Recommendations for the cleaning and disinfection of food hoses
| Medium | Concentration | Temperature |
|---|---|---|
| Hot water | 0 | until + 95°C |
| Steam | 0 | until + 130°C (max. 30 min) |
| Sodium hydroxide solution | until + 2% until + 5% | at max. + 85°C at max. + 25°C |
| Nitric acid | until + 0,1% until + 2% | at max. + 85°C at max. + 25°C |
| Chloroacetic acid | until + 1% | at max. + 25°C |
| Peracetic acid | until + 1,5% | at max. + 25°C |
| Phosphoric acid | until + 2% | at max. + 65°C |
→ The above mentioned resistance list is based on test which were conducted in laboratory,
as well on technical literature and on empirical value.
(Without consideration of mechanical load)
→ The above listed data should be considered as general information, which may change
depending on the conditions of use and the service life of the hose.
→ In case of ambiguities especially for mixing various disinfectants,
please contact our staff.