Professional Cleaning Technical Glossary

Acid Detergent

An acid detergent combines acids and surfactants to dissolve limescale, mineral deposits and residues left by alkaline detergents. Its pH is below 7.

Alkaline Detergent

An alkaline detergent is a cleaner with a pH above 7 —usually between 9 and 13 in professional use— that dissolves grease, proteins and organic matter. It is the product for kitchens, the food industry (CIP) and organ…

Anionic Surfactant

An anionic surfactant is a surfactant whose hydrophilic part carries a negative charge in solution, such as sulphonates, sulphates and soaps.

Atmospheric Disinfection Nebulization

Nebulisation (fogging) consists of dispersing a disinfectant in very fine droplets that remain suspended in the air of an enclosed space and settle on surfaces.

Bactericide (EN 1276)

Bactericidal means «that kills bacteria»: it describes a substance or product capable of eliminating them, not just slowing their growth (that is a bacteriostatic). A professional disinfectant can only be called bacte…

Biocidal Registration in Spain

Biocide registration is the official authorisation a disinfectant or other biocide needs to be sold in Spain; its number must be on the label and data sheet.

Biodegradability

Biodegradability is the ability of a substance to be broken down by microorganisms into carbon dioxide, water, mineral salts and biomass.

Biofilm in Water Circuits

Biofilm is a layer of microorganisms attached to pipes, tanks and wet surfaces and protected by a matrix that they secrete themselves.

Biosecurity in the food industry

Food biosecurity is the set of measures that prevent pathogenic microorganisms from entering and spreading in the plant and in food.

BPR Biocides Regulation

The BPR, or Regulation (EU) 528/2012, governs the marketing and use of biocides in the EU: disinfectants, preservatives, non-agricultural pesticides and others.

BRC and IFS — Food Quality Standards

BRCGS and IFS Food are third-party audited food safety certification standards that many retail chains require from their suppliers.

Carbon Footprint of Chemical Products

The sum of the greenhouse gases emitted over the life cycle of a chemical product, expressed in kilograms of CO₂ equivalent (kg CO₂-eq).

Chelating Agent / Chelant

A chelant (or chelating agent) is a substance that binds to metal ions —the calcium and magnesium in hard water, or iron— and keeps them «trapped» in solution so that they do not react. In cleaning it prevents limesca…

Chemical Dosing Automation

The use of pumps and controllers that inject the chemical product in the programmed quantity, without measuring or pouring it by hand.

Chemical Emulsion in Industrial Cleaning

An emulsion is a dispersion of one liquid in another with which it does not mix, such as oil in water, stabilised by an emulsifier, usually a surfactant.

Chemical Traceability in Processes

Chemical traceability is the ability to know which product and which batch was used in each process, where, when and at what dose.

CIP (Cleaning In Place)

CIP (Cleaning In Place) is the cleaning of pipes, tanks and heat exchangers without dismantling them, by circulating cleaning solutions through them.

Circular Economy in Chemical Packaging

The circular economy in chemical packaging aims to use less packaging, reuse it when safe and recycle it at the end, rather than use it once and discard it.

CLP — Classification, Labelling, Packaging

CLP is European Union Regulation (EC) No 1272/2008 on the classification, labelling and packaging (Classification, Labelling and Packaging) of chemical substances and mixtures. It determines when a product is hazardou…

COP (Cleaning Out of Place)

COP (Cleaning Out of Place) is the cleaning of parts removed from the line (valves, seals, nozzles, utensils) in a separate tank or washer.

Detergent Enzymes

Enzymes in detergents are proteins that catalyse the breakdown of organic soil (proteins, starch, fats) into smaller fragments that water carries away.

Detergent Working Temperature

The optimum temperature of a detergent is the solution temperature range in which the product cleans best. It is stated on its technical data sheet.

Dose-Response Curve in Biocides

The dose-response curve relates the concentration of a biocide and its contact time to the effect achieved, for example how many microorganisms it kills.

Escherichia coli — Sanitary Control

Escherichia coli is an intestinal bacterium of mammals and birds; finding it in food, water or on surfaces indicates faecal contamination or hygiene failures.

EU Ecolabel — European Ecolabel

The EU Ecolabel is the official ecolabel of the European Union, governed by Regulation (EC) 66/2010. It is voluntary and identifies products with a lower environmental impact.

Foam Cleaning

Foam cleaning applies the detergent or disinfectant as foam, which clings to walls and equipment and extends the contact time before rinsing.

Food Safety HACCP

The assurance that a food will not harm the consumer when prepared and eaten according to its intended use. HACCP is its central tool.

Fragrance Microencapsulation

Fragrance microencapsulation encloses perfume in microscopic capsules that protect it and release it gradually, mainly when they are rubbed or broken.

Fungicide (EN 1650)

A fungicide is a product that kills fungi: moulds and yeasts. In disinfectants, fungicidal activity is demonstrated with standards such as EN 1650 or EN 13697.

HACCP in Food Industry

HACCP (APPCC in Spanish) is the preventive system with which a food business identifies the hazards in its processes and establishes how to control them.

HACCP — Hazard Analysis and Critical Control Point

The first step of HACCP: identifying what can make a food unsafe at each stage of the process and deciding where control is critical.

Heavy-Duty Alkaline Degreaser

A heavy-duty alkaline degreaser is a very high-pH cleaner that removes grease, oil and baked-on organic soil, especially in kitchens and industry.

HLB (Hydrophilic-Lipophilic Balance)

HLB (hydrophilic-lipophilic balance) is a numerical value that indicates whether a surfactant has a greater affinity for water or for oil.

HORECA Cleaning — Hospitality, Restaurant, Catering

HORECA cleaning is the cleaning and disinfection of kitchens, tableware and surfaces in hotels, restaurants and catering, as part of the HACCP hygiene plan.

Hydrogen Peroxide

Hydrogen peroxide (H₂O₂) is an oxidising agent used as a bleach and disinfectant that breaks down into water and oxygen.

Industrial Calender and Dryer

In industrial laundries, the calender dries and irons flatwork between heated rollers, and the dryer removes moisture from garments with hot air.

Industrial Chemical Waste Control

The set of measures for identifying, separating, storing and handing over a business's chemical waste to an authorised waste manager.

Industrial Descaler

An industrial descaler is a product, usually acidic, that dissolves limescale, scale and other mineral deposits stuck to equipment, circuits and surfaces.

Industrial Reverse Osmosis

A process that applies pressure to water to force it through a semi-permeable membrane that retains most of the dissolved salts.

Industrial Washing Machine and Thermal Disinfection

A professional washing machine, usually a washer-extractor, that washes, rinses and spins batches of laundry with controlled temperature and time programmes.

Industrial Wastewater and Treatment Plant (EDAR)

Wastewater from an industrial activity that is discharged to the sewer or the environment; the EDAR is the wastewater treatment plant that treats it.

IoT in Smart Dosing

The use of internet-connected dosing equipment that records consumption and alerts and allows them to be reviewed or adjusted remotely.

ISO 13485 — Medical Devices

ISO 13485 is the international standard for quality management systems for organisations that design, manufacture or distribute medical devices.

ISO 14001 — Environmental Management

ISO 14001 is the international standard that sets out the requirements for an environmental management system. It certifies the organisation, not a product.

ISO 22000 — Food safety management

ISO 22000 is the international food safety management standard based on HACCP, applicable to any organisation in the food chain.

ISO 9001 in Professional Chemistry

ISO 9001 is the international standard that sets the requirements for a quality management system. It certifies how an organisation works, not a product.

Legionella Control in Circuits

A set of cleaning, disinfection and monitoring measures that prevent Legionella bacteria from proliferating in water installations that generate aerosols.

Life Cycle Assessment in Chemistry

A method that quantifies the environmental impacts of a product at all its stages, from raw materials to end of life (ISO 14040 and 14044).

Listeria Control in Food Industry

Listeria control is the set of measures to prevent Listeria monocytogenes from becoming established in a food plant and contaminating ready-to-eat foods.

Livestock Hygiene and Teat Sealants

Milking hygiene includes preparing the teat before milking, protecting it afterwards and cleaning the parlour and equipment, in order to prevent mastitis.

Neutral Detergent

A neutral detergent is a cleaner with a pH between 6.5 and 7.5, neither acidic nor alkaline, that removes everyday soil without damaging delicate surfaces.

Non-ionic Surfactant

A non-ionic surfactant is a surfactant with no electrical charge in solution; its hydrophilic part is usually an ethylene oxide chain.

Peracetic Acid

Peracetic acid (CH₃CO₃H) is an oxidising peracid used as a disinfectant and bleaching agent. It is sold mixed with hydrogen peroxide and acetic acid.

Peristaltic Dosing

Dosing with a pump that drives the liquid by squeezing a flexible tube with rollers; the product only touches the inside of the tube.

Pool Water Treatment

The set of operations (filtration, disinfection and pH control) that keep swimming pool water clear and fit for bathing.

Product-Material Compatibility

Material compatibility is the ability of a cleaning product to act on a surface without corroding, staining, dulling or degrading it.

Professional Chemical Atomization

Atomisation is the process of turning a liquid into very fine droplets —a spray or a mist— by forcing it through a nozzle under pressure, with compressed air or by ultrasound. It is used in painting, combustion and sp…

Professional Disinfectant

A professional disinfectant is a biocide that kills or inactivates microorganisms on surfaces, equipment or in water, with tested efficacy and authorised use.

Quaternary Ammonium Compound

Quaternary ammonium compounds («quaternaries» or «quats») are a family of cationic surfactants with a disinfectant effect: their positive charge binds to the membrane of bacteria, fungi and enveloped viruses and desta…

REACH — European Regulation

REACH is EU Regulation (EC) No 1907/2006 on the registration, evaluation, authorisation and restriction of chemicals.

Salmonella Control in Meat Processing

Salmonella control in meat processing brings together the hygiene, cleaning, disinfection and verification measures that stop the bacterium reaching the meat.

Sanitizer vs Disinfectant

The term «sanitizer» (sanitizante in Spanish) has no legal definition in the EU; here, what counts is whether the product is an authorised disinfectant.

Saponification of Fats

Saponification is the reaction between a fat or oil and a strong base in water that produces soap (fatty acid salts) and glycerol.

Self-service laundry chemistry

Chemistry for self-service laundries: detergents and softeners that public washing machines dose automatically in each wash, without the customer adding them.

Short Cycle Low-Temperature Wash

A wash programme with less time and a lower temperature than a standard cycle, offset by more active chemistry at moderate temperature.

Sodium hypochlorite (bleach)

Sodium hypochlorite is an aqueous solution of sodium hypochlorite and the basis of bleach. It is an oxidising agent, and its strength is expressed as active chlorine: in Instaquim products it ranges from 5 % in Lejía …

Sporicide (EN 13704)

A sporicide is a product that inactivates bacterial spores, the most resistant form of some bacteria. Its activity is demonstrated with the EN 13704 standard.

Sterilization Autoclave

Equipment that sterilises materials with pressurised saturated steam, combining controlled temperature, pressure and exposure time.

Surface Tension and Wettability

Surface tension is the force that makes a liquid tend to reduce its surface area; wettability is its ability to spread over a solid.

Surfactant

A surfactant is a molecule with a water-loving part and a grease-loving part; it lowers surface tension and helps wet, emulsify and disperse soil.

Temporary vs Permanent Water Hardness

Temporary hardness (calcium and magnesium bicarbonates) precipitates on heating; permanent hardness (their sulphates and chlorides) is not removed by boiling.

Textile Wash Tunnel

A continuous industrial laundry washer in which batches of laundry move through successive pre-wash, wash and rinse compartments.

Vehicle Wash Tunnel

An installation in which the vehicle moves through successive stations for prewash, washing with brushes or pressurised water, rinsing and drying.

Venturi Dosing

A system that mixes a concentrated product with water using the suction created when the water passes through a narrowing (Venturi effect), with no pump.

Veterinary Certification of Livestock Products

Veterinary certification is the official document with which an official veterinarian attests that animals or animal products meet health requirements.

Virucide (EN 14476)

A virucide is a product that inactivates viruses. Under EN 14476, it must reduce the amount of virus at least 10,000-fold (4 log) in a suspension test.

Water Electrical Conductivity

The electrical conductivity of water measures its ability to conduct current; it depends on the amount of dissolved salts and is expressed in µS/cm.

Water Hardness

The concentration of calcium and magnesium dissolved in water; it is expressed in mg/l of CaCO₃ or in French (ºHF), German (ºdH) or English (ºe) degrees.

Water Reuse Microfiltration

Physical separation with membranes with pores of about 0.1 to 10 µm that retains suspended solids and bacteria so water can be reused or treated.

Working pH

The working pH is the pH of the cleaning solution as it is applied, already diluted in water, and not that of the concentrated product.

Working temperature on the technical data sheet

A detergent's use temperature is on its technical data sheet, under «Dose and method of use», with the dose and time; it varies by product type.