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CLEANING
C
leaning/Clean-in-Place (CIP) systems have been around since the 1950s and in many regions and industries, they are now the standard method of maintaining hygienic and
effective equipment operation. Yet we still encounter clients and manufacturers who are unfamiliar with the concept and continue to purchase or specify production equipment or systems which rely heavily on manual cleaning routines, often involving time consuming and expensive equipment breakdown.
A BRIEF HISTORY OF CIP
The production of safe food and drink products is of paramount importance to producers and maintaining hygienic (or sterile) conditions is key to this. Historically, most food production equipment was cleaned by hand, requiring the disassembly of piping, tanks and other items. Not only was this costly in terms of the time and labour required, but it also resulted in significant production downtime, and limited the design and size of processing equipment.
Some sources suggest that CIP systems were first implemented when dairies were forced to switch from metal pipes to Pyrex glass tubes during World War II, but the first automated CIP system was installed in a family-owned dairy in 1953 in the US. Non-dairy systems followed in the 1960s and the first pharmaceutical system was installed in the late-1970s. Despite this, in many industries and regions of the world, the benefits of CIP are little understood, and the use of CIP lags behind that of other territories, such as Europe.
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THE BENEFITS OF CLEANING-IN-PLACE
WHY CHOOSE CIP?
CIP is an automated method of cleaning food processing equipment without disassembly using validated procedures. CIP systems offer a number of advantages, including:
Reducing human errors which can lead to mistakes, such as using the wrong cleaning solution concentration, or not thoroughly rinsing equipment.
Improved health and safety by reducing or preventing employee exposure to cleaning chemicals.
Greater operational efficiency as less production time is lost during cleaning, and employees are not required to spend long periods cleaning equipment.
Improved product quality and consistency and less contamination of product.
Saving water, chemicals and energy through accurate, repeatable and automatic actions.
By Matt Hale, international sales & marketing director, HRS Heat Exchangers
A SMART APPROACH TO HYGIENE Prior to cleaning, as much product as possible needs to be removed from the equipment. This is often done by physical removal or using air or water under pressure. Some systems, such as the HRS R Series of scraped surface heat exchangers, can even be run in reverse to remove and recover as much product as possible. Some of the most common elements of a CIP system include pre-
Spring 2024 UKManufacturing
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