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Cleaning really does matter

Date posted 31st October 2012

Five top rules for cleaning and sanitising:

  1. Cleaners are not sanitisers and sanitisers are not cleaners.
  2. You can only sanitise clean equipment.
  3. Sanitising is the final proceedure after cleaning and prior to brewing.
  4. Cleaning and sanitising can be improved by time and temperature i.e. allowing longer contact time and increasing temperature will improve results.
  5. Do not over-use chemicals, more is not better. Follow the instructions and never add water to chemicals, blend the chemical into water.