Upgrading Clean-In-Place Systems for Higher Quality, Better Safety, and Stronger Sustainability

As food, beverage, wine, beer, milk, dairy, alternative food, and cannabis production facilities grow and parameters of the plant change over time it’s important to re-evaluate clean-in-place systems to ensure they are still operating optimally for the facility. This can be due to a new product line being launched, additional equipment being added, or even a failing piece of equipment that needs attention.

Whenever a new clean-in-place system needs to be installed or if one is being upgraded to serve a greater capacity in the plant it’s important to start with an audit. Without an audit to identify the needs and existing systems in the production line it’s impossible to properly design a CIP system that fits improves the facility. Not only does an audit allow the CIP system to be built to specifications but a great process system design engineer will also utilize existing systems for greater efficiency and can prepare the system for future expansions.

Our seasoned clean-in-place design engineers regularly address these types of problems and challenges in food, beverage, wine, beer, dairy, milk, alternative food, and cannabis facilities. It’s not uncommon for our engineers to discover better ways to utilize these existing systems to reclaim heat, or utilities that increase the overall efficiency of the entire plan.

Clean In Place System

A a well designed and considered clean-in-place system can be automated and monitored for additional control over the entire process. An optimally configured CIP system can increase the overall efficiency of the plant by creating the ideal balance between cycles and use of utilities. This allows for the equipment the CIP system services to have longer up times and shorter downtimes as well as using only what’s needed of utilities, reducing costs while boosting production. Not only does a CIP system assist in these areas but a properly design system will also remove the possibility of human error or inconsistent cleanings between shifts as it’s all automated. With the monitoring and reports generated by the computers plant managers can easily monitor progress and address issues before they become problems.

If you’d like to see if your clean-in-place system can be improved or you want to take advantage of the latest technologies, contact us today or read more about clean-in-place systems here.

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