Clean in place system (CIP) in food industry
What is CIP full form in Food Industry
Consequences of mistakes when buying and installing a CIP station
Benefits of engineering when purchasing a CIP stationThe Importance of CIP Procedure
in Food Industry
Types of CIP Systems for FMCG Industry
Centralized and Decentralized CIP Systems: Their Applications
The first type is most effective in small food production enterprises, where the distance between the station and the cleaning objects is small. Centralized systems are also common in those plants where all CIP operations are performed from a single location. It houses one CIP station or a group of them, and from there detergents are delivered to various washing objects.
The first type is most effective in small food production enterprises, where the distance between the station and the cleaning objects is small. Centralized systems are also common in those plants where all CIP operations are performed from a single location. It houses one CIP station or a group of them, and from there detergents are delivered to various washing objects.
CIP stations are applicable to almost all process systems in the beverage, brewing, confectionery and dairy industries. They can even be used to clean special equipment such as separators and pasteurizers. There are stationary stations and mobile CIP equipment.
The mechanical effect on the surface to be cleaned in the CIP system is achieved due to the work of shear forces caused by liquid pressure. The water flow velocity must be greater than 1.5 m/s to create sufficient turbulence and achieve the desired result.
Chemical exposure in the CIP station is used to remove product particles from the inside of the process system. This is Sterilization In Place. To achieve cleanliness, the chemical exposure must be combined with the mechanical force: the correct concentration of the detergent solution plus flow jet force.
Chemicals in the CIP circuit must be dosed correctly. Their concentration directly affects the cleaning process. Deficiency of "chemistry" will be a waste of money and increase water consumption, cleaning time. A high concentration of acid or alkali can damage equipment, harm people’s health.
The fourth important parameter is the time of mechanical, chemical and thermal forces exposure. Of course, the line will be cleared anyway. But the wrong choice of flow rate, temperature and concentration of "chemistry" will increase the duration of the process, and, therefore, downtime.
Acid concentration, water consumption and temperatures are maintained at the set values for the set time.
5. Final rinse with water. Acid solution and dissolved contaminants must be removed for food safety. As a result of flushing, only clean water should remain in the line.
The correct scheme of the CIP station operation guarantees not only external cleanliness, but also the removal of dangerous microorganisms. After CIP, the food line is ready for further use.
For the effectiveness of a CIP station, such technical and processing characteristics as the circuit and circulation volume are important. The greater the distance between the equipment and the station itself, the greater the loss of water, cleaning solutions and electricity. A circulation volume of 500−1000 litres is considered acceptable.
Consequences of mistakes when buying and installing a CIP station
In practice, when selecting equipment, you can buy the wrong thing in the wrong place, or install it incorrectly. These three mistakes often lead to trouble for all production process participants.
The owner runs the risk of buying a CIP station, which simply does not fit the conditions of his production. Or choose an unreliable seller who will not be able to help with the warranty and components in the future.
Station installation without considering the production conditions will create problems for the quality specialist. He may face the presence of dead zones on the line, the impossibility of sampling.
Such problems can be avoided if a reliable engineering company is involved in the selection of equipment. The owner of the food production enterprise will save more on minimizing risks than he will pay for her services.
During operation 24/7 remote engineering support helps to solve emerging problems quickly, optimize the cleaning process to save energy and water.
Engineering companies carry out warranty service. Another plus from working with them is savings on components. Often such firms have discounts on spare parts from manufacturers from 15% to 30%.
Viravix Engineering offers a turnkey CIP washing for the dairy industry. Our specialists will carry out the entire cycle of work: from the design of the station to commissioning, with subsequent warranty service.