A CIP system is a type of operation that is used for clean in place processing by food manufacturing plants. The key goal of a basic CIP system is to optimize safety, or to prevent cross-contamination between food product changes. Another goal is to speed up the time used to send a product to market, while reducing the downtime on production in a plant.
Other CIP Benefits
A CIP system also enables food producers to maximize thermal energy, or to prevent any loss in heat and reduce the amount of energy used. That includes minimizing the utilization of water as well. The basic CIP system process includes multiple cycles, all of which include an initial and final step for draining, a pre-rinse step, an alkali wash. In some instances, an acid wash and post-rinse are also included.
Rinse and Wash Cycles
The rinse and wash cycles for a CIP system can last for as little as five minutes, or take as long as an hour. A sanitize cycle may be included in order to reduce any level of bacterial contamination. This part of the process may involve utilizing oxidants in the form of ozone, Peracetic Acid (PAA), hydrogen peroxide, chlorine dioxide or similar compounds containing chlorine. A thorough removal of the chemicals is necessary to avoid cross-contamination, and to keep the stainless steel in the apparatus from becoming corroded.
Therefore, the “cleaning in place” or CIP operation is made up of basically five steps. Using the system is comprised of a pre-rinse of the food, an ambient or hot detergent wash cycle, an intermediate rinse, sanitation or disinfection cycle, and a final rinse.
When the CIP operation begins, a pre-rinse is conveyed through a circuit where it “chases” after the food product through the line. A timing sequence then kicks in, which is contingent on flow rates and distances. The sequence automatically switches the valves at the appropriate times to reduce the interface between the rinse water and food product.
The Pre-rinse State
Approximately 90% of product residue is removed during the pre-rinse state. When the rinse water becomes turbid, the pre-rinse stage is automatically terminated. In turn, the utilization of the washing chemical is reduced. Proper cleaning in a CIP operation involves such components as the strength of a detergent, the amount of time used for cleaning, and the proper mechanical activity, coverage, and temperature.
Why a CIP Operation is Important to the Processors of Food
Clean in place or the CIP system has made it possible for manufacturing plants to quickly process food items that are safe and dependable to consume. Downtime is reduced, and plants reach their market destinations quickly without the worry that they might be delivering unsafe food. No food manufacturing plant would survive without a CIP operation in place.
