Skip to main content

I've been considering getting a grinder, sausage stuffer, and additional equipment. However, I'm curious how everyone cleans their equipment?
I've seen the brushes, etc that you can buy but is there a foam or detergent that works better than others?
How do commercial sausagemakers clean their equipment without spending hours and hours scrubbing and/or using liquid detergent?
Thanks
Briggsy
Original Post

Replies sorted oldest to newest

5 gallon buckets are your friend. Get at least 3 of them. Buckets will contain, 1) Hot (Dawn) soapy water, 2)Hot Rinse water and 3) Hot chlorinated (10%) water.
Set these up before you start grinding. Also give your parts a dip in the sanitizer, just for safety.
After you finish each step, disassemble and put them in the soapy water. I find that the cleaning is a snap doing it this way.
Bottle brush for your stuffer horns and a NEW toilet brush. Don't laugh, it works.
BTW, ask the cake decorator at your local market for some icing buckets. I get mine for free. I keep 4 or 5 just for brining chickens and such.
Great advice. That's what the cleaning instructions for my Globe slicer says to do. Have not used my sausage equipment yet, but will do the same for them. The sanitizer that I found on the web is bleach free and seems to work great is Sani Spray food contact surface sanitizer by Misco Products. Miscoprod.com. A bunch of sites on the web carry it. It is always suggested when using raw meat. I cut meat for jerky on my slicer. So I wash with soapy hot water and dry, they spray down everything and you must let air dry. I know it's expensive, but it seems to last quite a while.
quote:
Sani Spray food contact surface sanitizer by Misco Products. Miscoprod.com.


Vicki B - Thanks for the info. Would that be the SD 14 Sanitizer?
I just want to be sure before I call to check on price or order. (Do you have to buy it by the case?

I'm also just wondering if I could go to a local meat locker and get a product they use? Thought maybe instead of getting a case if I could just get one.
Briggsy
I needed it faster because I wanted to cut were all meet for my jerky so I ordered it online I ordered 2 bottles but you can buy it individually the name of it is exactly as I stated in my post above. I couldn't even find what the slicer company specified in restaurant depot. globe said to use a non chlorinated non bleach food safe sanitizer. when I googled those specifications the product by Misco is what I found. If u find something else please share. Make sure its food safe because you spray it on let it air dry and leave it.
quote:
Originally posted by Briggsy:
I've been considering getting a grinder, sausage stuffer, and additional equipment. However, I'm curious how everyone cleans their equipment?
I've seen the brushes, etc that you can buy but is there a foam or detergent that works better than others?
How do commercial sausagemakers clean their equipment without spending hours and hours scrubbing and/or using liquid detergent?
Thanks
Briggsy


You need to disassemble all grinder heads for cleaning. You should clean the smaller ones in a dishwasher and the larger ones by hand. After cleaning, lubricate the plate, knife, bowl, feed screw and ring with a food grade spray or oil.

Add Reply

×
×
×
×
Link copied to your clipboard.
×