The purpose of Cleaning-in-Place (CIP) is to remove product residues and microorganisms from all wetted surfaces inside tanks, pipework and filling machines. Centec provide CIP skids for cold and hot cleaning in food industry.
Cleaning and sanitization must be performed periodically at appropriate intervals. A typical CIP cycle consists of various steps, e. g. pre-rinse with purified water, flushes with caustics and acid solutions, intermediate and final rinse with purified water. Chemicals and detergents are sometimes used to enhance cleaning performance. Depending on the system, after each cleaning step the cleaning media is either routed to drain (lost CIP) or back to the storage tank for later re-use (batch CIP). Temperatures, flow rates and times are adapted to the system dimensions and the cleaning tasks. Hot cleaning regimes use hot caustic and/or hot water. In cold cleaning regimes all media have ambient temperature. Centec provide a large variety of CIP systems. They can be small and mobile single channel units, or large stationary multi-channel systems, including storage vessels of any size for cleaning media and rinse water recovery. CIP systems are designed by Centec in such a way that optimal cleaning results are ensured, with the lowest consumption of water, chemicals and energy. While one part of the plant is cleaned other areas can continue to produce product. Double seat valve technology prevents intermixing of product and cleaning media at any time.
|Capacity||according to requirements|
|Cleaning Media||purified water, caustics, acids, disinfectants, chemical additives|
|Material||according to requirements|
|Options||different automation levels; remote maintenance access; double seat valve technology; water purification; CIP storage tanks (optionally insulated)|