Hygiene is an essential factor in the processing of food products. This requires a good and controlled cleaning or/and sterilization of the processing equipment.
Cleaning In Place (CIP) and Sterilization In Place (SIP) are systems designed for automatic cleaning and disinfecting without major disassembly and reassembly work
The cleaning can be carried out with automated or manual systems and is a reliable and repeatable process that meets the stringent hygiene regulations demanded by the food industry. Other benefits of a well designed CIP plant includes: operator safety (operators are not required to enter tanks and vessels to clean them and potent cleaning materials do not need to be handled by operators), and downtime (if any) between product runs / product changeover is minimized.
The central PLC control system will be extended with a CIP program. The equipment will be extended with spray balls in the tank lids, CIP pumps, pneumatically operated valves and CIP recirculation pipe work. Instructions on the control panel will guide the operator through the cleaning procedure.
The system will clean itself by using the pre mixer, buffer tank and high capacity CIP pumps mounted in the by-pass of the product pumps. During the various CIP cycles the agitators of both tanks will run, the mixing head will run on low speed and the product pumps will run intermediate. (to avoid unnecessary wearing of the pump stator)
