The CIP Process....

Cleansing and Sterilization
Most modern manufacturers whose work includes the use of large fluid processing and storage containers, in particular the dairy, food, brewery, and soft drink industries, have found that in-place cleaning (C.I.P.) systems are a sensible alternative to the hand cleaning and sterilization methods previously used.

Mechanization and microchip technology have greatly simplified the task, while the ability to clean the vessels without human contact with the fluids involved has substantially increased the safety factor. In-place cleaning systems utilizing the mechanical circulation of detergents or sterilants via sprayheads have many practical benefits, among which are the following:

• Safety - Personnel do not enter systems
• Economy - Confined use of steam, sterilant, water, and detergent prevents waste
• Hygiene - Cleaning cycles are precision controlled
• Reduced Down Time - Vessels and pipework may be cleaned as soon as they are emptied
• Efficiency - Fewer personnel are needed to maintain a smooth flow of work

Click here for a diagram of the CIP Process