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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 firstname.lastname@example.org highsierragroup.com
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