Bottling Line Cleaning Protocol


 
Destainex-LF was specifically formulated for the wine industry to clean wine related soil and neutralize microbial contaminants. This formulation removes protein and color stains via an oxidation process, and this non-hazardous fully ‘built’ cleaner rinses freely from equipment with a single pass rinse. Destainex-LF is compatible with all bottling line equipment materials; it’s non-corrosive, non-tainting to wine and is fully biodegradable.          
Destainex-LF is a complex cleaner that contains active ingredients as well as chelation agents and surfactants. There are no phosphates, halogens, silicates or fillers.      

Bottling lines and associated equipment should be cleaned and sanitized at shut-down, and again at start-up if an ample amount of time has passed. This is classed as internal cleaning. An external cleaning should be conducted at start-up, shut down, and at various time in-between (e.g. scheduled breaks, production downtimes).

Preparation of cleaning solution

  1. Assemble and inspect all of the equipment required for the hygiene process.
  2. Prepare the required volume of potable water in a clean container. The recommended water temperature for Destainex-LF is 104-140°F.
  3.  Weigh out the Destainex-LF.                                                                                                                       a. For light soil, weigh out 19g per gallon of cleaning
                       water.
                  b. For medium soil, weigh out 38g per gallon of
                       cleaning water.
                  c. For heavy soil, weigh out 57g per gallon of cleaning    
                      water.
  4. Slowly add the Destainex-LF to the water, mix until solution clarifies (it will be milky initially, once clarified it is suitable for use). Adding the water to Destainex-LF (instead of adding the product to the water), will result in high foaming and is not recommended. Pumping prior to the integration of Destainex-LF into solution (noted by visual change of milky to clear) will also result in high foaming.

External filler cleaning

  1.  Prepare a solution of Destainex-LF as described above. Using a soft (lint-free) cloth or non-scratch scourer, clean all external parts of the filler, starting at the top and working down over the valves, over the pedestals and finishing on the base of the filler. Rinse using high quality, low mineral water from top to bottom, completing four rounds of the filler bowl.

Cleaning (internal) the bottling line and associated lines

  1.  Conduct a single pass with warm, potable water (104-140°F) through the system to dissolve any residual soils. This water should then be drained from the system.
  2.  Apply dummy bottles/heads to each filler valve if needed. For Automated filler CIP systems such as MBF fillers, this step may be ignored.
  3. Remove any filter membranes, or apply by-pass valve during the cleaning cycle.
  4.  Circulate the prepared solution of Destainex-LF for a minimum of 15 minutes. Drain solution from the system.
  5.  Conduct a single pass rinse with water, which should be high-quality, demineralized, 0.2micron filtered water. This will remove the cleaning solution and any captured soils from the system.
  6.  Continue rinsing until the pH of the water at the outlet has reached neutrality (for your water source).
  7. A neutralizing citric acid rinse is not necessary when using Destainex-LF.
  8. Be sure to follow the equipment manufacturer’s instructions completely to ensure all product and ventilation avenues have been reached by the cleaning solution.

Sanitation of bottling line with hot water

  1.  Once the line and associated equipment has been cleaned and any residual cleaner has been removed, circulate the whole line (including filtration circuit) with high-quality, demineralized, filtered hot water (180°F as determined at the outlet/return line) for a minimum of 20 minutes.
  2. Drain system.
  3. Allow the line to come to wine temperature, or cool by running filtered water through the system.

Test for acceptance

  1. Using appropriate swabs (saline, protein or bioluminescence), swab the area for presence of contaminants using pre-determined acceptance levels.

Start-up

  1. Remove dummy bottles (if filler requires them) and conduct any changes needed before introducing wine to the line.  Remember to check filter integrity.



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