Franglais:
the nodding donkey:
Yes, milk tankers (and a lot of other food grade tankers I guess) have usualy no baffles, because it’s hard to get the corners clean, and especialy with milk, the residue sticks. They usually have a single, half height devider, with a large gap underneath aswel. The liquid can move back and fore freely… depending on the input from the driver.
To be fair, unsympathetic drivers don’t usually last very long, because driving a milk tanker badly, is very, very uncomfortable 
There are twin compartment tanks, which limit the movement of the milk somewhat,but they have their own issues to catch out the unwary driver… 
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Used to do a bit of cream on export. Always needed a good hot wash with detergent to get it clean. As you say sticky, greasy, stuff.
The tanks with internal cleaning pipes needed checking around the heads to ensure they were clean. The bare tanks were easier to clean on the whole.
We pulled a few road barrels and they had some baffles inside, to do the job right it was best to get inside with a had brush around the corners. Yes, it was the responsibility of the tankwash to clean it, but the grief involved made it right for the driver to check and double check it. Our signature said we were happy with the job done.
White wine that tastes of coffee wasn`t a good selling point!
Luckily today, cleaning is the cleaning premises resposibility. No getting into the tank with a brush… 
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As for the (internal) CIP pipes and spray heads, on the old tanks we had to climb on top, and fit the spray heads inside the manhole covers before washing, and remove them afterwards. Often the CIP and Delivery pipework were the same, and getting up there was needed to enable the tank to be washed. Elvinsavety would not stand for it today.
Franglais:
the nodding donkey:
Yes, milk tankers (and a lot of other food grade tankers I guess) have usualy no baffles, because it’s hard to get the corners clean, and especialy with milk, the residue sticks. They usually have a single, half height devider, with a large gap underneath aswel. The liquid can move back and fore freely… depending on the input from the driver.
To be fair, unsympathetic drivers don’t usually last very long, because driving a milk tanker badly, is very, very uncomfortable
There are twin compartment tanks, which limit the movement of the milk somewhat,but they have their own issues to catch out the unwary driver… .
Used to do a bit of cream on export. Always needed a good hot wash with detergent to get it clean. As you say sticky, greasy, stuff.
The tanks with internal cleaning pipes needed checking around the heads to ensure they were clean. The bare tanks were easier to clean on the whole.
We pulled a few road barrels and they had some baffles inside, to do the job right it was best to get inside with a had brush around the corners. Yes, it was the responsibility of the tankwash to clean it, but the grief involved made it right for the driver to check and double check it. Our signature said we were happy with the job done.
White wine that tastes of coffee wasn`t a good selling point!
Cream is different again…horrible stuff. I regularly had to have at least one rewash in Ashby before they would allow cream to be loaded, and it will take two to three hours to get loaded. Never mind tipping it after. Never tipped cream, but heard from drivers who were over three hours tipping it.
Tipping cream, hot water hoses were used to get it all out. Either a plant employee or the driver on top squirting it through the manhole. I dont know if its relevant but it was often in there for 24/36hrs before tipping. Maybe load UK Sunday, tip France Monday. If there was a lot of sitting waiting to tip, then the rest of the day would be best used by driving with wash-out on 3rd day. Reload 3rd or 4th day.
The cream we carried was for cheese making by the by. It seems that using hot water to get it all out of the tank wasn`t an issue . Took a while, but not 3 hrs per tank.
Because it wasn`t in-house transport, the tank company, and hence the driver was responsible for cleanliness. There was the wash company UK, loading company UK, the receiving company France, the wash FR, and loader be it France, Germany, or Spain or wherever.
The loaders wherever would ask for a cleaning ticket, but if they thought it was smelly or dirty then it would mean a drive to a wash and time/money lost. The receivers would normally ask for a copy too.
The wash would give a certificate, but they would require a signature from the driver to say the wash was approved.
End of the day even after trying to pass it around, the buck stopped normally with the driver.
I did have a wash at a UK dairy once because they werent 100% sure about the tank. It did have a cert but they thought it had an odour to it. That wasnt a problem as that one did have CIP plumbing. Would have been a drive to find an open commercial wash otherwise.
Franglais:
Tipping cream, hot water hoses were used to get it all out. Either a plant employee or the driver on top squirting it through the manhole. I dont know if its relevant but it was often in there for 24/36hrs before tipping. Maybe load UK Sunday, tip France Monday. If there was a lot of sitting waiting to tip, then the rest of the day would be best used by driving with wash-out on 3rd day. Reload 3rd or 4th day.
The cream we carried was for cheese making by the by. It seems that using hot water to get it all out of the tank wasn`t an issue . Took a while, but not 3 hrs per tank.
Because it wasn`t in-house transport, the tank company, and hence the driver was responsible for cleanliness. There was the wash company UK, loading company UK, the receiving company France, the wash FR, and loader be it France, Germany, or Spain or wherever.
The loaders wherever would ask for a cleaning ticket, but if they thought it was smelly or dirty then it would mean a drive to a wash and time/money lost. The receivers would normally ask for a copy too.
The wash would give a certificate, but they would require a signature from the driver to say the wash was approved.
End of the day even after trying to pass it around, the buck stopped normally with the driver.
I did have a wash at a UK dairy once because they werent 100% sure about the tank. It did have a cert but they thought it had an odour to it. That wasnt a problem as that one did have CIP plumbing. Would have been a drive to find an open commercial wash otherwise.
I think they used steam, via the CIP pipe, when I drove for Arla. Can’t remember exactly, I loaded a few in Asby, and drove them down to Westbury, but never tipped one “live”.
On milk, the receiving dairy usualy washes the tank, after tipping. But then, they will have a CIP instalation anyway, to clean the plant. Some will sign the wash book, others don’t, and you sign it yourself. Our firm has a CIP set up in the yard, to wash our own tankers, and the bulk farm tankers. I guess that delivering other liquids, not all delivery or collection points would have their own cleaning set up. Finding a cleaning location must be a real pain, what with the added cost of fuel and time to get there.