- Clean inner wall of pipes, vessels, process equipment, without dismantling the plant
- Fully automated system with programmable logic controllers, multiple balance tanks, sensors, valves etc.
- Apply turbulent flow to result in good cleaning
- Commonly used in hygiene critical industries
- Process is quick
- Lessen labour intensive
- Reduced risk of chemical exposure to human
Clean-in-place (CIP) is an automated method of cleaning the interior surfaces of pipes, tanks, lines, process equipment, and associated fittings without requiring the operator to disassemble the equipment. Implementing a CIP system that is engineered for a specific plant application and utility requirements allows the operator to spend less time cleaning and more time on other tasks required in his or her role.
Manual cleaning of process equipment is costly, time consuming, and unproductive. Understanding that all facilities must maintain a standard of cleanliness, a company should definitely consider a CIP system as the best solution.
They’re found in a variety of industries, such as Food, Beverage, Biotechnology, and Pharmaceutical. CIP systems are used for food (dairy, meat, poultry, seafood, baking), beverage, pharmaceutical (oral, injectable, bulk, topical), and cosmetic applications.
The design of CIP systems can vary greatly depending on the application, plant standards, industry, etc. These systems can be portable or stationary; single-tank, two-tank or multi-tank; single-use, re-use or once-through; as well as designed for multi-circuit capabilities. Each design strives to minimize cycle time, lower chemical usage, reduce water and utility costs, and promote worker safety.
The basic components of a CIP system include:
- Centrifugal supply pump
- Suction, return valves & piping
- Waster addition assembly
- Discharge strainer (optional)
- Shell & tube heat exchanger
- Instrumentation and automated controls
- Chemical feed equipment