
All of the chemical and mechanical processes required to set up equipment for sanitary food processing that are completed without disassembling the system are referred to as cleaning-in-place (CIP) systems.
Maintaining in-use equipment to ensure food safety and precision
Our CIP equipment is made to precisely control the important cleaning parameters. The temperature, water flow, and concentration of the detergent, along with the amount of time the detergent must come into contact with soiled equipment before it becomes clean, are examples of parameters. This reduces the amount of time needed to clean the equipment, improving production uptime, and the amount of utilities used. Additionally, it avoids possible threats to food safety. CIP is performed either during the transition from one recipe to another for production or following a processing run known as “normal fouling.”