prior pre-rinse/detergent/rinse cycle prior to), what would you consider to be optimal in the achievement of consistency in disinfection? My bias at the moment is telling me that whilst both should theoretically be able to produce analogous results, hot water would be the "safer" way to go?
Edited by Rolling Tractor, 23 December 2022 - 08:40 AM.