CIP Stands for ‘Clean-in-Place’. The technology of CIP system is vital in the food industry as the process demands a highly hygienic and aseptic environment. Food safety standards like HACCP and ISO demand effective Clean-in-Place procedures, to eliminate microbial contamination of the foods being processed.
Clean-in-Place is a method of cleaning the interior surfaces of pipes, vessels, process equipment and other associated fittings, without disassembly. Clean-in-Place is generally carried out with chemical solutions mainly bases like caustic soda and acids like nitric acid, to clean the organic and inorganic solid deposits on the tube surfaces. The chemical cleaning is followed by flushing with neutral water to wash out any traces of the bases or acids.
The CIP solution is heated in heat exchanger provided with steam and condensate setup. Multiple tanks are provided each for water, caustic and acid solutions. High capacity centrifugal pumps are provided to match the plant capacities. The number of CIP circuits and the volume of the tanks are decided depending on the plant area and number of systems to be cleaned. In large systems mix proof valves are provided to isolate the CIP circuits from one other.
HRS excels in design and supply of integrated and sophisticated centralized CIP systems. Such systems are advantageous in reducing the consumption of water, chemicals, steam and power; eventually reducing the effluent discharge. This approach is advancement to local CIP setup, where each machine has an independent CIP module.
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