Equipment & Hygiene

Home-kitchen equipment

• kitchen scale
• knife and cutting board
• juice press or electric juicer
• clean containers for raw juice and pressed pulp
• saucepan with lid
• measuring jug
• thermometer
• strainer + fine strainer/filter cloth
• clean heat-disinfected stainless-steel whisk
• funnel
• clean heat-disinfected glass bottles with intact tight caps/lids

Cleaning and heat disinfection

Work with clean hands, a clean work surface and thoroughly cleaned utensils. Keep equipment that has contacted unclean raw ingredients separate from equipment used for filtered or finished product.

Glass, bottles and heat-resistant utensils can be cleaned thoroughly and then heat-disinfected in a way suitable for the material. Caps and parts that cannot tolerate the same heat must be handled within their material limits.

We use the term “heat-disinfected”. This is home-kitchen hygiene and is not described as laboratory sterility.