Cleaning service offers dairy cost benefits
Published: August 31, 2007
Source : Dairy Reporter
Tetra Pak says it latest "Product and Water Saving" scheme can help to better control water and product loss during Cleaning In Place (CIP) by measuring and amending individual aspects of the process.
As increasing raw material and production costs continue to ebb away at the dairy industry's margins, processors are under greater pressure to ensure their plants are both economically and environmentally sustainable.
It is this focus that Tetra Pak believes is well served by its latest service.
According to the company, the system adopts the patented OptiSave tool to measure losses related to a manufacturers output. This includes reviewing fresh water consumption, solution losses, and the times and temperatures of the cleaning processing.
The findings can then be used by a manufacturer to make changes to its operations in a bid to minimise or eliminate the financial and environmental impact of waste resulting from cleaning.
Jörgen Melin, technical sales and service director of Tetra Pak Dairy & Beverage Systems, said that just a few changes to a company's cleaning operations could bring significant improvements to the costs of a production plant.
"Even very small changes in cleaning parameters, switching times, cleaning programmes or in operator behaviour can generate significant cost savings," he stated. "In particular, reduction in cleaning times can lead to extended uptime and thereby increased production capacity."
A part of the service, these changes can be made be either Tetra Pak specialists or a manufacturer's own staff.
The company says the service would be well suited to a plant that has not continuously adjusted to new requirements for cleaning practices, or was looking to install a new hygiene system for its operations.
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