Continuous Sanitation Flow for Food Processor Freezer Chambers
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Solution Overview
Problem
Food processors face challenges in maintaining food safety and hygiene standards without requiring disassembly, particularly in extending the time for manual cleaning and door removal in freezer chambers while ensuring effective sanitation.
Innovation Solution
A method involving the simultaneous removal of food product from a freezer chamber and introduction of a fluid to achieve a 6 log reduction in inoculum count, extending the time for manual cleaning and door removal by using a continuous solution flow at controlled temperature and flow rate, allowing for reduced water consumption and increased sanitation efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If manual cleaning is performed frequently to maintain sanitation standards, then food safety is improved, but operational time and labor requirements increase
Solution Approach 1:
The system performs preliminary sanitation action by continuously flowing solution through the food flow path during normal operation, preventing contamination buildup before it reaches critical levels. This eliminates the need for frequent manual cleaning interruptions while maintaining food safety standards.
Solution Approach 2:
The sanitation system operates continuously during food processor operation, maintaining constant solution flow through the food flow path. This continuous action sustains sanitation effectiveness without requiring periodic shutdowns for manual cleaning, thereby reducing operational time loss.
2Reliability
If the freezer door is removed frequently for manual cleaning, then sanitation effectiveness is improved, but device complexity and operational disruption increase
Solution Approach 1:
The food processor performs self-sanitation by circulating solution through its own food flow path internally. This eliminates the need for external manual cleaning and door removal, allowing the system to maintain sanitation effectiveness while remaining assembled and operational.
Solution Approach 2:
The system uses hydraulic flow of sanitizing solution through the food flow path to achieve sanitation without mechanical disassembly. The continuous fluid flow accesses and cleans internal surfaces that would otherwise require door removal to reach, simplifying the operational process.
3Reliability
If large volumes of water are used for cleaning, then sanitation coverage is improved, but water consumption and environmental impact increase
Solution Approach 1:
The system employs targeted hydraulic flow of sanitizing solution through the specific food flow path components that require sanitation. This directed fluid application achieves comprehensive sanitation coverage of critical surfaces while using minimal water volumes compared to traditional flood cleaning methods.
Solution Approach 2:
The sanitation system applies cleaning solution specifically to the food flow path where sanitation is needed, rather than using large volumes to flood entire chambers. This localized application maintains effective sanitation coverage while significantly reducing overall water consumption.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively extends the time for manual cleaning and door removal to at least 7 days, and in some configurations to 14 or 28 days, ensuring enhanced sanitation and reduced water usage without disassembly, thereby improving food safety and hygiene.
Implementation Method 1
introducing a fluid into the freezer chamber to provide at least one of (x) impart an at least 6 log reduction in inoculum count
Implementation Method 2
passing a continuous flow of a solution through the freezer chamber at minimum predetermined flow rate and temperature
Data Source
AI summary
A system and method for treating a portion of a food flow path in a food processor having a freezer chamber includes imparting a continuous flow of solution through a portion of the food flow path with sufficient flow rate, temperature and flow duration to impart at least one of (i) impart at least a 6 log reduction in inoculum count and (ii) extend the necessary time for manual cleaning of the portion of a food flow path exposed to the continuous flow of solution to at least 7 days.