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Membrane cleaning range reduces the need for chlorine

04 August 2019

Christeyns Food Hygiene has introduced range of cleaning products to clean membranes in the filtration systems used in dairy and beverage industries.

The cleaning system comprises alkali, acid and enzyme technology specifically developed to remove complex soil types in dairy, beverage and brewing industries with limited use of chlorine to meet the needs of modern production plants with an improved surfactant structure and more complex enzyme chemistry.

The new chemistry is said to be suitable for cleaning a range of membrane types including spiral wound, thin film composite, plate, frame and ceramic style filtration systems.


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