Today’s Equipment:Challenges in the

Process

Presented by Terry Lensmire

Why are tear down inspections important for Equipment

• Three Base Reasons:1. Is it really clean?2. Does it need repair?3. Does it need to be replaced?

HTST’s

1. Gasket Condition:• Leaching• Cracked• Compressed

2. Cleanliness• Product residue around gaskets• Mineral deposits

Gaskets Condition Examples

Pumps

• Impellers rubbing• Carbon seal worn• Product residue behind carbon seal• Residue under acorn nuts on some

pumps• Worn shafts

Pumps

Carbon Seals

Valve Stems

• Rubber seats• Cracks• Bubbles

• Teflon Seats• Worn• Missing pieces

Forms

• Plastic forms hard to clean• Small drainage holes• Small radius or no radius

CIP systems

• Tanks need periodic drainage and cleaning

• Fat/Protein ring around top of tank at water line

Draining Equipment

• Belts• Belt condition

• Torn• Worn• Blinded• Effectiveness of CIP• Metal wear on dicer

• Tables/EFV’s• Whey drain troughs – CIP or no CIP• Removable drain screens get bent from handling

Vats

• Protein buildup• Higher solids a potential problem• Cracks at apex or valve outlets

Cookers

• Teflon bushings on shafts top and bottom

• Product burn on in heat exchangers

Sampling Equipment

Shred Line Auto Cutter

• 2nd cut push plate holds standing water. It needs to hand dried to prevent contamination to the product.

• Stainless Push Blocks are bolted onto the flat piece of stainless. These need to be unbolted every time we clean due to build up and it be a good harborage spot for bacteria growth.(A)

• Nylon slides (or they could be stainless) – is a trouble spot to clean because you need bend over and clean a spot where you do not see the cheese build up. This spot does come into unpackaged cheese during production.(B)

Slice Line Shafts

• 3 shafts that contain small blue rollers that hold the spaghetti straps in place. These need to be removed and cleaned with a brush inside to remove any build up. After cleaning they need to be completely dried multiple times to eliminate any condensation from forming. If any water is left the water + cheese and friction causes cheese grease and/or the rollers can cease up. Rollers ceasing up can cause slices to hang up and not be spaced correctly going into the Hayssen wrapper.

Questions?