Dairies and breweries have used CIP of many years but few other plants have used it because it is expensive to buy and install and some processing equipment can be hard to clean this way.
Therefore, food processors can only use CIP in certain places and the system must be custom designed.
According to Society of Dairy Technology, CIP can be defined as the cleaning of the complete items of the plant or pipeline circuits without dismantling or opening of the equipment and with little or no manual involvement on the part do the operator.
Basically CIP is a hydrodynamic cleaning process where rinsing, cleaning and sanitization fluids circulate along the path of the product and provide the detergency as well as the mechanical action needed for the removal of soil without dismantling the line.
The CIP principle combines the benefits of the chemical activity of the cleaning compounds with the physical effects of spray, flowing fluids and brushed.
CIP units comprise vessels for storage and recovery of cleaning solutions, along with valves, pumps, pipelines and field instrumentation to allow cleaning to take place, usually automatically.
The system dispenses the cleaning solution into the soiled surface, for the right amount so time, at the right temperature, at the right concentration and with the right amount of force.
Cleaning in place (CIP)
