Clean-in-place

Produtc Introduct：

The clean-in-place system is commonly known as the in-situ cleaning system,which is widely used in high-mechanized food and beverage production enterprises such as beverages,dairy products,fruit juices,fruit pulps,jams,ａnd wines.Cleaning in place is abbreviated as CIP,also known as cleaning positioning.Clean-in-place refers to the use of high-temperature,high-concentration cleaning fluid to clean the contact parts of food and machinery without disassembling or moving the device.This equipment is used to clean and purify production equipment that has strict sanitation requirements.

Structure diagram of CIP 1a.Acid tank:SUS304, volume 500-3000L, etc., can be customized according to customer requirements; 1b.Alkali tank:SUS304, volume 500-3000L, etc., can be customized according to customer requirements; 1c.Water tank:SUS304, volume 500-3000L, etc., can be customized according to customer requirements; 2a.Concentrated acid tank (only fully automatic CIP containing): SUS316L, volume 50-500L, etc., can be customized according to customer requirements; 2b.Concentrated alkali tank (only fully automatic CIP containing): SUS316L, volume 50-500L, etc., can be customized according to customer requirements;

System characteristics of clean-in-place:

1.The CIP system is economical and low in operating cost, compact in structure, small in footprint, easy to install and maintain. It can clean the production equipment such as tank containers and pipelines on-site, and the cleaning process runs in closed tank containers and pipelines.

2. The CIP system can be divided into one to four channels according to production needs. Especially for two-way and above two-way, it can not only clean the same or more than two areas at the same time, but also can clean while producing during the production process. This shortens the time for CIP cleaning during production.

3. Extracorporeal circulation system can reduce energy consumption.

4. Backwater system can reduce CIP water consumption.

5. Fully automatic CIP system, which can automatically detect, add liquid, discharge, display and adjust the cleaning liquid, simple operation and good cleaning effect.

Cleaning program of clean-in-place:

Taking the beverage industry as an example, the cleaning procedures are as follows:

First, wash with water at room temperature or hot water above 60°C for 3-5 minutes; then at 60°C-80°C, wash with 1%--2% alkaline solution for 10-20 minutes; then wash with water below 60°C for 5-10 minutes; finally, wash with water for 3-5 minutes.The cleaning flow is actually to speed up the flow rate of the cleaning fluid, which has an effect and a cleaning effect.

Wash with hot water at room temperature or above 60°C for 3-5 minutes; then at 60°C-80°C, wash with 1%--2% solution alkali for 5-10 minutes; then use below 60°C Wash with clean water for 5-10 minutes; finally disinfect with hot water above 90°C for 10-20 minutes.

The following is cleaning process flow chart:

The principle of CIP is to achieve the cleaning effect through the reaction of internal chemical reagents, and the chemical reagent is the main factor that determines the cleaning effect.Different chemical reagents will produce different chemical reactions to achieve different cleaning effects.For example: acid washing can remove residues such as calcium salt and mineral oil through chemical reactions; alkaline washing can remove fat and protein residues through saponification reaction;the sterilizing effect of the sterilizing agent is rapid and effective for all microorganisms; it is generally non-toxic after dilution; it is not affected by water hardness……

Generally speaking, the temperature of the washing liquid will increase the chemical reaction speed by 1.5-2.0 times when the temperature increases by 10°C, and the cleaning speed will increase accordingly, and the cleaning effect will be better. The cleaning temperature is generally not lower than 60°C. The cleaning time is affected by many factors, such as the type of cleaning agent, concentration, cleaning temperature, product characteristics, production pipeline layout, and equipment design. The cleaning time must be appropriate, too short to effectively remove the dirt, too long will waste resources.