What is CIP SYSTEM?

Cleaning production equipment is an important step in the food and beverage production system. The results of equipment cleaning will greatly affect the quality of the finished product.

CIP stands for "Cleaning In Place", which is the process of cleaning, disinfecting and disinfecting in place without the need to disassemble the device. This process involves spraying or spraying the surface of the equipment or allowing the cleaning solution to circulate in the equipment under conditions where turbulence and flow rates increase.

The purpose of the CIP process is to remove dirt and reduce the amount of microorganisms on the surface of the device.

FACTORS AFFECTING CIP

+ Chemistry
- Detergent concentration is not suitable
-Choose the wrong detergent
-Water hardness is not correct (Any product at a certain concentration will work best)
+ Mechanics
-Inappropriate use pressure
- Poor cleaning drainage
-There is a lot of space the CIP stream can't reach
- Flow, low pressure. (Detergents will not completely remove dirt unless one or more other mechanical devices such as a rotary sprayer are involved.)
+ Temperature: The temperature is not suitable (The higher the temperature, the higher the cleaning efficiency)
+ Time: Time is not reasonable (if a detergent does not have enough time to complete the necessary steps, the effect will be poor)