CIP - Clean in Place
an industrial brewery equipment
CIP plants are critical in any hygienic process industry. The success of a CIP plant depends on its design, particularly in terms of flow, temperature, pressure, and concentration. Hypro offers both centrally built CIP stations and section-wise dedicated CIP to suit different process requirements.
Each CIP plant is carefully designed after evaluating the cleaning requirements, which vary from process to process depending on soiling conditions. Cleaning devices are selected appropriately to match the application and ensure effective cleaning.
When designing a CIP plant for existing vessels, attention is given not only to the CIP plant itself but also to the vessel construction to ensure effective cleaning. Poorly designed vessels with dead legs, inaccessible areas, or shadow zones can become sources of contamination, regardless of how advanced the CIP plant may be.
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Significance of CIP
After each batch operation, the internal surfaces and walls of vessels can accumulate residues such as product fluid, sticky materials, foam, yeast, and other deposits. Over multiple batches, these residues may form layers that create favorable conditions for microbial growth and contamination. The frequency of CIP is determined by the brewer or plant operator, although weekly cleaning is generally preferred.
In breweries and other hygienic process industries, the CIP section plays a critical role, as vessels are in direct contact with food products and beverages. Maintaining a hygienic, germ-free environment inside the vessels and ensuring effective tank cleaning are essential for product quality, process reliability, and contamination control.
Standard Cleaning Sequence
- Pre Flush -Rinsing.
- Caustic circulation.
- Intermediate Flush- Rinsing.
- Acid circulation.
- Disinfectant circulation.
- Final Flush-Rinsing.
