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A Comparison of Hot Water, Steam and Chlorine for Sanitizing Ice Cream Freezers^*

Michigan Agricultural Experiment Station, East Lansing, Michigan

G. J. Turney, Chief Milk Inspector

Lansing Department of Health, Lansing, Michigan

ABSTRACT

1. The first rinse water caused the greatest reduction in the number of bacteria in the freezer. Bach subsequent washing reduced the number of bacteria left in the freezer but to a lesser degree.
   
2. The amount of water used to rinse the freezer is important since thereis a direct relationship between the volume of water used and the number of bacteria remaining in the freezer.
   
3. The rear bearing is harder to sanitize than the front bearing of an ice cream freezer.
   
4. For sanitizing both the front and rear bearings, of a freezer, the order of effectiveness is steam, chlorine and hot water.
   
5. The valves to the liquid ammonia line and expansion chamber should be closed during the rinsing and sanitizing of a freezer to prevent dissipation of heat.
   
6. For most effective cleaning and sanitizing, freezers should be completely filled with water or at least to 90 per cent of their capacity.
   
7. As judged by the bacterial content of the sterile rinse water, chlorine was best, steam the next best, and hot water the least efficient method sanitizing freezers.
   
8. There are marked temperature changes in water as it enters and leaves the freezer if the freezer is washed immediately after use. Under the most favorable conditions, hot water entering the freezer at 200° F. had a temperature of only 111° F. after it had been agitated two minutes. This explains why hot water sanitization is the least effective of the three methods.
   

^* Journal Article No. 543 (n.s.)