The Cleaning in Place (CIP) system is an automatic in situ washing system.
Without dismantling the production machine it involves recirculation of the cleaning solution or detergent through processing line components like pipes, heat exchangers, pumps, valves, and so on. The cleaning solution circulates at high speed through the line generating the friction and turbulence required to remove fouling or soiling.
It’s important to use a detergent suitable for all the surfaces it will circulate through and prevent it from accumulating at the equipment bottom because it loses its sterilizer power.
Cleaning the processing line is essential for the hygienic production of high quality food. Cleaning cycles must be repeated when the production cycle has finished removing deposits of organic compounds such as proteins, carbohydrate, fats, minerals and many others which form the nutritional base on which bacteria grow and which are the precursors to the phenomenon of bio-corrosion. The parameters in the washing cycles depend on the product, the processing line and the sanitation standards. The CIP cycle starts with the preparation of the dissolution with water in the formulation tank. A dosing pump is used for the reagent.
The control system warns you once the solution has the required concentration. Then a centrifugal pump (installed in parallel to the product pump) recirculates the dissolution through the processing line.
The control system allows the user to configure alternative cleaning cycles:
Rinsing with hot water, CIP only with soda, complete CIP (acid and soda.