of 1.5 m/sec. This guideline should no longer
be emphasized because COP equipment can
effectively clean with less velocity. Velocity and
turbulence, the actual cleaning force, are not
equally related under all conditions of flow.
Many small parts of equipment and uten-
sils, as well as small containers, can be washed
effectively in a recirculating-parts washer, also
called a COP unit. These units, like sanitary
pipe washers, contain a recirculating pump
and distribution headers that agitate the clean-
ing solution. Also, a COP unit can serve as the
recirculating unit for CIP operation. The nor-
mal wash recirculation time is approximately
30 to 40 minutes, with an additional 5 to 10
minutes for a cold acid or sanitizing rinse.
A COP unit is frequently constructed with
a double compartment stainless steel sink
equipped with motor-driven brushes. The
same motor also pumps a cleaning solution
through a preformatted pipe onto the
brushes. Desired temperature of the cleaning
solution (45 to 55ºC) is maintained through
a thermostatically controlled heater. The
first compartment is allocated to the use of
the cleaning solution. The cleaned parts or
utensils are rinsed with a spray nozzle in the
second compartment. Drying is normally
accomplished by air within the COP unit or
on a suitable drain board or rack.
Equipment that functions as a COP unit
contains a brush assembly and a rinse assem-
bly. A tank is included for the cleaning solu-
tion. Many COP units contain rotary
brushes for cleaning both the inside and out-
side of parts and utensils, with the cleaning
solution being introduced through the
brushes that clean the inside.
The major appeal of COP equipment is
that it can effectively clean parts that are dis-
assembled as well as small equipment and
utensils. This equipment can also reduce
labor requirements and improve hygiene.
COP units are considered reasonable in cost
to buy and maintain. Their major limitations
for small-volume operations are initial cost,
maintenance, and labor requirements for
loading and unloading these washers.
The COP concept is frequently used to
clean equipment and utensils for the food
preparation and foodservice industry. Stain-
less steel bins may be cleaned and sanitized
in an enclosed stainless steel cabinet washer
through the use of a computer-controlled
cycle. A programmable logic controller gov-
erns the timing of each sequential step in the
cleaning operation. Further discussion of
COP equipment in the dairy and foodservice
industries is given in Chapters 16 and 21.Sanitizing equipment.............................................................................
Equipment for the application of sanitiz-
ing compounds can vary from hand sprayers,
such as units used to apply insecticides and
herbicides, to wall-mounted units and head-
ers mounted on processing equipment.
Many mechanized cleaning units may con-
tain sanitizing features as part of the system.
Centralized high-pressure, low-volume clea-
ning and foam cleaning equipment include
sanitizing lines with stations for application of
the sanitizer by hose and wand or by spray
headers on processing equipment, especially
moving belts or conveyors. A benefit of the
latter feature is that sanitizing is mechanized210 PRINCIPLES OFFOODSANITATION
Figure 11–12Flood sanitizing unit. Courtesy of
Saratooga Specialties, Elmhurst, Illinois.