Introduction
The CIP cleaning system, commonly known as the on-site cleaning system, is widely used in beverage and dairy products, fruit juices, fruit pulps, jams, alcoholic beverages, and other highly mechanized food and beverage manufacturers. CIP in situ cleaning, also known as cleaning in place
Principle
Physical Cleaning: Removed visible dirt from the surface being cleaned.
Chemical cleaning: The surface being cleaned not only removes visible dirt, but also removes tiny, usually invisible deposits.
Microbiological cleaning: Being cleaned shows that a large part of the attached bacteria and pathogens have been killed.
Sterile cleaning: All microorganisms attached to the cleaned surface are killed. This is the basic requirement for UHT and aseptic handling.
Parameter:
| Tank size |
customized |
| cleaning recycles |
single circuit, double circuit, three circuits |
| heating method |
steam heating, electrical heating |
| CIP tanks |
alkaline tank, acid tank, hot water tank, clean water tank |
| Power |
220V/380V(customized) |
Working Process:
Dairy and beverage factory cleaning cycles include the following steps:
Scrape by water, compressed air, remove dirt, and recover residual products
Rinse loose dirt by pre-rinsing with water
Cleaning fluid
Wash with clean water
Sterilization, by heating or chemical (optional); if optional
This step requires the use of good water quality for final cleaning.
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