Cleaning principles

Correct cleaning of processing plants is a basic requirement for food production. The whole cleaning operation in the food sector is called sanitization and it is composed of 2 main phases: cleaning and disinfection.

As regards the cleaning, based on experience, we recommend to run it after every process cycle (6÷8 hours approx.).

Principles of CIP Cleaning:

• Chemical: based on the type and concentration of chemical solutions used for cleaning (detergents)
• Kinetic: use of mechanical powers such as turbulence. Ideal speed is 1,5 ÷ 2,0 m/sec.
• Thermal: refers to applied cleaning temperature. Thermal disinfection is made through recycling of hot water and it is based on the pasteurisation principle. For closed circuits suggested temperature is about 85-90°C for a minimum time of 15 minutes

Cleaning-in-place of process lines, tanks, heat exchangers, etc, through recycling of detergent solutions.

Manual CIP Cleaning Unit
Pre-assembled CIP clianing unit, with control of temperature and timing of cleaning phases. The unit is composed of 1, 2 or 3 tanks for detergents, centrifugal feed pump for delivery of cleaning solutions, return pump, thermometer, electric or steam heater, control panel and fittings.

The automatic basic plant is composed  of:

• 3–4  or more tanks with capacity based on the idle volume of the plant to be cleaned
• Feed pump/s
• Dosing pump/s for detergent
• Connection pneumatic valves
• Indirect heater/heaters of detergents and water with temperature control
• Control instruments with conductivity control and, on demand, with output control
• Control panel for the control of the cleaning phases programmed by PLC