The cleaning is achieved by the combination of 4 factors, temperature, water, pressure, and chemicals. The different machines integrate these factors in many ways. There are six generic types of cleaning equipment:
- Cold Pressure Washers, basically these machines just house a motor and pump to put the available water supply under pressure. They clan by the cutting effect of this water on the surface. However, they cannot degrease or kill bacteria without the massive chemical assistance.
- Heated Pressure Washers, these machines are much bulky than the first one they add the advantage of temperature to the cleaning process. They take the available water and put it under pressure, while at the same time heating it to temperatures as high as 200° F. They still need chemicals to degrease.
- Traditional Steam Cleaners, Steam cleaner clean and sanitize by using extreme heat to break down the viscosity of grease without chemicals assistance due to their temperature range they can also sanitize without chemicals. Steam cleaners do not need as much water flow as the machines already mentioned because water at steam temperature has greater cleaning impact. Steam cleaners, almost without exception operates at only 100 PSI. Their pressure is low for two reasons. First, steam cleaners are primarily used to degrease and sanitize machinery and are not used for cleaning large square footage areas. Secondly, steam under high pressure requires reliable safety components to turn the machine off in case of misuse or malfunction.
- Vapor Steam Cleaners are very good on extremely small cleaning tasks like getting a pot off a carpet or cleaning a baking pan in conjunction with a wire brush. They are used most effectively where a true volume of water is unwanted such as cleaning a display case in a supermarket. Therefore, these machines are not capable of cleaning big areas such as Food Processing Industries.
- Clean in Place Systems will be found in Food Processing Plants, not in Food Service. They are piped systems that come off a boiler and are put under pressure. These systems usually will heat water to 160-190˚ F, although some systems achieve higher temperatures. They have multiple outlets throughout the plant where high – pressure hoses are plugged into the piped. The hot water sometimes is hooked directly into production machinery to automatically clean when the production line is down. These systems are normally used with chemicals, foamers, and sanitizers because of their limited temperature range.
- Pressurized Steam Claners, Sanitech Mark Series Models. The Sanitech steam/pressure cleaners were developed specifically for the sanitation needs of the Food Industries. Sanitech machines combine the best aspects of pressure washers and steam cleaners without many of their individual liabilities. The Mark Series models operate at any temperatures up to 330˚ F. This gives them an extra 100˚ F of sanitizing power over most cleaning equipment on the market. This temperature capability allows the operator to both kill bacteria, as well as, remove grease/oil without chemicals. The water is located in the Sanitech under pressure and at the same time the water is heated under a temperature of 300˚ F. This is the beginning of the wet steam production. The gushed of wet steam emitted by the Sanitech remove the oil and grease with the combination of temperature and pressure. While the high temperature kills bacterias, the surface and gets cleaner and sanitize. This is obtained in a single step.
Sanitech Mark Series does not need chemicals for sanitize. Surfaces cleaned with Sanitech will show a cero bacteria count and this is easy to verify though a simple swab test before and after the surface was cleaned with Sanitech. Thanks to the high temperature the bacterias, viruses, and fungus die. At the same time the oil and grease are removed by the pressure of the wet steam. A single step cleans and sanitizes without the necessity of chemicals, this allows a big saving in money and prevents the product from being contaminated whit the chemical agents. The residue water does not have to be chemically treated.
All the Sanitech machines use Propane Gas or Natural Gas as fuel instead diesel or kerosene, which makes of our units convenient for usage in Food Processing Plants’ indoors. Our machines are totally green. Another great advantage of Sanitech is its portability that allows a single operator to reach difficult areas. Sanitech makes the task of cleaning and sanitizing a economic task, reducing the water, time, and chemicals. Sanitech Mark Series cleans and sanitizes in a single step reducing costs.