Correct cleaning of processing plants is a basic requirement for food production. The whole cleaning operation in the food sector is called sanitization and it is composed of 2 main phases: cleaning and disinfection.
As regards the cleaning, based on experience, we recommend to run it after every process cycle (6÷8 hours approx.).
Principles of CIP Cleaning:
- Chemical: based on the type and concentration of chemical solutions used for cleaning (detergents)
- Kinetic: use of mechanical powers such as turbulence. Ideal speed is 1,5 ÷ 2,0 m/sec.
- Thermal: refers to applied cleaning temperature. Thermal disinfection is made through recycling of hot water and it is based on the pasteurisation principle. For closed circuits suggested temperature is about 85-90°C for a minimum time of 15 minutes
Cleaning-in-place of process lines, tanks, heat exchangers, etc, through recycling of detergent solutions.
Manual CIP Cleaning Unit
Pre-assembled CIP clianing unit, with control of temperature and timing of cleaning phases. The unit is composed of 1, 2 or 3 tanks for detergents, centrifugal feed pump for delivery of cleaning solutions, return pump, thermometer, electric or steam heater, control panel and fittings.
Automatic CIP Cleaning Unit
The basic plant is made of:
- 3/4 tanks whose capacity is designed according to the idle volume of the plant to be cleaned
- Feed pump/s
- Pneumatic valves
- Indirect heater/heaters of detergents and water with temperatures control
- Control instruments
- Control panel for the programmed control by PLC of the cleaning phases