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→Circulation cleaning
# Warm rinse
# Warm rinse
#* The first rinse should consist of warm water. If cold water is used, fatty residues tend to congeal onto the inner surface of the pipes which is more difficult to remove and will encourage bacterial replication. In addition the system will be cooled prior to the hot wash which will mean the hot water gets cooler quicker and less effectively clean the parlour. The aim of the warm rinse is to remove the bulk of the milk residues. The water is usually run to waste and should be continued until visibly clear.
#: The first rinse should consist of warm water. If cold water is used, fatty residues tend to congeal onto the inner surface of the pipes which is more difficult to remove and will encourage bacterial replication. In addition the system will be cooled prior to the hot wash which will mean the hot water gets cooler quicker and less effectively clean the parlour. The aim of the warm rinse is to remove the bulk of the milk residues. The water is usually run to waste and should be continued until visibly clear.
# Hot wash
# Hot wash
#* This consists of hot water (70-90°C) containing a detergent/ disinfectant that is circulated around the parlour. The temperature of the water should not fall below 40°C or fat may congeal and line the pipes. This final temperature can be measured at the end of the circulation wash as part of an investigation into a high Bactoscan level. As a subjective assessment it should not be possible to hold onto the milk transfer line during the circulation due to the high temperature conducted through the stainless steel pipes. The hot wash lasts approximately 5-8 minutes.
#: This consists of hot water (70-90°C) containing a detergent/ disinfectant that is circulated around the parlour. The temperature of the water should not fall below 40°C or fat may congeal and line the pipes. This final temperature can be measured at the end of the circulation wash as part of an investigation into a high Bactoscan level. As a subjective assessment it should not be possible to hold onto the milk transfer line during the circulation due to the high temperature conducted through the stainless steel pipes. The hot wash lasts approximately 5-8 minutes.
# Cold water rinse
# Cold water rinse
#* This last step is to remove any residual disinfectant from the hot wash.
#: This last step is to remove any residual disinfectant from the hot wash.
With circulation cleaning, it is important that the entire pipe is disinfected. In order to achieve this, the wash solution needs to be agitated. This is facilitated by the use of '''air injectors''' which inject regular bursts of air to cause the agitation. Air injectors help ensure the entire surface of the pipe is covered and make parlour washing more effective.
With circulation cleaning, it is important that the entire pipe is disinfected. In order to achieve this, the wash solution needs to be agitated. This is facilitated by the use of '''air injectors''' which inject regular bursts of air to cause the agitation. Air injectors help ensure the entire surface of the pipe is covered and make parlour washing more effective.