If you have a business that utilizes food processing equipment, then it will either be cleaned by a cleaned-in-place (CIP) system or a cleaned-out-of-place (COP) system. Each cleaning method provides the processors an extra mechanism for process control in the fact that the systems enhance the overall ability of your sanitation crew to be able to better sanitize and clean your production equipment, ensuring a larger degree of quality assurance and food safety.
The CIP systems are even more beneficial for any aseptic operations where the interior surfaces of certain types of equipment, such as pipes and tanks, are not easily reached to be cleaned. The COP methods are primarily used for various pieces of equipment and other utensils that are not able to be cleaned in their current location and have to be disassembled, or for equipment that is difficult to clean.
With more and more emphasis being put on a sanitary design for equipment manufacturers and food plants, the industry has worked to ensure improvements in the equipment and the parts that ensure that sanitizing and cleaning is much more effective. Even with these advances, the plant sanitation crews and the quality control managers are not able to rely only on the fact that the equipment is now made in a more cleanable manner than in the past. When improved CIP procedures, systems and processes are introduced, then there are a number of sanitary design benefits, which raises the assurance that when your production line beings a new run, the processes are in control from the beginning.
The CIP system cleaning techniques are utilizes for cleaning the inside surfaces of tanks and pipelines for tanks that hold semi-liquid and liquid beverage and food processing tools. This is a type of cleaning that is typically reserved for piping systems, kettles or larger tanks where there are a number of smooth surfaces. The CIP process involves the circulation of a special detergent throughout the equipment by the use of a spray or spray ball which creates turbulence to remove any soil. The entire system is run by a computer in order to control the diversion, mixing, flow, time and temperature of the process.
The automated CIP systems are typically found in processes where liquid of another type of flow type material is manufactured. This includes beverages, dairy and a number of other semi-fluid products such as puddings, fruit, ketchups, marmalade, sauces, liquid eggs and more.
Are you interested in a CIP system for your business? If so, visit the Techniblend website.
