ISO TANK
FOOD GRADE CLEANING PROCEDURE
VIRGIN WASH
Note: This Standard Procedure assumes that tank wash facility has steam available.
1. CAPTURE HEEL:Open rear discharge valve. Capture heel for proper disposal.
2. FIRST RINSE:Apply cold or hot water via dome lid for a first rinse. This may be
accomplished with a garden hose, pressure washer, or actual sanitary 360° spinner, which
will also be used for the wash.
3. DETERGENT WASH:Spin tank for 5 minutes with a 3% solution of John-Henry®
TankMaster FG at 185° F.
4. SANITIZE:Spin tank with hot potable water, maintaining 185° F for fifteen minutes.
5. DRY TANK: Tank may be blown dry or steamed and dried.
Note: Hot potable water vats must be drained and refilled daily before use. Disassembly
of some vent housings may be necessary to properly clean the load and other internal
parts. The use of a 200 ppm solution of household bleach, such as Chlorox (5.1% active
sodium hypochlorite) is an approved sanitizer for all equipment, including manway
covers, vent assemblies, and gaskets, etc. Observe strict safety precautions when using
bleach products.
200 ppm bleach = 1 pint Chlorox / 15 gallons water.