Clean-In-Place (CIP) systems can be improved or added for any sanitary process operation. There are many varieties of CIP systems, each of them customized to the facility and sub market. The basic components are often the same, but the nuance in how they are used and configured makes the difference between a CIP system for a dairy plant and one for a brewery. Each facility has unique needs and requirements which the CIP system is customized to fit for optimal performance.
The main components of a CIP system are the same regardless of the system size
- One or multiple tank(s) connected to a fresh water source for the circulation of water and cleaning solutions
- A pump with adequate flow and pressure for the different CIP circuits designed specifically for the facility
- Most with a heat exchanger connected with a utility connection to heat the CIP solutions
- Instruments for repeated and validated CIP cycles
All CIP systems contain these basic building blocks with additions based on specific needs of the plant and production line. A properly setup system not only can help with consistent product quality and shelf life, but it also increases the sustainability of the plant and production process.
CIP systems can be used in any facility to improve the manufacturing process and create a higher quality product. It’s important to have the right configuration for your CIP system, and we always recommend regular audits of those systems and your plant as a whole to identify problem areas and address them appropriately. Remember, as your facility grows and changes, support systems such as Clean-In-Place also need to be reevaluated so they are operating optimally.