Food Production Chemical Use with Roy Zahn - a podcast by Andy Moreno
from 2013-05-17T00:30
Food Production Chemical Use with Roy Zahn, Chief Technological Officer, High Sierra Chemicals
He was a Territory Manager, Ecolab Inc. His speciality included service to Hospitality & Healthcare clients. He studied at USC in Los Angeles, CA.
Agenda:
Price of Chemicals
Understand the yield
Less expensive products require more product
Yield is higher with more expensive
Not to be aggressive to seals and equipment
Caustic to soft metals, seals, membranes
Replacement at an accellerated rate
Shipping costs are higher with cheaper chemicals
Selection of Quaternary Sanitizer (Disinfectant)
Disinfectants are substances that are applied to non-living objects to destroy microorganisms that are living on the objects.
Food safe contact sanitizer
Food contact chemical
No rinsing required
Use of Chlorine Concentrate
Sodium hypochlorite: Oxidizing agent
Food grade Chlorine
Already in a 12.5% solution
Required rinsing
Introduced into automated system
Oxidation reduction system
Measures millivolts
2 to 3 to 4 parts per million in a wash bath
Foaming or non-foaming for cleaning of equipment
Selection of an appropriate Degreaser
Degreasing the contamination layer
Follow label instructions
Wide range of dillutions to effect yields
Heavy duty stuck on or greasy soil or equipment
Change dillution
Contact:
Roy T. Zahn
Chief Technological Officer
High Sierra Chemicals
Cell: 831-224-2360
715-723-4915
roy@highsierragroup.com
highsierragroup.com
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Website of Andy Moreno