Low-pressure cleaning with boosted water
A cleaning system is a long-term investment. Choose a system that will function reliably for years to come
and avoid extra costs and untimely problems
When choosing a cleaning solution for your food or beverage processing facility, it is vital to take several aspects into consideration - not least hygiene, the environment and costs.
Low-pressure cleaning with boosted water has proved to be the most effecient and sustainable way of cleaning difficult surfaces compared to high-pressure cleaning.
The entire System Cleaners range of cleaning equipment apply low-pressure technology with boosted water.
- Higher rinse impact
- Lowest temperature drop
- More effective removal of residues
- Minimizing cross-contamination
Low-pressure cleaning with boosted water offers a range of benefits
Significant reduction in cleaning time
Reduced water and chemical consumption
Less wear on processing equipment and affected surfaces
Improved work environment
Low maintenance and service requirements
The perfect combination of the correct temperature and volume of water in interaction with chemicals means that our solutions are optimised for cleaning the surfaces in all types of food and beverage processing facilities contaminated with fat, bacteria, yeast, microbes, limescales and other deposits. This way all surfaces are not only visually clean, but also bacteriologically clean.
Increased water flow
Tests clearly show that almost twice as much water reaches the object/surface with low-pressure cleaning compared to high-pressure (84% more).
More water on the object/surface significantly reduces cleaning time and speeds up the removal of residues. The effect of the increased flow reduces the total consumption of water.
Water jet impact area
The impact area of the water jet is 39-62% larger with low-pressure cleaning compared to high-pressure (depending on the distance to the surface).
This makes it possible to clean a larger area in a shorter span of time.
Reduction in aerosol formation
There has been focus on aerosols in connection with cleaning as this forms tiny droplets spreading in the air and easily inhaled, with the risk of causing respiratory problems. Aerosols can also transfer contaminated particles to already cleaned surfaces.
With low-pressure cleaning, the droplets formed are larger and reach the surface faster thereby reducing the risk of dispersion in the air. Tests show that the reduction is at least 50%.
Do you want to know more?
Low-pressure cleaning with boosted water has a wide range of benefits compared to high-pressure cleaning, and not only those mentioned above.
If you would like to get additional information about what you can gain from applying this technology in your food or beverage production, you can sign up here and get access to download a detailed white paper on the subject.