CIP (cleaning in-place) is the commonly used method of cleaning in food processing industries. During the CIP process, cleaning and disinfecting solutions are circulated through the circuit to clean the production and filling systems without dismantling them. CIP cleaning minimizes the risk of contamination and cross-contamination, and therefore ensures that food is safe at all times. The integral CIP cleaning system is more suitable to the small dairy product and beverage plants.
Integral CIP Cleaning System Operation Characteristics
●The heating of cleaning fluid is achieved by human operation;
●When the cleaning fluid concentration is not up to the cleaning concentration, the operator should add concentrated acid or concentrated alkaline in the acid liquor tank or the alkaline liquor tank;
●When cleaning, the transport of CIP fluid is processed by the operator operates relevant pipeline valve;
●If the tank is short of water, the operator adds water in it.
The Successful CIP Cleaning Depends on
1. Proper temperature
2. Sufficient circulation time
3. Proper concentration
4. Contact with all surfaces
5. Sufficient velocity of solution
Integral CIP Cleaning System Operation Characteristics
●The heating of cleaning fluid is achieved by human operation;
●When the cleaning fluid concentration is not up to the cleaning concentration, the operator should add concentrated acid or concentrated alkaline in the acid liquor tank or the alkaline liquor tank;
●When cleaning, the transport of CIP fluid is processed by the operator operates relevant pipeline valve;
●If the tank is short of water, the operator adds water in it.
The Successful CIP Cleaning Depends on
1. Proper temperature
2. Sufficient circulation time
3. Proper concentration
4. Contact with all surfaces
5. Sufficient velocity of solution