Clean-in-place (CIP) is a procedure by which process lines, tanks and equipment are sanitized without any disassembly. We will specify, design and fabricate CIP systems tailored to your needs, whether it be manual or fully automated. Single tank or multi-tank CIP Systems are available including temperature control and detergent injection capabilities, and can be built for efficient reuse of water, chemicals and energy.
● Safety Improvement
● Reduction of manual cleaning process.
● No equipment dismantling / vessel entry.
● Chemical handling reduction.
● Reproducible, repeatable and controllable results.
● Automatic cycles ensure every item is cleaned every time.
● Human errors eliminated.
Lower Operating Cost
● Increased productivity through reduction of down time.
● Reduced expenditure of cleaning time and personnel.
● Cost savings of energy, chemicals, water used and effluent generated.
This system can be built with a variety of configuration options, such as tank size, number of tanks, heating type, valve type and chemical dosing. Common components include one or more tanks, a pump, flow meter, heat exchanger, temperature transmitter, conductivity meter, and associated valves and piping. If additional hard-piping cannot be installed in a facility, or you simply demand greater cleaning flexibility, mobile CIP system or return pump cart can provide the solution.
The CIP systems supplies cleaning circuits with the necessary flow velocity, temperature, and chemical concentration (alkali, acid and sanitizer) for the correct amount of time through automated control. CIP systems are widely used in dairy, beverage and juice industries.
- Related Products
High-temperature short-time (HTST) pasteurization, or flash pasteurization, is commonly utilized in food and beverage industries. Products are heated and held at a specific temperature and time, followed by quick cooling to ensure complete destruction of contained pathogenic microorganisms. Compared to batch pasteurization, HTST system offers advantages of lower utility costs and higher continuous throughput. Use of regenerative heating and cooling in heat exchangers can further increase operational efficiency.
The balance tank is a staple of a dairy's pasteurization process and other beverage HTST loops, providing return storage for insufficiently pasteurized product from the flow diversion valve. It is designed to hold an unpasteurized / raw product at a constant working level to ensure a uniform head pressure to the HTST booster pump. This is available as a standard product as well as an engineered to order / customizable tank.