CIP System Machine

The sanitary aspects of producing food and beverage products are of extreme importance. Plants must meet high hygienic standards to avoid a product's degradation and contamination during operation, and plant cleaning must be carried out quickly and thoroughly. The cleaning requirements are best met with Cleaning-in-Place (CIP) systems.

CIP systems are divided in differents operations :

1- Flushing in order to eliminate residues
2- Alkaline cleaning operation : alkaline detergents
dissolve fat and proteins, and cleaning where harder
deposits have occured
3- Intermediate water rinse
4- Acidic cleaning operation: for neutralising the caustic
remaining on the surfaces of the plant. The acidic
detergents remove mineral deposits in the equipment
(especially warm areas like in the pasteurizer)
5- Final water rinse: Cold water purges out the residual
acid solution.