Processes - Palintest

Food and beverage products go through a series of cleaning and sanitization processes. Different processes are suitable for different produce types, however the cleaning and washing procedure will vary depending on the producer. To find out if we can help support your operations, contact a member of our team.

Cold Aseptic Filling (CAF)

Cold Aseptic Filling involves bottling a product at ambient temperatures. A cost effective and healthy way of packaging, it is used for bottling of a wide variety of dairy and beverage products.

Cleaning in Place (CIP)

Cleaning in Place involves the cleaning of the machinery and pipework using a mixture of chemicals, heat and water without dismantling or opening equipment.

Dip Tank and Chiller

Dip, dry or dump tanks and chillers are used to process a range of fresh produce and poultry products. These must be carefully controlled to ensure produce is safe for consumption.

Flume and Spray Bar

Flume and spray bars are a critical process in preventing cross-contamination and reducing microbial counts on produce surfaces.

Irrigation Water

Irrigation water includes water required for the growth of crops both outside and indoor in more controlled environments.

Tools and Surfaces

Any tools and surfaces that come into contact with produce must be cleaned and sanitized. This is a critical process to prevent any cross contamination to other produce.

Kemio™

Kemio™ is the next generation measurement platform, delivering the validation you need from a method you can trust.

Multiparameter testing platform – available in disinfection & heavy metals variants
A truly simple test method, Kemio requires no user training.
Remove admin errors and improve traceability, with automatic data logging of 10,000 results
Suitable for all sample types, not affected by colour, turbidity, floating particles or ambient light
Get clear pass/fail results for confident decision making
For use in both the laboratory or in the field, Kemio™ is lightweight and durable

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