4 replies to this topic

[aenz]

I'm looking for information on cleaning up an old enrober unit.  This unit is probably 50 or so years old, so none of the fancy knobs and switches of the new ones. All the components on the inside of the enrober are not removable. The top of the unit lifts up, as does the chain part, but they do not come out of the unit. We currently run yogurt and chocolate covered pretzels with the unit, but are looking to maybe bring in a peanut wafer for a large client on their request. The faciltty used to use peanuts for clusters, so the protocol are already in place for dealing with the allergen in the general facility. My main concern is getting the peanut proteins out of the enrobing unit. The bottomer and all other portions of the machine either lift out for easy cleaning or they are easily wiped down. 

 

Typically when we clean the enrober we lift everything up, and hose it down with hot water. We recently had a department of Agg visit in which she pointed out that unless our water is 180 degrees ( which it's probably not if we're being honest) we're not properly cleaning/sanitizing that piece of equipment. With the introduction of peanuts we would absolutely have to introduce a detergent and a sanitizer, just not sure what the best option is and how best to go about it. I've seen most places say that dawn dish soap is the best option for removing allergens, but i'm not sure I want to deal with trying to get the bubbles and soap residue out of the machine. It already takes about 3 hours to break the whole thing down. The other things i've looked at either arn't meant for removing allergens or arn't food safe. 

 

Would love some help on this. 

 

 

Thanks! 

[Scampi]

I would not use that piece of equipment in this situation.  And as an FYI to all, household products of any kind ARE NOT suitable for manufacturing

 

If you MUST use this equipment, what material is it made of?   What condition is the hopper in?

[kfromNE]

How do you clean the other equipment in your building. You must have cleaning chemicals. 

Talk to your chemical rep - they can help you. 

 

If you are cleaning with only heat - you must take a temperature of the water. 

[matthewcc]

If it cannot be taken apart fully, then I would have it as dedicated equipment for peanut-containing product only, and I would never use it for any product not labeled as containing peanuts.  In that case, I would purchase a newer one for non-peanut use (ideally with a dedicated room, etc., though walls are easier to clean than equipment, and introduce less risk).

[GMO]

Wow.

 

No, there is no way I'd be using a 50 year old enrober at all.

 

There is zero chance I'd be putting peanut containing products through an enrobing machine where products not containing peanuts are processed on there (trust me, people ignore "may contains" warnings as they're everywhere).  This equipment does not seem like it's cleanable to the right level but I'd question even if modern enrobers would be.

 

BUT there is another risk.  The risk of Salmonellae in chocolate is huge (see Cadbury's in the UK).  There is no safe level of it in chocolate and the matrix protects the pathogen meaning the typical infective doses are no longer valid.  You detect it, you should not be selling it and as chocolate is widely eaten by children the implications could be dire.  Your washing method will almost certainly introduce the risk of contamination of Salmonellae for your existing products.  If you're worried about getting peanut proteins out, I'd be even more worried you're already introducing water to chocolate which is then causing ideal growth conditions.

 

A question, do you test your products for Salmonellae?  Have you ever had any positive results?

Edited by GMO, 29 January 2025 - 09:58 AM.