Difference between revisions of "Category:Cleaning"

Clean-in-Place (CIP) is a method of cleaning the interior surfaces of pipes, vessels, process equipment, filters and associated fittings, without disassembling the system. Up to the 1950's, closed systems were disassembled and cleaned manually. Industries that rely heavily on CIP are those requiring high levels of hygiene, and include: dairy, beverage, brewing, processed foods, pharmaceutical, and cosmetics. The benefit to industries that use CIP is that the cleaning is faster, less labor intensive and more repeatable, and poses less of a chemical exposure risk to people. CIP started as a manual practice involving a balance tank, centrifugal pump, and connection to the system being cleaned. Since the 1950's, CIP has evolved to include fully automated systems with programmable PLC's, multiple balance tanks, sensors, valves, heat exchangers, data acquisition and specially designed spray nozzle systems. Simple, manually operated CIP systems can still be found in use today.