How do you bomb wash a milking plant?

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Handbook

How do you bomb wash a milking plant?

1 Why does milk quality matter to your payout? 2 Why do bacteria grow in your milking plant? 3 What is the difference between acid and alkali dairy detergents? 4 What makes a dairy plant wash actually work? 5 How do you build a dairy plant wash routine? 6 Which milking habits cause milk quality problems? 7 How cold does milk need to be in the vat? 8 How do you clean a milk vat properly? 9 How do you find out what caused a milk grade? 10 What do coliform, thermoduric and bactoscan grades mean? 11 How do you deep clean after manure contamination? 12 How do you spot clean a dairy plant? 13 How do you do a full dairy plant inspection? 14 How do you fully clean a milk line? 15 How do you run a hot recirculation wash? 16 How do you bomb wash a milking plant?

A bomb wash hits the reset button for your system's hygiene. It cuts through stubborn fat, protein, biofilm, and mineral residue that’s built up over time. This isn’t your everyday clean, it’s a full chemical shock.

What do you need for a bomb wash?

Agmax Alkali
Agmax Acid
Agmax Vat Cleaner (IF high foam required)
Hot water (start at 85°C)
Gloves, safety glasses, and PPE

How do you bomb wash, step by step?

1. Flush with cold compliant fresh water

Rinse the entire system with cold water to remove any milk residue. You want the system clean enough for chemicals to hit the real problem, not the leftovers from this morning’s milking.

2. Run the first bomb chemical

Prepare Agmax Alkali at 5x the usual strength. I.e. 100g sachet = 500g / 5x sachets.
Water must start at 85°C and recirculate for 8 minutes. Don’t just splash it through, let it do its job.
Make sure all parts of the plant are getting contact with the wash: clusters, lines, receiver, air admission ports, jetters, seals.

3. Run the second bomb chemical

Prepare Agmax Acid at 5x the usual strength. I.e. 100g sachet = 500g / 5x sachets.
Again, start at 85°C. Recirculate for 8 minutes.
Keep an eye on temperature. If it drops below 55°C, stop and reheat.

4. Final with cold compliant fresh water rinse