Major Cleaning The Wuster

Major cleaning of the Wurster is a little more
complicated. The Wurster consist of column .The number
of column is per Wurster varies in accordance with the
size of the wuster column coating system.The number
of column can be from 1 to 6 per Wurster. The wurster
consist of access holes for the spray nozzle.At the
bottom of the wurster consist of plate and screen,the
top rim and bottom rim consist of seal that tight fit
the expansion chamber and product bowl.
A major clean of the wurster is carried out after
the time limitation is expired,Contamination of the
wurster,Mechanical repairs of the wurster.And change of
active and strength of the active ingredient.
Major clean varies from one company to another.
each pharmaceutical company have their SOP which they use
for their equipment.
To major the wurster it is of important that you read
the SOP on the equipment.Usually the will be an SOP on major
cleaning. some SOP give you a step by step reading on how to
do the major clean.
We begin by going to the OIT and put the Wurster column
coating system in cleaning mode. Position the Wurster to the
sensor on some equipment you can position the Wurster from the
OIT. Unbolt the column form the wall of the wall of the Wurster.
Removed each column on at a time and follow all safety procedure.
Open the discharge port to remove the screen and plate.
removed the top and bottom seal at the rim of the wuster.
make sure the Wurster is stripped apart so they can make the
cleaning easy. On some equipment the column are permanently
installed .
You begin the major clean by using portable hot water to
wash down the debris in the Wurster. After washing with the hot
water used the recommended brushes and soap detergent to further
clean the walls and also the Wursters columns. Clean the screen
separately depending on the conditions the screen might need
replacing.
After washing the walls of the Wurster ,the column ,
the plate screens, seals, bolts and screws. Rinse
thoroughly with portable water .Then you use deionized
water or purified to do a final rinse. Document and
label each cleaned equipment in their log books and
performed by and checked by.

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