Over the last year with the advent of more and more producers going to RO's and now high concentraters What have you done to met the cleaning needs. Reading about Glenn Goodrich who breaks down his equipment every night and does a total clean. Dr Perkins mentioned that with their new rig its more intensive cleaning. I have been trying to get things cleaned up every night but I don't have a night crew to do it.
With the plan to go with every 3 day cooking that gives me time to let it self clean to a point. I still need a good system for dumping the contents of the rig into separate containers and keep it safe/cold. Then I need to get it full of Permeate/cleaner and let it soak. Pumping Permeate is a PITA so I'm thinking elevates cage tanks fills as I produce it and then a 2" line into the pans for quick fill. I have 2" SS dairy pipeline from all 4 corners of the flue pan to a sump pit that shoots it out of the shack.
If I was to design from scratch I would have rafters full of tanks and gravity would be my friend. Power washers from all four corners from a central pump. Vacuum system to suck the sweet from the pans into refrigerated storage tanks that would have gravity filters so the hot sweet could be clean and clear when it goes into the cleaned rig.
I would have agitation or a circulation pump that would keep the cleaner moving with a settling tank for the loose crap. I power wash my entire rig in place and sooner or later the arch will tell me I have been very unkind to it. I would have the arch made with that in mind. Floor drains would be on the outer perimeter and then a complete grate system under the entire evap out to the outer most plumbing. Walls woul be white plastic panels water proof. The list goes on and on. OH and room for my SS scoot about because I'm doing this till I keel over.