
The main feature of low pressure cleaning is that it uses low water pressure at 45-150psi (3- 10 bar) and high water volume at 50-70 litres/min. A cleaning agent is generally injected and with the high water volume, soiling is removed and flushed off the surface. The advantage of low water pressure is that it minimises aerosol formation – which can be an issue with high pressure cleaning.

Designed by Food Professionals, for Food Professionals.
Copyright My Food Safety.net – All rights reserved

















