In industrial environments such as the food processing and chemical sectors, cleaning-in-place (CIP) systems are frequently used. These automated systems make it possible to clean installations without dismantling them, which contributes to process continuity and efficiency. This saves both time and money.
What is CIP?
A CIP system consists of mixing tanks, pumps, pipes with valves, and a central control unit [1]. The system is used for the internal cleaning and disinfection of process equipment. Pipes, storage tanks, reactors, and filters, among other things, are cleaned in this way. During cleaning, rinsing agents, cleaning agents, and disinfectants are circulated through the installation in succession, removing visual (visible), chemical (residues), and microbiological (micro-organisms) dirt [2].
How does CIP work?
Cleaning in place is carried out in several steps. The different steps depend on the degree and type of contamination. Not only the agent used is important, but also the temperature, flow, pressure, and contact time play an important role [2]. A CIP routine could look like this, for example:
- Preparation: Any remaining product flows are removed from the system to prevent them from interfering with the cleaning process.
- Cleaning: Cleaning fluids, such as hot water, alkaline solutions, or acids, are pumped through the system to loosen and remove fats, proteins, and limescale deposits.
- Rinsing: A final rinse with clean water removes any remaining cleaning agents.
- Disinfection: A disinfection step is necessary to kill microorganisms.
- Inspection: Finally, the cleaning and disinfection process is inspected, after which the equipment can be put back into use.
Rinsing and cleaning fluids are returned to the CIP system, where they are reused or discharged. For example, lightly contaminated rinse water can be useful as the first rinsing fluid in a subsequent cycle.
Practical case study
Implementation of Watter system in CIP Process Frisian Egg
'Over the years, biofilm has built up in our pipes. We regularly flushed them with chemicals, but this only had a temporary effect.' Bert Blaauw, Quality Manager at Frisian Egg in Drachten, now has the solution with the Watter system: 'We have finally found something that simply works. Previously, there was always a relapse. Not anymore.'
CIP and Watter
Disinfection is an important step in the CIP process for ensuring microbiological cleanliness. Several factors play a role in the choice of a disinfectant, such as effectiveness, material tolerance, occupational safety and ease of use, costs, and environmental impact [2]. Watter's innovative in-situ system offers all these advantages. The system produces a disinfectant on site using only water, salt, and electricity. No special storage is required for the agent. This means that little work is required for transport and storage. This disinfectant works on the basis of HOCl, which is extremely effective against microbiological contamination and biofilm [3].
More information?
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References
- Pant, K. J., Cotter, P. D., Wilkinson, M. G., & Sheehan, J. J. (2023). Towards sustainable Cleaning‐in‐Place (CIP) in dairy processing: Exploring enzyme‐based approaches to cleaning in the Cheese industry. Comprehensive Reviews in Food Science And Food Safety, 22(5), 3602–3619. https://doi.org/10.1111/1541-4337.13206
- Thomas, A., & Sathian, C. T. (2014). Cleaning-In-Place (CIP) System in Dairy Plant - review. IOSR Journal Of Environmental Science Toxicology And Food Technology, 8(6), 41–44. https://doi.org/10.9790/2402-08634144
- Kiamco, M. M., Zmuda, H. M., Mohamed, A., Call, D. R., Raval, Y. S., Patel, R., & Beyenal, H. (2019). Hypochlorous-Acid-Generating Electrochemical Scaffold for Treatment of Wound Biofilms. Scientific Reports, 9(1). https://doi.org/10.1038/s41598-019-38968-y