Home > Cleaning in Place (CIP) - How does it work, and where you should use it?

Cleaning in Place (CIP) - How does it work, and where you should use it?

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article image Cleaning in Place (CIP) can be used to clean machinery, vessels and pipes.

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Cleaning in Place (CIP), available from Burkert Fluid Control Systems, refers to the use of the combination of chemicals, water and heat used to clean machines, vessels or pipe work within a plant without its disassembling . 

CIP has been used for over fifty years and is ideal to clean primary (and some ancillary) plant lines for any industry and plant where hygiene is critical including:

  • Food and beverage preparation
  • Biotechnology ;and
  • Pharmaceutical.
The process can be performed in one shot where most of the liquid is recycled, proving that CIP can be an extremely efficient way of cleaning.

CIP is typically an integral part of established automation systems, however, revised health and safety / food security compliance intends to make CIP implementation more rigorous.

CIP is usually concerned with soil, referring to any foreign substance present within a clean vessel. Soil causes tainting and can often produces an odour. It can be both visible and invisible and potentially hazardous in the form of bacteria, such as E Coli, or yeast spores.

Commonly used cleaning agents for soil removal include:

  • Caustic Soda
  • Phosphoric and Nitric acids
  • Sodium Hypochlorite (Hypo) ;and
  • Peracetic Acid (PAA).    
The correct fluid velocity must be achieved when CIP cleaning lines and vessels to achieve the best results.  

Two main methods are generally employed:

  • High pressure cleaning to remove soil by force, with the vessel surface being sprayed in a series of passes.
  • Low pressure cleaning heads that rely purely on chemical action to remove the soiling.

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