Food and beverage manufacturers recognize that having proper clean-in-place (CIP) methods for closed systems is not only a regulatory requirement, but it also makes good business sense by ensuring consumer food safety and product quality.
What doesn’t make sense are the current practices many manufacturers undergo in order to make changes to their CIP recipes, sequences, and procedures. Often this requires issuing request for proposals, securing approvals, involving sanitation or chemical experts, and waiting weeks for an optimization expert or otherwise other engineering resource to conduct an onsite visit and perform a straightforward change.
Time is money, as every manufacturer knows. Clearly something better, faster, cheaper, smarter, and simpler is needed.
Enter newer, configurable CIP systems that empower manufacturers by bringing optimization and system design together in one automation solution. Typically, optimization and programming are two functions approached separately. When combined into a single solution, however, the automation gives manufacturers full control over adjusting and monitoring their CIP systems without incurring the expense and inefficiencies that come with calling in outside programming or engineering assistance for each and every modification.
With the latest control and monitoring automation, manufacturers can themselves tweak and modify their CIP systems to create greater efficiencies, use fewer chemicals and less water, and decrease cleaning downtime. They can do it all, without having to call in external resources to incorporate their prescribed changes into the automated system.
Today’s best configurable CIP solutions allow operators to adjust time, temperature, and flow at will.