Category Archives: Hygiene

What is Adhol No. 10 and why use it?

An additive used for blending with Caustic Soda solutions supplying a source of active oxygen…

Adhol No. 10 is an additive used for blending with Caustic Soda solutions. It is specifically designed to boost the detergency of not readily saponified or hydrolysed soils by supplying a source of active oxygen.


Adhol No. 10 is designed primarily for applications in Breweries, Beverage, Dairies and Food Processing plants; it is also suitable for use in other high care industries.


In use concentrations of Adhol No. 10 are application dependent and should be established during trials. For occasional deep cleans, concentrations will typically be between one third to one half of the caustic v/v concentration. If Adhol No. 10 is used for routine cleaning lower concentrations should be used, typically between one tenth to one quarter of the caustic v/v concentration. Maximum concentrations will typically be
0.5% v/v. Cleaning temperatures should be optimised during trials, but for maximum benefit must be between 70 – 80°C. Temperatures should not be allowed to exceed 85 – 90°C, at this level the evolution of oxygen will be very rapid and the detergency benefit will be lost.

It is important to note that long term poor control of concentration through over dosing, poor control of temperature, or local hot spots could result in discolouration of Stainless Steel.

Adhol No. 10 is not designed for direct food contact.

The following are typical example applications, users should refer to Cleaning Instruction Cards for specific guidance. Other applications should be discussed with your Holchem Consultant. General Use. The addition of Adhol No. 10 to caustic causes the evolution of oxygen bubbles, these have a scouring and oxidising effect on soils.
Although Adhol No. 10 can be added at any point in a CIP or boil-out clean, it is better to run for approximately one third of the CIP cycle with caustic before adding Adhol No. 10.

A second additive can then be introduced two thirds of the way through the clean. Using this split dosing technique will reduce the potential for discolouration of Stainless Steel surfaces. Alternatively the dose should be delivered slowly over the entire cleaning cycle. Because Adhol No. 10 evolves oxygen bubbles it is essential to ensure that the circulation loop is vented, or, if fitted, pressure relief valves are operating.

In some applications excess foam may be generated, in these circumstances Adhol No. 10 can be used in conjunction with Defoam.

· Adjustable rate of addition to meet requirements.
· Cost effective.
· Boosts performance of caustic solutions.


Cleaning in the Brewery with Murphy and Son

There are three basic standards of cleaning

  1. Physically Clean – visually clean
  2. Chemically Clean – clean to a standard where anything coming into contact with the surface suffers no chemical contamination.
  3. Microbiologically Clean – clean and sterile so that there is no physical or micro-biological contamination.

Keeping you brewery clean

This table outlines the standard required for various parts of the brewing process:

Process Plant Soil Type Cleaning Procedure Cleaning Criteria Chemicals
Milling Mills and Rollers Dust Manual Physically clean None
Mashing Mash Tun Particulate sugar, scale, tannin Manual or CIP Chemically clean Detergent
Boiling Copper Starch, sugar, hop residues, scale, tannins Manual or CIP Chemically clean Detergent
Cooling Para-flow Particulate protein scale Manual, CIP or both Micro-biologically clean Detergent & Sanitiser
Fermentation F.V.’s Yeast, Tannin, Sugar, Scale, Protein, Oxidation products Manual or CIP Micro-biologically clean Detergent & Sanitiser
Conditioning Closed Vessels Yeast, Protein, Scale CIP Micro-biologically clean Detergent & Sanitiser
Packaging Casks Yeast, Protein, Scale CIP Micro-biologically clean Detergent & Sanitiser
Cellar Beer lines Yeast, Protein, Scale CIP Micro-biologically clean Detergent & Sanitiser

The choice of cleaner employed will be dependent upon the nature of the deposits found in a particular environment and on the cleaning criteria. Generally speaking organic deposits such as proteins, gums, yeast, sugars and hop residues are most efficiently removed by caustic based cleaners, whilst inorganic scale is removed by acidic cleaners. The materials of construction of the plant are also critical, caustic soda based cleaners for example being aggressive to Aluminium.

For more information please click here.
Murphy’s supply and number of brewery hygiene products.