Industrial hose cleaning: simple steps for safe and reliable operations

Industrial hose cleaning is critical to proper operation, lifetime, and regulation compliance. Removing dirt and deposits helps prevent clogging, pipework failure, and bacterial growth, leading to significant downtime.

In this article, we have gathered all the information you need to keep your industrial hose clean. However, before diving into the details, there’s one important thing to clarify:

Following the rules is the most important thing during industrial hose cleaning

When cleaning industrial hoses it is essential to follow the applicable regulations, which override all other guidelines.

Always follow the cleaning and disinfection procedures and standards relevant to your industry. Food hose users have varying standards; for instance, the wine industry may follow different rules than the dairy industry.

Consider cleaning options before purchasing a hose and choose one that meets your cleaning requirements.

Steps of industrial hose cleaning and disinfecting

There are several steps in the cleaning of industrial hoses that must be followed in order to get the expected result.

Washing

The first step in the cleaning process is always to wash the hose thoroughly with water. This makes cleaning easier but does not replace the use of appropriate detergents and disinfectants.

The temperature of hot water and the duration of the washing/rinsing cycle depend on the characteristics of the material being transported. Initial washing/rinsing should be carried out as soon as possible after the end of use. All remaining water and residues must be completely removed from the initial wash/rinse cycle.

Ensure hoses are thoroughly cleaned before first use and both before and after extended storage. Always store hoses in a clean condition.

Cleaning and disinfecting

The choice of detergent and disinfectant depends on the internal material of the hose and the medium flowing through it. The recommendations of the detergent and disinfectant manufacturer must be strictly followed, especially as regards concentration levels.

After cleaning with detergent and rinsing with potable water, the hose should be sterilized either by steam or by chemical solution. Steam is considered a physical disinfectant: its effectiveness in removing bacteria and other contaminants depends on the transported materials and the procedure used by the operators.

Chemical disinfecting

It is primarily needed in the food or pharmaceutical industry, or for hoses used in animal husbandry.

Careful selection of chemical disinfectants such as caustic soda, nitric acid, peracetic acid, phosphoric acid, chloroacetic acid or other acids suitable for disinfecting food containers not only ensures effectiveness but also maximum safety. When selecting a particular disinfectant, strict attention should be paid to concentration levels, temperature, and cycle time.

Once disinfection with chemical solutions has been carried out, the hose should be thoroughly rinsed with water for a sufficient period of time to remove chemical residues from the disinfection treatment.

In all cases, the hose should be dried out after chemical disinfection.

Drying

After cleaning, hoses must be thoroughly dried to prevent mold and bacterial growth. The accumulation of moisture can be particularly harmful in the case of pharmaceutical and food hoses. This can be done by air drying or using a tumble dryer.

In traditional air drying, the cleaned hose is left to dry in open air. The use of specialized industrial dryers or air compressors speeds up the process and reduces the risk of moisture-related problems​​.

Cleaning properties based on material types

• Metal: Stainless steel (316L) has excellent resistance to extreme temperatures and chemicals and minimal permeability.
• Silicone: High-temperature tolerance (-54°C to 260°C), flexible and easy to clean.
• Synthetic rubber (e.g., EPDM, nitrile): Smooth internal surface and therefore easier to clean.
• Teflon (PTFE): Offers excellent chemical resistance, low friction, and hydrophobic properties. Its non-stick surface minimizes dirt buildup, making it easy to clean.

Cleaning and disinfecting guidelines for food hoses

Frequency of cleaning and appropriate storage

The frequency of cleaning and disinfecting cycles should be determined according to the type of fluid being pumped, the risk level of contamination, and the internal regulation.

Cleaned and dried hoses should be stored in a dry, cool place to protect them from harmful environmental influences such as UV radiation or extreme temperatures.

Inspection and maintenance

It is important to regularly check the condition of your hoses to detect damage or wear in time. Pressure testing is part of the maintenance process, ensuring the hoses’ proper operation and safety.

Maintaining a record of hose conditions helps track cleaning and maintenance schedules, allowing timely detection of wear and tear for replacement when needed.

Using industrial hoses? Optimize your costs!

Choosing the right industrial hoses requires careful consideration of several factors. A well-made decision can prevent damage, major financial losses, and unnecessary expenses.

With years of experience, our hose specialists provide cost-effective solutions tailored to your business. Along with supplying industrial hoses, we offer a variety of services.