Cleaning in Place or CIP is a technique by which one can clean tanks and lines without dismantling the equipment. With CIP the cleaning can be done faster and with detergents at higher concentration . The CIP is computer controlled by a PLC program. I won’t explain how the program works but only what the output is.
Cleaning is done in several steps. A complete cleaning program contains following steps.
– Flush with water to remove the largest waste
– Cleaning with leach
– Flush with water to remove all leach
– Cleaning with acid
– Flush with water to remove all acid
– Disinfect with peracetic acid and hydrogen peroxide
– Flush with water to remove all products that are left in the tank
In this movie one can clearly see how CIP is done:
The company where I’m doing my research makes mainly fruitjuices, cidre, perry and beverages with high alcohol percentage (>15%).
What do you think I should take into account for optimal cleaning? What are the potential hazards of insufficient cleaning?