CIP unit for the food industry

stainless steel

Cleaning principles Correct cleaning of processing plants is a basic requirement for food production. The whole cleaning operation in the food sector is called sanitization and it is composed of 2 main phases: cleaning and disinfection. As regards the cleaning, based on experience, we recommend to run it after every process cycle (6÷8 hours approx.). Principles of CIP Cleaning: • Chemical: based on the type and concentration of chemical solutions used for cleaning (detergents) • Kinetic: use of mechanical powers such as turbulence. Ideal speed is 1,5 ÷ 2,0 m/sec. • Thermal: refers to applied cleaning temperature. Thermal disinfection is made through recycling of hot water and it is based on the pasteurisation principle. For closed circuits suggested temperature is about 85-90°C for a minimum time of 15 minutes Cleaning-in-place of process lines, tanks, heat exchangers, etc, through recycling of detergent solutions. Manual CIP Cleaning Unit Pre-assembled CIP clianing unit, with control of temperature and timing of cleaning phases. The unit is composed of 1, 2 or 3 tanks for detergents, centrifugal feed pump for delivery of cleaning solutions, return pump, thermometer, electric or steam heater, control panel and fittings. The automatic basic plant is composed of: • 3–4 or more tanks with capacity based on the idle volume of the plant to be cleaned • Feed pump/s • Dosing pump/s for detergent • Connection pneumatic valves • Indirect heater/heaters of detergents and water with temperature control • Control instruments with conductivity control and, on demand, with output control • Control panel for the control of the cleaning phases programmed by PLC