Cleaning In Place (CIP)
Cleaning in Place (CIP) refers to the use of a mix of chemicals, heat and water used to clean machinery, vessels or pipe work without dismantling the plant. CIP has been around for about 50 years and is used in hygiene critical industries, including food, beverage, biotechnology and pharmaceutical, to clean primary (and some ancillary) plant lines. The process can be one shot, where everything goes to drain, or recovery, which recycles most of the liquid. Overall, CIP can be a very efficient way of cleaning.
While your Cleaning in Place (CIP) systems were designed to automate your cleaning process and efficiently clean and disinfect your enclosed processing equipment, roughly 75% of CIP systems run un-validated, using the original settings. That means your system probably hasn’t been fine-tuned to perform optimally for your plant, including needed modifications to accommodate any production process changes that occurred since installation. Therefore, you may not be getting the full operational benefits from your CIP system investment.
Our CIP solution improve your cleaning results, maintain microbiological standards, and safeguard your food safety with CIPCheck. Your operational efficiency and total cost of ownership will be positively impacted as a result of CIPCheck’s clear, structured process that identifies and prioritises improvement actions under four categories:
- Effective and efficient hygienic design
- Cleaning efficiency
- Water, energy and chemical efficiency
- Time and usage efficiency