A clean-in-place (CIP) system is like a washing machine connected to your food processing equipment. When fully integrated with a modern automation system opportunities abound for increased production capacity, enhanced product integrity, and significant savings in time, energy costs, and chemical expenditures. If you are interested in getting more out of your processing equipment, here’s what you need to know.
The CIP Basics
A CIP system is comprised of dedicated equipment for the rinsing, washing, and sanitization of the interior surfaces of your process equipment. In these systems you will usually find tanks, valves, pumps, heat exchangers, chemical dosing, and process instrumentation devoted to this purpose. A single CIP system usually cleans a variety of processing equipment items and areas.
The connection between a CIP system and your process equipment is through a series of pipes, valves, and/or flow connection plates. These systems create and circulate various cleaning solutions through your process equipment. They generally monitor and record contact time, flow rates, temperatures, and chemical concentration levels to insure your equipment is properly cleaned. As the name implies, the CIP system and the equipment you are cleaning remain in place, and are generally not disassembled in any way as part of the cleaning regimen.
Compare this to a manual cleaning process. With this method your process equipment needs to be disassembled by hand; manually washed, rinsed, and/or sanitized; then reassembled when complete. For larger items like tanks, this likely requires rinsing down the tank, manually scrubbing the interior with a wash solution and brush, and then manually rinsing it off when complete. These methods are time consuming, and carry some risk to product integrity if the manual cleaning is not performed properly. For very large tanks, a manual approach may not even be possible.| | | Next → | Single Page