Oven Room
Procedure Number: F1001
Equipment to be Cleaned
Stein JSO IV Thermal Fluid
Oven Line #1
[Company Name and Location]
Stein JSO IV Thermal Fluid Oven Line #1
Revision Date: December 6, 2010 Frequency: Daily
Chemical Products and Dilution
Ratios
HD | 3-6 oz/gal (Foam)
HD-50 | 20 gal/oven (Boil-Out)
HD-50 | 5 gal/belt washer
AC-220 1 oz/gal (Neutralizer)
Recommended Personal
Protection Equipment
Boots
Goggles
Gloves
Protective Outerwear
Sanitation Procedure
Preliminary Activities
Gather all necessary tools (paper towels, squeegee, shovel, bucket, green pads, etc.),
chemicals and appropriate personal protection equipment (lockout/tagout hardware,
goggles/shield, rain suit, gloves, boots, etc.)
Cleaning Activities
1. Raise oven hoods.
2. Thoroughly rinse all interior surfaces with high pressure hot water. Lift belt supports
to gain access to areas below belt. Remove all loose charred soil and debris and flush
to drain.
3. Check all CIP sprayballs to ensure none are obstructed.
4. Lower belt supports to the running position.
5. Fill main oven basins with 2.5-3 inches of water.
6. Fill hood seal cavity, then shut off fill valve.
7. Clean out the CIP filters, both the inline filters and the reservoir screen.
8. Open all lower CIP valves located below the exit end of each oven.
9. Partially open inspection door cooling valve.
10. Pretreat the oven interior by applying HD with the pre-set wall-mounted foamers.
See MSDS for safety information.
11. Add 20 gallons of HD-50 to the CIP reservoirs on each oven. Add 5 gal HD-50 to the
belt washer reservoir. See MSDS’s for safety information.
12. Lower oven hoods.
13. Check CIP setpoints beginning with the discharge or last oven in the group. They
should indicate:
Hood Height:
2.5 inches
Circulation Fan:
50%
Cook Time
20 minutes
CIP Time
60 minutes
Rinse Time
15 minutes
Solution Temp
190 degrees
Page 1 of 2
Oven Room
Procedure Number: F1001
Equipment to be Cleaned
Stein JSO IV Thermal Fluid
Oven Line #1
[Company Name and Location]
Stein JSO IV Thermal Fluid Oven Line #1
Revision Date: December 6, 2010 Frequency: Daily
Chemical Products and Dilution
Ratios
HD | 3-6 oz/gal (Foam)
HD-50 | 20 gal/oven (Boil-Out)
HD-50 | 5 gal/belt washer
AC-220 1 oz/gal (Neutralizer)
Recommended Personal
Protection Equipment
Boots
Goggles
Gloves
Protective Outerwear
Sanitation Procedure
14. Start CIP, discharge oven first.
15. CIP cycle will begin after the chemical solution reaches the setpoint temperature.
When the cycle begins, open the exhaust stack cleaning valves located on the infeed
and discharge ovens. This does not apply to the middle oven.
16. Allow the CIP solution to flow into the stacks for 10 minutes, then turn valves off.
17. Monitor CIP systems to insure no safety alarms are activated, and the CIP pump is
not cavitating. The CIP reservoir screens may periodically need to be cleared of
debris. Monitor the filter pressure gauges. The input and discharge pressures should
be very close to the same. If not, close the isolation valves and clean the filter screen.
Each CIP has two filters. Isolate only one at a time so the CIP solution continues to
flow through the other.
18. The CIP cycle shuts down automatically after the 90 minute cleaning time. When
this occurs, open the valves to drain cleaning solution.
19. Drain the belt wash reservoir, and flush with water.
20. Raise oven hoods.
21. Lift belt supports.
22. Thoroughly rinse any remaining soils using high pressure hoses. Flush soil and
debris to drain.
23. Drain and flush the hood seal cavities. Refill to full level and slightly overflowing.
24. Clean the CIP reservoir and check the filter screens.
25. Apply AC-220 with the foam applicator to all interior surfaces and belt to neutralize
the cleaning solution.
26. Lower belt supports to the running position.
27. Fill main oven basins with 2.5-3 inches of water.
28. Lower oven hoods.
29. Open the valves for rinsing the exhaust stacks.
30. Begin rinse mode, discharge oven first.
31. Rinse will shut down automatically. The CIP cleaning is complete. Open drain
valves and drain neutralizer solution.
32. Prepare for inspection by raising the oven hoods and opening inspection doors.
33. Inspect the oven and belt with a flashlight and touch up as necessary.
Page 2 of 2