Use these sanitation tips for cleaning robotics

When it comes to investing in robotics, bakeries that are unfamiliar with this technology often face several challenges during the sanitation process that they may not have encountered in the past.

For instance, sensitive electronics that can be damaged by water or chemicals, noted Darin Detwiler, founder and chief executive officer of Detwiler Consulting Group.

These high-tech systems typically have complex designs that create hard-to-clean surfaces, limited disassembly options and various plastic, rubber and other material surfaces that may be incompatible with harsh sanitizers or high temperatures.

His five sanitation tips start with choosing IP-rated robotics, specifically units with at least an IP67 rating, which has an Ingress Protection level indicating dust-tight and protected against immersion, or an IP69K system that has the highest rating for high-pressure, high-temperature washdown.
Next, Detwiler suggested selecting robotics with smooth surfaces and minimal joints that are built to EHEDG (European Hygienic Engineering & Design Group) or 3-A Sanitary Standards. Afterward, make sure to create cleaning standard operating procedures per component.
“Treat the robotic arm, end-of-arm tools, cables and base as separate zones with tailored cleaning methods,” he advised.

Bakeries should also schedule regular validation using ATP (adenosine triphosphate) swabs or microbiological testing to verify cleaning effectiveness. Make sure to train personnel on safe cleaning procedures and how to avoid damaging sensors, actuators and control panels during sanitation.

“Treat the robotic arm, end-of-arm tools, cables and base as separate zones with tailored cleaning methods,” he advised.

Bakeries should also schedule regular validation using ATP (adenosine triphosphate) swabs or microbiological testing to verify cleaning effectiveness. Make sure to train personnel on safe cleaning procedures and how to avoid damaging sensors, actuators and control panels during sanitation.

The top sanitation tips by Wan Mei Leong, food safety specialist, Commercial Food Sanitation, an Intralox company, begin by investing in robotics and conveyor components that follow hygienic design principles, such as a cleanable surface, a slope or angled surface for self-drainage, smooth welding, toolless disassembly to enable effective and efficient cleaning.

When developing and rolling out well-validated cleaning procedures, she advised that bakeries select compatible cleaning chemicals and protocols and validate that the contact time, temperature and mechanical actions are sufficient to achieve microbiological or an allergenic cleaning, if applicable.

In operations where wet cleaning is allowed, she advised food companies to incorporate automated systems such as spray bars. They can effectively target hard-to-reach areas in the wet clean zones, particularly on conveyor belts where manual procedures may be insufficient or impractical.
These bars can also deliver pressurized water or cleaning solutions across the belt surface and into crevices to help dislodge debris and reduce microbial or allergen buildup.

In many bakeries where water use is limited or prohibited, Leong noted that dry steam belt cleaners offer a highly effective alternative. They use superheated, low-moisture steam — typically below 6% moisture content — to penetrate and loosen food residues, fats, and fine particulate matter from belt surfaces and mechanical components.

“Dry steam effectively dislodges stubborn soils without introducing excess moisture, which is especially important in facilities handling dry ingredients like flour or sugar,” she pointed out. “This method supports efficient sanitation while minimizing the risk of moisture-related issues such as product degradation, microbial growth or equipment corrosion.”

Like Detwiler, Leong also urged bakeries to make sure their sanitation teams are equipped with adequate resources and comprehensive training to perform their tasks effectively.

“Close collaboration between the sanitation and maintenance departments is essential, as proper cleaning often requires disassembly of equipment,” she said. “Workers should be thoroughly trained on how to safely disassemble, clean and reassemble systems without causing damage or compromising hygienic design features. Providing visual aids, such as videos, annotated photos or step-by-step guides during training can significantly enhance understanding and retention of proper procedures.”

Additionally, she suggested highlighting known problem areas such as niches with a history of inspection or swab test failures during training sessions. Leong urged bakeries to update their periodic equipment cleaning program to systematically identify niches and harborage points, enabling thorough deep cleaning that reduces the risk of cross-contamination.

Finally, she recommended establishing a routine schedule for equipment inspection and preventive maintenance.

“Prompt identification and replacement of worn or damaged components is essential to maintaining hygienic design integrity and ensuring the continued effectiveness of cleaning procedures,” Leong said. “This practice also significantly reduces the risk of foreign material contamination. Preventive maintenance not only supports food safety but also reduces the likelihood of unexpected downtime and costly repairs.”

This article is an excerpt from the August 2025 issue of Baking & Snack. To read the entire feature on Food Safety & Sanitation, click here.