CIP Systems in the
Food and Dairy Industry
One of the most critical steps of food and dairy processing is the cleaning and sanitization of the processing plant. Proper cleaning and sanitization is essential to ensure the health and safety of manufacturers and consumers. One preferred equipment cleaning strategies throughout the industry is the Clean-in-Place (CIP) Method.
To meet the necessary sanitation requirements, food and dairy production companies will often employ CIP systems in their plant. The purpose of a CIP system is to remove product residues and microorganisms from inside tanks, pipes, vessels, and process equipment without requiring disassembly.
Food fluids (milk, sauces, etc.) that have been heat treated with equipment have to be thoroughly flushed from that equipment at the end of every processed batch with adequate cleaning procedures. If surfaces are not perfectly clean, future batches become at risk of cross contamination, and heat exchange efficiency will be compromised.
CIP systems rely on steam or hot water as a heating media for their solutions. Enerquip shell and tube heat exchangers heat this solution as it circulates through the tubes, typically to approximately 185F. The stainless steel CIP heaters are normally designed to the same sanitary standard and with the same surface finish as the equipment that is being cleaned.
CIP systems offer many benefits to the production process. They ensure optimal cleaning results with the lowest consumption of water. In many cases, the solution from the final rinse can be used again for the next cycle’s pre-rinse. CIP systems also allow for the processing plant to maintain operation during cleaning. While one part of the plant is cleaned, other areas can continue to produce product. This process maximizes production and minimizes labor.
Investing in a CIP heater ensures your plant’s cleaning operations are performed consistently in order to meet required degrees of sanitation.