Food and beverage industry CIP cleaning knowledge summary!

April 30, 2019

Latest company news about Food and beverage industry CIP cleaning knowledge summary!

Food and beverage industry CIP cleaning knowledge summary!





If possible, equipment, tools, etc. should be cleaned immediately after use to avoid difficulty in cleaning after the residue has dried.


latest company news about Food and beverage industry CIP cleaning knowledge summary!  0


Advantages and disadvantages of CIP cleaning


   CIP cleaning system can ensure a certain cleaning effect, improve product safety; save operating time, improve efficiency; save labor, ensure operation safety; save water, steam and other energy, reduce detergent usage; production equipment can achieve large-scale, automation High level; prolong the service life of production equipment. Mechanism of action of CIP cleaning Chemical energy is mainly produced by chemical agents added to it, and it is the most important factor determining the washing effect.


  The advantages of acid and alkali detergents are: pickling can remove residues such as calcium salts and mineral oil by chemical reaction; alkali washing can remove residues such as fat and protein by saponification reaction.


  Disadvantages are: poor washability.


  The advantages of the sterilizing agent are: rapid bactericidal effect, effective for all microorganisms; generally non-toxic after dilution; not affected by water hardness; forming a film on the surface of the device; easy to measure concentration; easy to measure;


  Disadvantages are: there are special tastes; certain storage conditions are required; different concentrations of bactericidal effect are different; when the temperature is low, it is easy to freeze; improper use can cause side effects; the bactericidal effect of mixing with dirt is obviously reduced; when it is spilled, it is easy to contaminate the environment and leave traces.


Factors affecting CIP cleaning


 1. Adsorption of materials and cleaning surfaces

The greater the adsorption force of the contaminant or residual liquid and the surface of the object to be cleaned, the more difficult it is to clean.

2. Cleaning surface roughness

The rougher the surface of the body to be cleaned, the more difficult it is to clean. Roughness requirements for the inner surface of general equipment tanks Ra≤0.4 μm.

3. Cleaning time

In general, the longer the cleaning time, the better the effect. However, in industrial production, the rate of production must be guaranteed, and the cleaning time is usually 2 to 3 times the full coverage time. At each step of the entire in-place cleaning process, the cleaning time is taken as the running time.

4. Cleaning temperature

If a proteinaceous material is present, the proteinaceous material is removed as much as possible without altering its properties, and the pre-flushing needs to be carried out at a suitable temperature. Subsequent scouring and washing should be carried out at higher temperatures, typically 60-80 °C, to increase the ability of the wash to dissolve other contaminants.


5. The concentration and form of the cleaning solution

Choose the right detergent according to the decontamination ability of the detergent and the difficulty of its residual rinsing.