Afikim Afi-lite Plus, User Manual

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February 27, 2003 Afi-lite User Manual
21
Cleaning Cycle
There are various cleaning systems and procedures in use in milking parlors.
Nevertheless, the following rules must be followed for all the procedures and
detergents in use.
Detergent Wash
1. Initial cleaning in an open circuit, to rinse out residual milk: Use luke-warm
water that is emptied in the drain, until the water becomes clear.
The temperature of this rinsing water should be roughly body temperature:
•
If the water is too cold, milk fats will solidify onto surfaces, and
will be more difficult to remove.
•
If the water is too hot, milk fats may be “baked” onto the surfaces.
2. Circulate the water in a closed circuit (CIP) with detergent.
Use a basic detergent additive (pH=13) and hot water:
•
Entry water: 70°C [158°F], or hotter,
•
Returning water: 55°C [131°F], or hotter.
a. Start circulating with hot water, and empty the water in the drain for a
short time until the system is warmed up.
b. Bring the milk line to a circulating position, add the soap and circulate for
10 – 12 minutes.
c. Drain the cleaning fluid.
3. Rinsing: open circuit.
Use cold water. Empty the water in the drain until the water becomes clear.
Warnings
: Follow all of the manufacturers’ recommendations, including:
concentrations, temperatures, and cleaning-cycle times. Excessive use
of chemicals may damage the milk meters.
Leaving the detergent inside the milk meter may damage its
components.