A banana puree line must be operable when production stops as well as when it runs steadily. The shutdown sequence affects retained product, restart decisions and the time required to verify a clean system.
Follow the material to the last outlet
Identify product trapped in hoppers, pump cavities, refiner chambers, valves, exchanger sections and filling connections. Specify a safe recovery or disposal route rather than assuming every part drains by gravity.
Separate circulation from dismantling
List parts cleaned in place, parts removed for cleaning and surfaces that need inspection. Check the cleaning return path and any low-flow branch. A central cleaning unit does not by itself prove that every product-contact location is reached.
Make changeover reviewable
Keep a clear record of isolation, cleaning verification, reassembly and readiness for the next product. The recipe and acceptance limits must fit the equipment and actual soil. Do not use a generic concentration/time chart as a site-wide operating instruction.