In the food industry, the surfaces of the machines and systems must be cleaned regularly in order to meet the hygienic and functional requirements during production. Wet chemical foam and spray cleaning processes are usually used, but these can have serious disadvantages depending on the application. Aerosol formations e.g. can lead to cross-contamination with microorganisms. Water residues after cleaning can also lead to hygienic risks or hinder subsequent processes, since drying often cannot be guaranteed within short time. In this context, the adaptation of innovative approaches and technologies from industrial component cleaning (automotive) promises good potential to provide new impulses for cleaning in the food industry. The planned project therefore examines innovative cleaning processes with regard to their applicability in the food industry:
All of these processes have the advantage that they do not use chemical cleaning additives. The aim of the project is to examine the application potential of these special cleaning processes and to derive the R&D requirements for their widespread use in the food sector.