Sanitation Technologies
A Division Of Anderson Chemical Company
Fruit & Vegetable Industry
Anderson has been a leader in food plant sanitation for over a 100 years. We provide a "complete approach" to sanitation through state-of-the-art sanitation products, control equipment, qualified personnel, customer tech service and customer training programs.
Fruit & Vegetable Industry Info Sheets
Technical Services
Laboratory Services
Laboratory services that provide value for the food facility’s problem solving
- To determine optimal choice of products to handle a food plant’s water chemistry. Water chemistry analysis is done on makeup waters that are utilized for cleaning solutions and sanitizing solutions.
- To determine soil composition on equipment surfaces (such as heat transfer surfaces or RO/UF membrane systems) to gain knowledge on “Best Practices” for cleaning products and cleaning procedures.
- Use of wet chemistry to determine best means to remove (dissolve or react with) stubborn/difficult food facility soils.
Lab Tools & Methods
Lab Testing Tools and Methods that help us accomplish our problem solving
- Water Analysis (e.g., alkalinity, conductivity, Ca and Mg hardness, iron, manganese, etc.)
- Fourier Transform Infrared Analysis (FTIR)
- Scanning Electron Microscope (SEM)
- Inductively Coupled Plasma (ICP)
- SEM/EDS or Scanning Electron Microscopy/Energy Dispersive Spectroscopy
- XPS – ESCA or X-ray Photoelectron Spectroscopy and Electron Spectroscopy for Chemical Analysis
Field Technical Support
Field Technical Support
- RO/NF/UF/MF Membrane Systems expertise in developing cleaning & sanitizing programs. Improve system performance and reduce overall costs
- CIP System validation and troubleshooting
- Assist with food facility sanitation audits
- Assist in design/build parameters for chemical dispensing and control equipment for membrane systems, CIP systems, and environmental cleaning and sanitizing applications
- Assist in troubleshooting equipment food film issues
- Assist in troubleshooting microbiological issues
- Develop training information and programs for food facility management, supervisors, and operators in all areas of food plant sanitation
- Develop means to provide food facility operational savings, including: water savings, effluent reduction, energy savings, decrease in labor utilization, increased production times (decreased cleaning times)
- Assist in all areas to evaluate and improve plant sanitation programs
- Provide feedback and involvement in improving cleaning and sanitizing products including development of new products and niche products (to reduce costs, improve results, and/or reduce cleaning times)