Food Production Chemical Use with Roy Zahn

Food Production Chemical Use with Roy Zahn, Chief Technological Officer, High Sierra Chemicals
He was a Territory Manager, Ecolab Inc. His speciality included service to Hospitality & Healthcare clients. He studied at USC in Los Angeles, CA.

Agenda:
Price of Chemicals
 Understand the yield
 Less expensive products require more product
 Yield is higher with more expensive
 Not to be aggressive to seals and equipment
 Caustic to soft metals, seals, membranes
 Replacement at an accellerated rate
 Shipping costs are higher with cheaper chemicals

Selection of Quaternary Sanitizer (Disinfectant)
 Disinfectants are substances that are applied to non-living objects to destroy microorganisms that are living on the objects. 
 Food safe contact sanitizer
 Food contact chemical
 No rinsing required
 
Use of Chlorine Concentrate
 Sodium hypochlorite: Oxidizing agent
 Food grade Chlorine
 Already in a 12.5% solution
 Required rinsing
 Introduced into automated system
 Oxidation reduction system
 Measures millivolts
 2 to 3 to 4 parts per million in a wash bath
 Foaming or non-foaming for cleaning of equipment

Selection of an appropriate Degreaser
 Degreasing the contamination layer
 Follow label instructions
 Wide range of dillutions to effect yields
 Heavy duty stuck on or greasy soil or equipment
 Change dillution

Contact:
Roy T. Zahn
Chief Technological Officer
High Sierra Chemicals
Cell: 831-224-2360
715-723-4915
roy@highsierragroup.com
highsierragroup.com