Critical food safety depends on a sanitary process, yet pumps can be difficult to clean. Often the only choice is to Clean-out-of-Place, a chore that is hard on pump and worker alike. Even when Clean-in-Place can be used, the pump design has an outsized impact. Fortunately, there are design and maintenance strategies that can help.
In this webinar, you will learn more about:
- How clean-out requirements should be accounted for in process design
- A checklist of maintenance tips
- Regulatory requirements
- CIP vs COP operation
- CIP vs COP lobe pumps
- Pump Selection