Re: more Equipment reccomendations

[Guest guest]

Going to the next level and using restaurant equipment, what is used

successfully?? 5 gallon pot or pitcher or bowl? and do you use a double boiler

set-up?

I am mainly concerned about the emulsion aspect ....I know what is written

in the files, but what do some of you seasoned and experienced formulators

recommend as far as cleaning and disinfecting the pots/ stir spoons/ counters

.....also the containers.....too........

thanks

Dakota

[Guest guest]

experienced formulators

recommend as far as cleaning and disinfecting the pots/ stir spoons/

counters

Dakota, I'm certainly not the guru around here, but I wash everything in a

mild clorox solution (1 tablespoon per gallon of water , max)and

dishwashing soap, rinse and let air dry 'till it is <completely> dry.

You can then wrap everything in saran wrap to store, if you want--since I

can work with only one hand, saran wrap is somewhere up there near mildly

hysterical, (especially if the ceiling fan is on) so I cover a shelf in

paper towels and store everything upside down. Before I start I use clorox

spray cleaner or clorox pop up towels (you can get big cannisters of them

now) to wipe down my entire work surface, then I use freezer paper to

actually work on, because I frequently have to lay a spoon down and I

always manage to spill some while I'm working. I also sometimes spray

plastic or stainless equipment with alcohol prior to using it. It sounds

like a pain, but it works it's way into a routine setup after a while.

I think understanding contamination is the key.

There are prolly a zillion other ways to do it, but this way has kept my

reports from the lab at <1 cpu per gram on my apc testing.

HTH,

Coral

[Guest guest]

thanks Coral that is ever so helpful...........

thanks

Dakota

[Guest guest]

Coral, your procedure for keeping things clean is very good. And as

you said there are a number of ways to do it. There are several

surface disinfectants including bleach (at 10%) and alcohol (at

70%). If you have equipment that can take the heat, a few hours at

350 degrees F will work. Steam heat works faster and will only take

30 min - I know some people have baby bottle sterilizers which work

grate. Your APC and fungal/yeast counts will tell you if you are

doing things right and as you said, yours is low enough.

Sagescript Institute, LLC

Microbiology Assays

http://www.sagescript.com

> recommend as far as cleaning and disinfecting the pots/ stir

spoons/

> counters

but I wash everything in a

> mild clorox solution (1 tablespoon per gallon of water , max)and

> dishwashing soap, rinse and let air dry 'till it is <completely>

dry.

> You can then wrap everything in saran wrap to store, if you want--

since I

> can work with only one hand, saran wrap is somewhere up there near

mildly

> hysterical, (especially if the ceiling fan is on) so I cover a

shelf in

> paper towels and store everything upside down. Before I start I

use clorox

> spray cleaner or clorox pop up towels (you can get big cannisters

of them

> now) to wipe down my entire work surface, then I use freezer paper

to

> actually work on, because I frequently have to lay a spoon down

and I

> always manage to spill some while I'm working. I also sometimes

spray

> plastic or stainless equipment with alcohol prior to using it. It

sounds

> like a pain, but it works it's way into a routine setup after a

while.

>

> I think understanding contamination is the key.

> There are prolly a zillion other ways to do it, but this way has

kept my

> reports from the lab at <1 cpu per gram on my apc testing.

> HTH,

> Coral