We all love a good dish of cheese, or a fresh glass of milk, and STI – Steam Industry, is proud to contribute by helping fine dairies in maintaining their production facilities clean, sanitized, and highly efficient at all times.

As with any agri-food company, surfaces inside a dairy plant, too, are subject to more or less pronounced wear and contamination, mostly related to the characteristics of the food being processed, the physical-chemical characteristics of the products used for the cleaning tasks, and the related technological process.

It is therefore highly recommended – if not already mandatory, as it is in most countries – to proceed with a correct cleaning and maintenance plan of the dairy facility before and after the transformation of milk.

However, conventional cleaning alone is not enough.

Traditional cleaning methods like water and detergents, although effective, are not powerful enough to prevent the accumulation of bacteria and germs in environments where one is in close contact with dairy products (and food in general), and a complementary treatment is therefore needed to reduce microorganisms to infinitesimal levels.

We are obviously talking about sanitization.

Sanitization can kill microorganisms by using specific physical agents produced for this purpose, such as steam.

Thanks to the unique sanitizing ability of steam, any area and work surface that comes in contact with food can be easily cleaned and sanitized. The power of steam is capable of reaching even the smallest and most difficult impurities deposited on any surface, or hidden in the tile joints, in a wall interstice, and being released at a temperature of 185° it leaves no residual chemical traces, thus satisfying HACCP procedures aimed at ensuring the wholesomeness of food.

We all love a good dish of cheese, or a fresh glass of milk, and STI – Steam Industry, is proud to contribute by helping fine dairies in maintaining their production facilities clean, sanitized, and highly efficient at all times.