| abstract |
A process for treating food-contact surfaces is presented in which a surface treatment composition is applied to a food-contact surface. The surface treatment composition contains 90 to 98.5% by weight of water, 1 to 4% by weight of a hygroscopic component, 0.2 to 2% by weight of a preservative, and a thickener added in such a quantity so that the viscosity of the surface treatment composition is in the range of from 2,000 to 10,000 mPas, as measured at 22° C. with a Brookfield viscometer, spindle 3, at 12 r.p.m.. Surfaces treated by this process are easily freed of adhering soils by wiping with a damp cloth or by spraying with water. |