CIP CLEANING


 What is CIP Cleaning?

 CIP cleaning, also referred to as Clean-In-Place cleaning,
is a procedure of cleaning interior product contact
surfaces such as process pipes, vessels and equipment,
without disassembly.
 Typical food and beverage applications cleaned using
an automated CIP system are product transfer lines,
processing tanks, homogenizers, mixers, blenders and
fillers
 CIP Systems pump cleaning, rinsing, and sanitizing
solutions through the same piping path to eliminate soil
from all internal surfaces.

 CIP cleaning

 In contrast, Cleaning-Out-of-Place (COP) is a method used
when parts cannot be cleaned-in-place and must be
disassembled from the process.
 Typical process parts cleaned-out-of-place in parts washers
and cabinet washers include hoses, clamps, fittings, scale
buckets and other disassembled process components.
 Whether CIP cleaning or cleaning-out-of-place, to achieve a
sanitary clean, the basic cleaning principles of TACT—
Time, Action, Chemical and Temperature—must be
understood.
 These cleaning principles were introduced in 1959 by
Chemical Engineer Herbert Sinner.

 CIP Cleaning With TACT
Principles in Mind

 Once the product and process parts to be cleaned are
clearly defined, the time, action, chemicals and
temperature needed to provide a complete clean can be
determined.
 Cleaning a dairy process such as a cold ice cream line
may require more time to get the solution to the right
temperature.
 You also need to run several chemicals in a cycle such as
a caustic wash to remove dairy proteins and fats, an acid
wash to remove the milk stone, and a sanitizer because
dairy is so conducive to bacterial growth
 Design

 Designing a system with the right action, or turbulence, to clean is
critical.
 As we design a CIP cleaning system, we need to look at the process line
size, distance from the process to the desired location of the CIP system,
tank or equipment size and spray devices to determine the appropriate
pump size.
 Minimum recommended line flow velocities for CIP are at least five feet
per second.
 That flow rate generates enough turbulence to clean out short branches
in a line to avoid dead legs.
 In addition to line flow velocity, other factors should be taken into
consideration to avoid dead legs such as branch orientation, soil levels,
and process conditions
CIP system - operations

 Typical cycle for CIP
system

Operation Function
1. Preliminary rinse Remove gross soil
2.Detergent wash Remove residual soil
3. rinse Remove cleaning
compounds
4. sanitization Destroy residual
microorganisms
5. Final rinse(optional, Remove CIP solutions and
according to sanitizer use) sanitizers
 THE CIP CLEANING CYCLE


STEP 1: PRE-RINSE
The pre-rinse cycle:

Wets the interior surface of the lines and tanks

 Removes most of the remaining residue
 Dissolves sugars and partially melts fats
 Use potable plant water, de-ionized water (DI), water that
has been processed through reverse osmosis (RO), or re-use
the final rinse solution from the previous cleaning sequence.
 A Turbidity Sensor may be used to verify that the pre-rinse
effectively removes all solids.
STEP 2: CAUSTIC WASH – (140° – 185° F)


 Caustic washes soften fats, making them easier to remove.
 Also known as caustic soda, sodium hydroxide or NaOH,
the alkali used in caustic washes have a very high pH in a
concentration range of 0.5-2.0%.
 Concentrations as high as 4% may be used for highly soiled
surfaces.
 Caustic is typically used as the main detergent in most CIP
wash cycles.
 Water Saving Tip: In many cases, the caustic wash can be
returned to its tank and re-used multiple times, which
significantly reduces water, chemical, and energy costs over a
single tank system.
 STEP 3: INTERMEDIATE RINSE


 Fresh water flushes out residual traces of detergent
remaining from the caustic wash.
 Use proper instrumentation during each step of the
CIP Cycle, including rinsing, ensures proper
cleaning.
 STEP 4. SANITIZING RINSE


 May be required to help kill microorganisms before starting the next
production run.
 For many years, various hypochlorite solutions (potassium, sodium or
calcium), also known as “hypo,” have been used as sanitizers in many
CIP cycles.
 The active ingredient in a sanitizing rinse is chlorine (bleach), which
is: Relatively inexpensive to use,Very effective as a sanitizing rinse for
soils that are prone to bacterial growth such as dairy products,
Potentially harmful to stainless steel, causing staining, corrosion and
pitting.
 In recent years more sanitation managers have turned away from
bleach-based sanitizers in favor of peracetic acid (PAA) — a
combination of hydrogen peroxide and acetic acid.
 STEP 5: FINAL RINSE


 Rinse with either DI, RO, or city water to flush
residual cleaning agents.
 In many systems, the final rinse water may be
recovered and reused as the pre-rinse solution for
the next cleaning cycle. The residual heat and
chemicals it retains from the final rinse will help
make the next pre-rinse more effective and
economical.
Different types of Cleaning-in-Place
systems

Single pass or single-use system
Use the cleaning solution only once
Heavily soiled equipment makes a single use system
more desirable than the others because reuse of solution
is less feasible.
 
Recirculation system (reuse
system)
They recover and reuse cleaning
compounds and cleaning solutions

Recirculation systems use less water

and cleaning detergents but require
greater capital outlay and in some
circumstances may be unsuitable due
to cross contamination from one
process to another

ADVANTAGES OF A CIP SYSTEM


 Minimizes Mistakes: Automating cleaning reduces the chance of
human error that can contribute to an unsafe product.
 Keeps Employees Safe: Reduces chemical exposure by containing
cleaning solutions within the system.
 More Production Time: As less production time is lost to cleaning,
more time is spent making product.
 Product Quality: Reliable and repeatable cleaning means sustainable
product quality and consistency. Less contamination means fewer
product recalls and higher brand confidence.
 Utility Savings: Water and energy usage is reduced through
repeatable cycle control
 Reduced labor
 Improved sanitation
 Conservation of cleaning solution
 Improved equipment and storage utilization

 Disadvantages

 Cost
 Maintenance
 inflexibility
 Cleaning-Out-of - Place

 Require cleaning by disassembly and/or removal
from the normal location
 The parts are then placed into COP tanks and
cleaned using water movement, which remove soil
from the components
 Fluid flow is used in the application of force for
cleaning
 

Thank you