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Vikan.com
Pipe Cleaning Brush f/handle, Ø50 mm, Hard, Green
Item number: 5380502

Pipe Cleaning Brush f/handle, Ø50 mm, Hard, Green



Easily clean pipes and tubes on appliances such as fish-sorting machines and meat mincers with this versatile Pipe Cleaning Brush. Can be used with any Vikan handle.

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Product data

Complies with UK 2019 No. 704 on food contact materials Yes
PFAS, Phthalates and BPA intentionally added No
Visible bristle length 10 mm
Weight cardboard (Recycling symbol "20" PAP) 0.018 kg
Weight bag (Recycling Symbol "4") LDPE ≥ PCR 30% 0.0027 kg
Weight cardboard (Recycling symbol "20" PAP) 0.018 kg.
Weight bag (Recycling Symbol "4" Low Density Polyethylene (LDPE) 0.0027 kg.
Tare total 0.0207 kg.
Tare total 0.0207 kg
Material Polypropylene;Polyester (PBT);Stainless Steel (AISI 304)
Bristle stiffness Hard
Country of origin Denmark
Colour Green
Box Width 155 mm
Complies with REACH Regulation (EC) No. 1907/2006 Yes
GTIN-14 Number (Box quantity) 15705025380251
Complies with Halal and Kosher Yes
Gtin-13 Number 5705025380254
Complies with (EC) 1935/2004 on food contact materials¹ Yes
Complies with FDA Regulationl CFR 21¹ Yes
Complies with EU Regulation 2023/2006/EC of Good Manufacturing Practice Yes
Customs Tariff No. 96039099
Box length 290 mm
Box Height 110 mm
Width 50 mm
Product Diameter 50 mm
Length/Depth 140 mm
Gross Weight 0.13 kg.
Net Weight 0.11 kg.
Max. pH-value in Usage Concentration 10.5 pH
Min. pH-value in usage concentration 2 pH
Box Quantity 10 Pcs.
Quantity per Pallet (80 x 120 x 180-200 cm) 2800 Pcs
Max. cleaning temperature (Dishwasher) 93 °C
Max. drying temperature 100 °C
Max usage temperature (food contact) 80 °C
Max usage temperature (non food contact) 100 °C
Min. usage temperature -20 °C
Recommended sterilisation temperature (Autoclave) 121 °C

Downloads

Declaration of Compliance
Product data sheet
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Vikan Hygiene colour coding

Vikan’s Hygiene range of colour-coded cleaning tools are used by food & beverage companies worldwide to ensure cleaning tool segregation and improve food safety.

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