What is CIP cleaning?

Cleaning in place is CIP, Refers to the cleaning method in the production plant that does not remove or change the state of the system operating device. It is widely used in beverage, dairy, fruit juice, fruit puree, jam, alcohol and other mechanized food and beverage production enterprises.

Determinants of cleaning effect

1. Adsorption of material and cleaning surface

The greater the adsorption force of the contaminants or residual liquid and the surface of the body to be cleaned, the more difficult it is to clean.

2. Surface roughness of cleaning body

The rougher the surface of the body to be cleaned, the more difficult it is to clean. Generally, the roughness of the inner surface of the equipment tank requires Ra≤0.4 μm.

3. Cleaning time

Generally speaking, the longer the cleaning time, the better the effect. However, in industrial production, the production rate must be guaranteed, and the cleaning time is usually 2 to 3 times the full coverage time. For each step of the entire cleaning-in-place process, the cleaning time is the running time.

4. Cleaning temperature

If proteinaceous substances are present, try to remove them without changing their properties. The pre-rinsing needs to be carried out at a suitable temperature. Subsequent scouring and washing should be carried out at a higher temperature, generally 60 to 80 ℃, to improve the ability of the lotion to dissolve other pollutants.

5. Concentration and form of cleaning solution

Choose a suitable detergent according to the detergent's decontamination ability and the difficulty of its residual rinsing.

Alkaline washing is usually formulated with a concentration of 1% to 2%, while acid washing will use a mild, low-concentration acid solution.

6. Cleaning pressure

Under normal circumstances, low pressure (under 0.5 MPa) spray can meet the cleaning requirements. Because cleaning is mainly achieved by infiltration, advection flushing, and soaking of cleaning agents, rather than mechanical impact.

7. Setting of cleaning ball

The function of the cleaning ball is to spray the washing liquid and the washing liquid to all parts of the equipment, and the liquid film formed by the sprayed washing liquid and the falling washing liquid soaks the entire surface and produces a chemical cleaning effect. The cleaning ball should be installed in a reasonable position to prevent the process fluid from entering the cleaning ball and blocking the nozzle hole. Generally, the effective coverage area of the cleaning ball is 1～1.5 m2 of the cross-sectional area of each cleaning ball. The specification of a typical cleaning ball is 3～5 m3/h for each flow, and the pressure difference ΔP is 0.17 MPa.

8. Pipe connection

The ideal state of pipe connection is all welding. The pipeline installation should be made as steep as possible (minimum 1%, usually 2% is better), which can promote the self-discharge of the liquid in the pipe by gravity, and prevent the formation of air bubbles to prevent the fluid from contacting the surface to be cleaned.

Seven basic selection principles of detergent

（1）Efficient cleaning, with broad spectrum;

（2）The use of household detergents is not recommended because of unclear composition, quality, microorganisms, etc.;

（3）Choose detergents with simple components and definite component content;

（4）Easy to check

（5）Good stability, low toxicity, safe to use;

（6）Compatibility with equipment or environmental materials;

（7）low cost

EcoFlush---CIP solution from Woan

On-site inspection, research, data collection and analysis by a professional team, and independent and accurate cleaning menus are the basis for product safety and cost refinement

Correct process design and reasonable component selection are the core to ensure the correct/safe operation of the system.

Effective verification of regulations is the only entry point for products to be put into commercial production!

1. Odor: fresh, no peculiar smell, for special processing or special stages, a slight smell is allowed but does not affect the safety and quality of the final product.

2. Vision: The cleaning surface is bright, no water, no film, no dirt or other; when water flows through the surface, whether there are too many broken marks on the water mark

3. Hygiene: When you touch the surface with your fingers, whether it feels greasy or rough; wipe the surface repeatedly with a brand new white paper towel to see if there are stains and discoloration

4. Production capacity: After CIP treatment, the production capacity of the equipment changes significantly.

5. Microorganisms: Hygienic indicators The microbiological indicators meet the relevant requirements; it cannot lead to the improvement of other hygienic indicators of the product.

Professional cleaning equipment provider, escort for regulated production and food safety.

More information, please contact local Wone service person or visit Wone website.

https://www.wonehygiene.com/

Tel：+86 020 39922700

Fax：+86 020 39922707

Sales hotline：+86 18028004410 -18028004417

After-sales hotline：+86 18026312060 -18026312062

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