I use bleach all the time. I keep my empty fermenters filled when not in use, and keep my hoses, funnels, and other plastics in half-filled bucket.
Every time I rack a beer or empty a fermenter, I run the bleach solution through the hoses. I never get an infection.
Before contact with beer, rinse in hot tap water. For a 5 gallon fermenter you would just rinse about a pint of hot water around in it, empty, and then repeat. Bleach solution leaves a film that cold water will not remove. I believe leaving it to air dry is OK too, but since I leave everything soaking in it, I never do that.
The biggest problems with bleach:
- You can't sanitize anything metal in it. The chlorine attacks the metal and it will corrode. You can always use boiling water.
- It's a ***** rinsing out bottles with hot water. I did that 15 years ago, and I truly believe that was what drove me to give up brewing for a number of years. I do use Idophor no-rinse sanitizer for sanitizing bottles, and it makes it really easy.
There must be some restaurant supply shops around where you might be able to get a food safe no-rinse sanitizer. Madrid is a big city.
Good luck.