A FoodJet depositor is built to be cleaned without taking it apart. The outside is hosed down, and the product path is cleaned with a simple rinse program or, for the highest hygiene requirements, an optional CIP skid. Most lines are clean again in about thirty minutes. That matters because the common alternative is dismantling the machine for every clean, which costs time and risks lost or damaged parts.
On most depositing machines, cleaning means dismantling: you take the machine apart, clean the parts, and put it back together for every wash. That costs time and labour, and parts can be mislaid or damaged in the process. A FoodJet depositor is designed to be cleaned in place, without that teardown. Many customers move to FoodJet for exactly this reason, because they are done with the daily dismantling routine.
You clean a FoodJet depositor at the level your line needs:
In most cases a clean takes around thirty minutes. A quick clean between products is considerably shorter, and a thorough end-of-day clean can take a little longer, depending on the material and your hygiene requirements. Because there is no teardown, the time you spend is rinsing and checking, not unbolting and reassembling.
Cleaning without dismantling has knock-on benefits. The line is back in production sooner, so cleaning eats less into your running time. There are no small parts to mislay or damage during teardown and reassembly. And because the routine is simple and repeatable, cleaning is less dependent on who does it. Clean by design is one of FoodJet's principles, and it shows in the daily routine.
Cleaning depends on what you run, so the best way to judge it is on your own product. In a trial you see not only the deposit, but also how the machine cleans down afterwards with your material and your hygiene requirements. You get a realistic picture of the cleaning routine before you commit.
