Clean in Place (CIP) Best Practice

Summary

This presentation provides an in-depth look at best practices for Clean-in-Place (CIP) applications in the hygienic industry. Ryan Orbell from Burkitt highlights the key stages of CIP, including pre-rinsing, chemical cleaning, acid treatment, and disinfection. He emphasizes the importance of automation, system optimization, and key parameters like time, temperature, and flow velocity to ensure efficient cleaning. Burkitt’s expertise in process control, system design, and global support allows businesses to maintain hygienic standards while optimizing resource use. The session concludes with an invitation to explore tailored solutions for improving CIP processes.

Takeaways

• 😀 A CIP (Clean-in-Place) system cleans equipment without dismantling it, using water, chemicals, and mechanical force to achieve cleanliness.
• 😀 Modern food and beverage industries rely on automation to optimize cleaning processes and reduce operational interruptions.
• 😀 Industry 4.0 technologies help increase data gathering, which supports scheduled maintenance and improves asset management.
• 😀 The CIP process consists of three main stages: mechanical cleaning, chemical cleaning, and sterilization/sanitation.
• 😀 Pre-rinse is the first step, where water is used to remove visible dirt through turbulent flow, which is essential for effective cleaning.
• 😀 Caustic chemicals break down fats and proteins, while acid chemicals remove scale buildup and salts from the system.
• 😀 Not all CIP applications require an acid rinse; its necessity depends on the product and application.
• 😀 The efficiency of the CIP process depends on four key parameters: time, temperature, mechanical force (flow velocity and pressure), and cleaning agents.
• 😀 Dead legs and undrainable pockets should be avoided in system design to ensure effective cleaning in all parts of the equipment.
• 😀 Efficient process control and monitoring, such as with flow meters, temperature sensors, and conductivity sensors, are crucial to maintaining an optimized CIP system.

Q & A

What is a CIP system and why is it important in the food and beverage industry?

A CIP (Clean-in-Place) system is a method of cleaning plant equipment, pipelines, and tanks without dismantling them. It is crucial in the food and beverage industry to ensure hygiene and prevent contamination, with minimal manual intervention and operational disruption.

How has the technology for CIP systems evolved in recent years?

CIP technology has significantly improved in terms of design, efficiency, and reliability. Advances in automation, particularly with Industry 4.0, allow for better monitoring, maintenance scheduling, and asset management, providing more control and data to operators.

What are the three main stages of the CIP process?

The three main stages of the CIP process are: 1) Mechanical force, using water to remove residue through impact and turbulence, 2) Chemical action, where suitable detergents break down remaining residues, and 3) Sterilization, using heat and chemicals to kill microorganisms and biofilm.

What factors contribute to an efficient CIP cleaning recipe?

An efficient CIP cleaning recipe is based on four key parameters: time, temperature, mechanics (turbulent flow velocity), and cleaning agents (appropriate concentration). These factors work together to ensure effective cleaning while minimizing resource waste.

Why is turbulent flow important during the pre-rinse step?

Turbulent flow is crucial during the pre-rinse step as it provides better cleaning characteristics by achieving high velocity and impacts on surfaces. Laminar flow does not clean effectively because it lacks the necessary turbulence to remove residues.

What is the role of caustic solution in the CIP process?

The caustic solution is used in the chemical step to break down fats, proteins, and other residues that cannot be removed through mechanical force alone. It is circulated through the system to address invisible residues that could affect taste or smell.

When is an acid rinse necessary in the CIP process?

An acid rinse is used when products contain salts or minerals that may cause scale buildup. The acid helps remove this scale. However, not all CIP applications require an acid rinse, and it may be needed only periodically, depending on the application.

What is the purpose of the rinse recovery tank?

The rinse recovery tank collects water used during the rinsing phase. This water often contains residual cleaning agents and can be reused in future CIP cycles, ensuring both water and resource efficiency.

How can Burkitt help optimize CIP processes?

Burkitt can help optimize CIP processes by offering automation solutions, sensors, controllers, and engineering expertise to monitor and adjust key parameters like temperature, flow, and conductivity, which leads to more efficient operations and reduced resource consumption.

Why is water conservation important in CIP systems?

Water is a valuable resource, and conserving it in CIP systems is essential to reduce waste and costs. Constant monitoring of water use can prevent unnecessary consumption, ensuring that it is used efficiently while maintaining the required cleaning standards.