Cleaning In Place
In the food and beverage processing industries, the practice of cleaning production equipment without dismantling it is known as CIP (Cleaning in Place). This method is essential for maintaining efficiency and hygiene in production processes.
CIP is one of Novadan’s core competencies, positioning the company as one of the leaders in CIP solutions. Novadan’s expertise in this area has been instrumental in developing innovative and effective cleaning systems tailored to the specific needs of the industry.
To ensure high product quality while optimizing your cleaning processes, Novadan conducts comprehensive surveys and recommends adjustments tailored to your plant, products, and operational requirements. This thorough analysis aims to identify opportunities for enhancing the efficiency of your CIP systems.
The primary goal of this optimization is to minimize downtime associated with CIP procedures and achieve significant savings in water, energy, and temperature regulation. By implementing Novadan’s recommendations, you can enhance operational efficiency, reduce resource consumption, and ensure the highest standards of cleanliness and safety in your production environment.
Key factors to ensure food safety
Proper Design: Ensure the CIP system is designed to clean all parts of the equipment effectively. This includes proper placement of spray balls, nozzles, and ensuring all areas receive adequate coverage.
Temperature: Maintain the appropriate temperature for each cleaning phase. The right temperatures are often necessary to dissolve fats and proteins effectively.
Flow Rate and Pressure: Ensure that the cleaning solution is delivered at the correct flow rate and pressure to reach all areas of the system and remove soils.
Time: Adhere to recommended cleaning times for each phase of the CIP cycle (e.g., pre-rinse, cleaning solution circulation, post-rinse, and sanitization) to ensure thorough cleaning.
Concentration: Monitor the concentration of cleaning agents throughout the cycle to ensure they remain effective.
Validation: Regularly validate the CIP process to confirm it effectively removes soils and microbial contaminants.
Training: Ensure all workers involved in CIP are trained on the correct procedures, the safe handling of chemicals, and the importance of PPE.
Dairy
In the dairy industry, CIP (Cleaning in Place) is employed to eliminate both organic and inorganic contaminants. These procedures enable a thorough cleaning process, ensuring that all equipment and pipes are clean and ready for the next production cycle of dairy products. This cleaning is crucial for maintaining consumer safety.
Brewery and wine
Brewing/Producing and storage of beer/wine takes place in large stainless tanks that require frequent cleaning. CIP is designed to circulate cleaning detergents through tanks and pipes followed by a rinse phase. Disassembling of the systems that brew/produce and ferment the product is therefore not necessary.
Beverages
Beverages include tea, coffee, juice, or soft drinks.
Cleaning In Place (CIP) removes product residues and microorganisms from all surfaces inside tanks, pipeword and filling machines.
CIP pumps should be sized to provide enough flow and pressure to maintain the turbulence throughout the piping circuit.
Case story - Graasten Salater
Search SDS and product sheet
Contact Novadan to hear more about the right solution for your company
Fill in the form with your contact details and area of interest - we will reply as soon as possible.
Platinvej 21 – DK-6000 Kolding
+45 7634 8400
info@novadan.dk