I'm "legal", but it will be many years before I'm really a pro. Still have lots to learn.
I can tell you one observation. I used to put everything in the dishwasher at sanitizing temps. In retrospect, that is not a good idea with Kadovas. In fact, I believe their spec sheets suggests a maximum of 120F or so. Higher temps probably causes the nets to shrink a little and directly contributes to sticking. The nets really need to lay flat on the mold itself or curd will push thru and stick big time.
So my question was (and still is) about the proper washing and sanitizing protocol recommended by the manufacturer. How do the "other" pros wash Kadovas? Being a pro now means I can't do things just because it sounds like a good idea. I have to establish and document procedures for my inspector. He would probably freak out if I told him that I keep Kadova nets soaking in whey and then not sanitize them somehow. "IF" that is what the manufacturer recommends, I will have to document that.
Sailor,
Sorry I kept you waiting:
Factory’s recommendation for cleaning the nets: “Use K500, or Safeclean VK2 from Johnson Diversey or P3 mip RM from Henkel Ecolab. These products are based on caustic soda. Use solutions in accordance with the suppliers’ instructions”. Which (usually) means max. 1,5%.
In the mentioned liquids you keep the nets submersed overnight, with a starting temperature of 40°C. No problem that the liquid cools down overnight. Scrub the nets with a brush to get the best result. Always rinse with sufficient tap water.
I don’t know if the K500 product is available in the US, in Holland it is the most commonly used cleaning liquid among small farmstead cheese makers. I expect the others to be available in the US.
Pro's use a cleaning tunnel with several steps using: caustic sody/lye, rinse with water, acid, rinse with water. The liquid is sprayed on the moving parts using high pressure.
Having the nets in whey is only for new "fresh" nets, as soon as they are used a couple of times they are okay.
Francois,
Submersing in acid is done (usually) once a month when scale is showing up on the lid and mould part. Caustic soda/lye will not remove this scale, acid does.
Stephan