CIP Cleaning System

Food and beverage processing equipment should be cleaned before and after production or even during production. The first is because the surface may become fouled during production, which directly affects the efficiency of the operation and product quality. The second is because the food residues in the equipment will become a place for microorganisms to multiply and produce adverse chemical reactions. Such food residues that include microorganisms will cause safety and quality problems if they enter the next batch of food, will. Therefore, food processing equipment must be cleaned timely and regularly.

• The CIP system can be divided into one loop to four loops and more than two loops. It can clean one or two or more areas at the same time, and it can also clean during production changes, which improves the efficiency of the production line.
• The fully automatic CIP can automatically detect, add, display, discharge and adjust the cleaning fluid, automatically switch the process parameters, and automatically adjust the cleaning time, PH value, temperature and other parameters.
• S. imported pneumatic diaphragm pump is used to extract concentrated acid and alkali, which reduces equipment maintenance rate and improves cleaning efficiency.
• The backwater system and extracorporeal circulation system effectively reduce the CIP water consumption.

1. Cleaning time: The longer the cleaning time, the better of the cleaning effect.
2. Cleaning agent temperature: When the cleaning temperature rises, the chemical reaction speed and dissolution amount of the cleaning solution and dirt will increase. The cleaning temperature is generally not lower than 60°C.
3. Cleaning agent: The cleaning agent has the greatest impact on the cleaning effect. Cleaning agents are mainly acids and alkalis, of which sodium hydroxide and nitric acid are the most widely used. Alkaline detergents have a good effect on removing dirt with high protein content, but have a certain corrosive effect on food rubber gaskets. Acid detergents have a good effect on stubborn dirt that alkaline detergents cannot remove, but they are corrosive to metals.
4. The concentration of cleaning agent: When increasing the concentration of cleaning agent, the cleaning time can be appropriately shortened or the cleaning temperature can be lower.
5. Cleaning flow: The cleaning flow is to ensure the flow rate of the cleaning liquid during cleaning, thereby producing a certain mechanical effect. The impact force can be improved by improving the turbulence of the fluid and the cleaning effect can be achieved.

Hot water Washing: The first step in any cleaning process should be to wash all loose particles with hot water. If possible, it should be washed immediately after the equipment stops production.

Alkaline washing: NAOH—can dissolve protein, saponify fat at high temperature; polyphosphate-prevent calcium precipitation.

Acid Washing: strong acids such as nitric acid and phosphoric acid—dissolve scale; fatty acid salts and other emulsifiers—emulsify fat and reduce surface tension

Disinfectant: hydrogen peroxide and chloride—kill E. coli and spores.

1. Warm water rinse at 35-40 ˚C
2. Hot water rinse at 75-80 ˚C with caustic (2%) + detergent. Circulation time 20-30 minutes in pipework and vessels
3. Ambient potable water rinse
4. Sanitizer and water rinse at ambient water. Circulation time 10 – 15 minutes in the entire circuit
5. Rinse with potable ambient water till there is no sign of any physical or chemical residue.

small-scale CIP online cleaning workstation is widely used in the cleaning of material pipelines and container equipment (inner walls of tanks) that require high sanitary requirements and production environment requirements in modern large-scale liquid food and beverage, dairy, fruit and vegetable juice, beer, biopharmaceutical and other food processing industries.

This equipment is mainly used for the cleaning of small production lines and individual food machines or beverage tanks. Combining the advantages of acid-alkali-water cleaning, it includes 1, 2 or 3 sets 50L-500L tanks, CIP cleaning supply pump, and cleaning liquid circulating pump. The pump, heating control system (electric heating), valves, pipes, fittings and control cabinet are mounted on a mobile cart. The cleaning system can be docked with equipment or hoses. The advantage is that it has all the functions of a CIP cleaning machine and is convenient, mobile, small foot print, played a great role in a single food cleaning equipment.

Small CIP Online Cleaning Workstation Configuration

1. Tank material: SUS304 stainless steel or 316L stainless steel
2. Volume: 50L, 100L, 150L, ​​200L, 300L, 500L
3. Structural characteristics: mobile;
4. Composition: 1 cleaning tank (quantity can be according to process requirements), 1 material pump, wheels, frame, etc.