Placer Process knows that wine, beer, food and beverage, dairy, liquid milk, alternative foods, and cannabis manufacturers must adhere to repeatable and consistent CIP sanitation protocols in order to provide the safest high-quality food and beverage products to consumers. Part of this sanitation process includes cleaning the equipment used during the mass production and manufacturing process. By using a Clean-In-Place System for this task manufacturers are able to optimize automated cleaning to ensure proper sanitation of all process equipment. Implementing CIP system will help minimize downtime and maximize the process uptime for manufacturing sellable products.
What is a CIP System?
A Clean-In-Place (CIP) system is a machine specifically designed to thoroughly clean all equipment utilized during the production process. Wine, beer, food and beverage, dairy, liquid milk, alternative foods, and cannabis CIP systems are capable of cleaning and sanitizing numerous types of equipment, including tanks, vats, mixers and blenders, silos, pumps, pasteurizers and homogenizers, process and transfer piping, spray dryers, conveyor belts, fillers, and many more. Clean-In-Place Systems are custom designed to meet the needs of the manufacturer and can be customized to meet the specifications and needs of the facility. CIP Systems clean all equipment consistently by delivering accurate amounts of chemical concentration, proper flow rate, exposure times and exact temperatures in a sequential manner. This reliability ensures proper sanitation and disinfection for all equipment used during your manufacturing process.
How can it be customized to my needs?
Wine, beer, food and beverage, dairy, liquid milk, alternative foods, and cannabis facilities have many different systems that need to be accounted for properly. That is why for every project we recommend getting an initial CIP and process assessment, so our team of seasoned engineers are able to design the optimal CIP system, CIP circuits, and overall CIP overview to meet your process improvement and CIP goals customized for your processes.
The first thing we consider is what type of equipment will the CIP System be cleaning? Sometimes the equipment may require modifications to maximize efficiency. Then, we then look at how many tanks and what types of valves are being used, whether you use a hot or cold cleaning process, and what type of heat sources are available (steam vs hot water), as well as chemicals being used. The Automated Clean-In-Place (CIP) System will be sized with the capacity to meet the required flow rate and pressure for the process equipment and piping. Our CIP system also includes various process analytic sensors to allow chemical set point measurements and system automation.
Placer Process team also collaborate with your Quality Control departments to meet your internal sanitation standards, sanitation measurement protocols, and also FDA requirements for food, beverage, and dairy manufacturing processes. Placer Process design various CIP systems with flexible and customizable components. For example, dairy CIP systems will require 3A components while food and beverage CIP systems are not necessarily required to meet 3A standards as long as the components comply with the sanitary process guidelines.
Want more information on how our Clean-In-Place Systems can work for you? Contact the Placer Process team of experts today!
