Dairy, Food & Beverage Hygiene for Food & Beverage in Namibia

Yes — the chemistry scales down: PSP Powder or Klenz 12 as the manual alkaline scrub, an Acidet or Hydrosan acid step made up in a dosing bucket, and Sypo or Tetramine 2008 as the terminal sanitizer. The steps and their order matter more than the pumps. Small Namibian dairies pass the same inspections as piped plants on exactly this manual version; what fails them is skipping the acid step, not lacking equipment.

By water hardness and what your surfaces show: with typical Namibian borehole feed, daily acid rinsing after the alkaline step is the safe default for milk-contact circuits, relaxing only if inspection shows no mineral haze. European guidance written for soft water suggests less — and that imported assumption is the single most common cause of milkstone build-up we see in local plants. When we survey your plant we set the frequency from your actual water, not a manual.

Warm the chamber slightly (residue softens), apply Smokehouse Cleaner to walls, racks and trolleys, give it the label dwell time to break the tar-fat glaze, then hot-rinse thoroughly and dry before the next smoke. Racks with heavy build-up go through a Pansolv soak at 50 °C+ instead. Butcheries that clean the smokehouse weekly with the right chemistry avoid the annual chisel-and-blowtorch ordeal — and the off-flavours old tar feeds into product.

The same cycle as the dairy, tuned to brewing soils: PSP Powder or Klenz 12 as the alkaline clean on tanks and lines, Acidet on the stainless the brewery lives on, and Sypo or Tetramine 2008 as the rotating sanitizer. Around the plant: Chlordet 110 on floors, Greasolv where lubricants and grime meet, and the hand-hygiene line at every entrance. Tell us the vessel sizes and we will spec the doses per circuit.