| The CIP (Clean in Place) System |
Hygiene is a key concern for the food processing industry.
With recent food scares and new legislation, it’s vital that factory managers take every step to
reduce risks. In the frozen and chilled food processing sector, the emphasis is on maintaining the
best hygiene standards to meet customer demands and reassure consumers.
We have seen a big increase in demand for Clean in Place (CIP) systems. Which were once
considered a luxury on freezing and chilling equipment. Today the majority of new machines we
design feature an optional CIP system. In addition, we are currently seeing a big demand for
retrofit CIP systems on existing freezers and chillers. This coupled with refurbishing the other
parts allows us to offer a warranty on refurbished machines for mechanical and hygiene aspects.
There is a strong call for CIP technology in the dairy and meat processing industries. If the product belt is not regularly and satisfactorily cleaned, these build-ups can impair equipment performance.
For example, it only takes a small film of residual grease to form on the belt to cause drag on the drive system.
The relationship between equipment hygiene and mechanical reliability cannot be overemphasised.
CIP systems can actually improve the operation of a machine. The long-term benefits of reduced running costs, improved hygiene,
equipment reliability and operator safety, far outweigh the initial capital outlay.
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| Operation |
The CIP system is operated from the machine’s central control panel.
The whole process is fully automated by computer, including features such as pause and
timer functions, full or part cycle on a zoned area and the concentration of cleaning
detergents in the water. CIP operating systems are designed to be flexible and can be
operated daily or weekly, depending on requirements. A full CIP cleaning cycle usually
takes around two hours to complete. This in turn can reduce production downtime and is
much faster than manual cleaning. The main problem with manual cleaning is that parts
of the machine may be difficult to access or completely inaccessible. In contrast,
an automated CIP system is designed to cover 100 per cent of the machine’s interior.
There are also health and safety issues with manual cleaning. An automated system cuts
the risks associated with handling and working with chemical detergents in confined spaces.
A manual system relies completely on the skills of the cleaning crew to reach quality
assurance standards. CIP systems are guaranteed to maintain a high standard of hygiene.
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| Flexibility |
| A fully automated CIP system is designed to clean 100 per cent of the
machine interior by removing food solids and bacteria. CIP systems can be developed to
meet individual product and hygiene requirements. Each system is custom designed and
fitted to ensure the machine interior is sanitised from ceiling to floor. A typical CIP
system features interior pipework, nozzles and cleaning heads, which can rotate 360
degrees to spray jets of water and foam detergent. A valve station is usually fitted to
the roof of the freezer or chiller. The CIP system is programmed to clean each zone
within the machine in sequence. With a spiral freezer for example, we can include a
drum wash, belt wash and even a sequence for sanitising the evaporator. A full cleaning
cycle may include a pre-rinse with water, followed by two chemical detergent and rinse
cycles to thoroughly sanitise the system. |
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| Advantages |
- Designed and fitted to clean 100 per cent of the machine.
- CIP systems can improve the operation of the machine.
- Cleans areas normally unaccessible on a manual sanitation.
- Can be operated from the machine's central control panel.
- New features and functions to increase efficiency.
- Reduce production downtime and faster than manual cleaning.
- Cuts risks working with chemicals in confined spaces.
- Maintains a high standard of hygiene - everytime.
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