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Wash moulds and parts in bulk

Washing the parts in an agitated tank (COP) ensures long contact time and controlled temperature.

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A tank to wash all the cheesemaking equipment.

Agitated washing tank or COP tank (Cleaning Out of Place) is perfect for washing by soaking both moulds and other cheese equipment. It reduces the time and human resources required for manual cleaning.

A water recirculation system ensures the agitation and heating of the tank.

It is a compact solution for reliable and efficient cleaning. It is perfect for small and medium-sized cheese mills.

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Washing in bulk

Steps to wash with a COP tank:

Preparation

Heating system heats the water to the desired temperature. The operator manually doses the chemical.

Preliminary rinsing

Cheesemaker must rinse equipment with water to remove large residues before immersion

Washing

Equipment is either placed directly in the tank or in a basket that will be immersed into the tank with a hoist. Powerful jets ensure the mechanical action to eliminate all residues.

Rinsing

At the end of the contact time required for proper cleaning, equipment is removed from the tank and rinsed with fresh water to remove any traces of detergent.