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.

  • Compact, easy to install, skid mounted modular CIP system
  • Integrated CIP System can be designed for Flow rates ranging from 5000 LPH upto 200,000 LPH depending on cleaning fluid velocity required for piping and Equipment
  • Fully automated CIP system with Flow, conductivity, level sensors, temperature sensors and pneumatic B/F / Seat valves with PLC & SCADA
  • Recipe based one touch process solution for ease of object selection and cleaning cycle which reduces manual invention and errors
  • Savings in water consumption, chemical wastage, low effluent discharge and environment impact due to precisely preprogrammed process sequence.
  • Design in accordance with 3A USDA and FDA standards

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.

  • Fruit processing, all kinds of liquid food processing equipments
  • Fruit based Juices and beverage processing units
  • Dairy and confectionary plants
  • Brewery and their bottling lines
  • Infant food processing systems