Saturday, December 31, 2016

Cleaning in place (CIP)

Today, in many food industries, cleaning in place (CIP) is not only a cleaning method but a strategic decision built into the design of the plant and its individual parts.

Among the advantages of CIP:
*Permit on-site cleaning
*Substantial increases in processing capacity
*Reduced losses through the application of CIP cleanable automated vales and highly automated process
*Minimizes downtime
*Improved quality of all products and significant improvement in perishable products
*Reduced labor for both processing and cleaning

An additional advantage is that the cleaning agent/solvent quantities necessary for CIP is less than for conventional cleaning.

Basically CIP is a hydrodynamic cleaning process where rinsing, cleaning and sanitizing fluids circulate along with the path of the products and provide the detergency as well as the mechanical action needed for the removal of soil, without dismantling the line.

It is an economical method of maintaining the processing line at peak performance and extending it operating life. It is recommend that regular CIP cleaning is included in the preventive maintenance program to maximize processing performance and minimize the system operating costs and overall maintenance cost.

With its controlled, monitored, documented and reliably reproducible cleaning result, CIP fulfills the GMP (good manufacturing practices) requirements.
Cleaning in place (CIP)
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