Back To The Basics: How To Optimize Your Clean-In-Place System
Clean-in-place (CIP) is a commonly used method in food and beverage manufacturing facilities to clean equipment and piping without disassembling them. However, over time, changes in the CIP system parameters can lead to inefficiencies. The four main variables in CIP systems are time, flow, temperature, and concentration of cleaning solution. Adjustments made to these variables, such as increasing temperature or concentration to speed up cleaning, can result in increased energy use, chemical overspending, water wastage, and reduced production time. Conducting a system audit internally or with the help of a third-party firm can ensure that the CIP system is operating efficiently. Neglecting the efficiency of the CIP system can lead to risks such as compromised product quality, potential contamination, and product recalls. Proper cleaning procedures are crucial to prevent contamination in food and beverage manufacturing facilities. Prioritizing cleaning and conducting audits can help maintain product quality, customer relationships, brand integrity, and financial performance.