CIP Cleaning

    CIP (cleaning in place) cleaning system, commonly known as on-site cleaning system, is widely used in food and beverage production enterprises with a high degree of mechanization, such as beverages, dairy products, juice, pulp, jam, and wine.

    CIP cleaning system is mainly composed of acid tanks, alkali tanks, water tanks, heating systems, pumps and control systems. Without disassembling or moving the device, the cleaning liquid can be transported by a centrifugal pump and forced to circulate in the material pipeline and equipment to achieve the cleaning purpose.

    Advantages of CIP cleaning system: ensure a certain cleaning effect and improve product safety; save operation time and improve efficiency; save labor and ensure operation safety; save water, steam and other energy and reduce the amount of detergent; production equipment can be large-scale and highly automated; extend the service life of production equipment.

CIP (Cleaning in Place) Process

1. Flow measurement: 

    During the CIP cleaning process, the flow and pressure of the cleaning fluid are crucial. By detecting the flow, you can ensure that the circulation and mixing of the cleaning fluid are good and the cleaning effect is as expected. At the same time, you can monitor the consumption of the cleaning fluid to help manage the use of the cleaning fluid and control costs. Electromagnetic flow meters measure the flow of acid and alkali cleaning fluids, and ultrasonic flow meters measure the flow of soft water or RO water.

2. Temperature measurement: 

    The CIP cleaning process requires not only the removal of dirt, but also the killing of bacteria and microorganisms. The appropriate temperature can not only increase the dissolution capacity and cleaning speed of the cleaning fluid, which helps to remove dirt and residues faster, but also improve the sterilization effect, ensuring that the equipment and pipelines after cleaning meet the hygiene standards. Temperature measurement can choose thermal resistors or thermocouples.

3. Water quality monitoring:
    pH: pH is an indicator to measure the acidity and alkalinity of water. During the CIP cleaning process, too high or too low pH will affect the cleaning effect and even damage the equipment. Only the appropriate pH value can ensure the optimization of the cleaning effect.
    Conductivity: By monitoring the conductivity, it is possible to determine whether the concentration of the cleaning solution is appropriate, and then adjust the ratio of the cleaning solution to maintain the stability and consistency of the cleaning solution, improve the cleaning efficiency, and extend the service life of the equipment.