Posted on November 7, 2025 by Keeen

Removing Fruit Latex/Resin Build-Up on Surfaces and Equipment

Fruit latex or resin is commonly encountered in businesses that handle and process large volumes of fresh fruit. Industries working under time constraints often see sticky latex residues adhering firmly to surfaces and equipment. Planning immediate cleaning after operations and using bio-based cleaners with enzymes or natural acid degradation technologies can effectively remove these residues—quickly, safely, and sustainably for both equipment and the environment.

Why Fruit Latex/Resin is Difficult to Clean

Fruit latex typically contains sugars, pectin, and natural polymers found in fruits like jackfruit, mango, and durian. When in contact with equipment or kitchen tools, these substances form sticky, stubborn layers. In industrial food and service settings, this creates a significant cleaning challenge due to Pectin and sugars create a sticky film that hardens under heat or humidity, forming a “coating” with strong surface bonding. Natural polymers in latex enhance bonding to stainless steel, plastics, or glass. The last is Layering effect  New residues accumulate on top of incomplete cleaning, increasing thickness and stickiness over time.

Businesses Most Affected by Fruit Latex Residue

1. Fruit Processing Plants
   • Juice & smoothie manufacturers
   • Jam, jelly & pectin factories
   • Canned fruit production lines
   • Frozen fruit processing facilities
     Common during peeling, slicing, crushing, and juicing processes.
2. Juice Bars & Smoothie Shops
   • High latex residues in blender jars, mixing glasses, and preparation counters if not cleaned immediately.
3. Restaurants & Hotels
   • Found in salad stations, dessert bars, trays, and drains after cutting large quantities of fruit.
4. Wet Markets & Fruit Stalls
   • Residues collect in drainage channels, becoming breeding grounds for mold and bacteria.
5. Confectionery & Bakeries
   • Fruit filling residues build up in ovens, trays, and molds.
6. Export Packing Houses
   • Common in washing, grading, and packaging machinery for fresh fruit exports.

Risks of Neglecting Fruit Latex Residue

• Microbial Growth: Organic residues feed bacteria, molds, and yeasts, causing odors and food contamination risks.
• Reduced Equipment Efficiency: Thick residue insulates heat, impairing ovens, pans, or heating devices.
• Safety Hazards: Sticky floors increase slip risks, and loosened residue may contaminate food.
• Material Damage: Repeated use of harsh chemicals can corrode stainless steel or dull polymers.

Effective and Safe Cleaning Process

Step 1: Pre-treatment

• Apply warm water or steam (60–80°C) to soften pectin and sugars.
• Use gentle mechanical action (e.g., water jets or soft brushes) to reduce upper layer thickness.

Step 2: Apply KEEEN KF 104 Alkaline Detergent

• Plant-derived surfactants break down and emulsify latex and fruit oil residues.

Step 3: Cleaning Procedure

1. Dilute detergent as recommended (e.g., 1:50–1:20).
2. Spray over affected areas and allow a dwell time of 5–10 minutes.
3. Gently scrub with a microfiber sponge or nylon brush to activate enzymatic action.
4. Rinse thoroughly with medium-pressure clean water.
5. Inspect surfaces to confirm no residue remains.

Step 4: Safety Precautions

• Choose cleaners that are safe for operators and materials.
• Ensure proper ventilation and wear gloves/goggles if needed.
• Avoid extreme heat or harsh chemicals on sensitive plastic surfaces.

Sustainable Cleaning Approach

Combining pre-treatment with bio-based cleaners allows sticky fruit latex to soften and release easily—without relying on aggressive corrosive agents. This approach saves time, reduces labor, and protects equipment and operators.

For operations with heavy residue levels, establish a regular cleaning schedule (e.g., weekly) and consider using ATP swab tests to verify hygiene levels and maintain optimal performance.