What Is CIP?
Clean-In-Place (CIP) systems are automated systems used to clean the interior surfaces of food and beverage process pipes, processing vessels, tanks, spiral freezers, mixers, blenders, homogenizers, roasters and associated fittings, without disassembling the process.
Advantages of CIP
Clean-in-place is the process of cleaning professional brewing equipment without disassembly or having to transport it to a different location. It comes with several benefits over the traditional manual cleaning.
Clean-in-place has become the industry standard method for cleaning because it eliminates a majority of the human error element, saves you money on chemicals, and reduces your exposure to harmful chemicals.
Reduced Human Error: Manual cleaning comes with the risk that you might miss some spots or cross contaminate your scrubbing brush between steps. These mistakes can result in spoiled beer.
Saves Money on Chemicals: With a recovery type CIP system, you have the ability to use a batch of chemicals several times which will save you money in the long run.
Reduced Exposure to Harmful Chemicals: Modern CIP systems are self contained and automated which limit your exposure to harmful cleaning chemicals.
How CIP Works?
You know clean equipment leads to better beer. SDET’s Processing Engineers know a properly designed, efficient Clean-In-Place System can be seamlessly integrated into your brewing operation. We will help you determine the best system to fit the cleaning needs for your brewing operation today and with your future plans in mind.
Our line of CIP skids are highly configurable. Systems can be completely manual or fully-automated, with options pertaining to chemical dosing methods, heating and pump packages. Smaller, mobile pump carts are also available if the time isn’t right for a larger, skidded system.
Clean-in-place systems use several holding tanks to store their chemical solutions. The chemicals are pumped out of the storage tanks and into the tanks you are cleaning. Typically, a spray ball is used within the tank to coat all the interior surfaces with the chemicals. The chemicals that are used to clean the tank are pumped back out and into the CIP storage tank to be used several more times before being replaced.
Open valves V4, V9, V17, and start pump, rinse the fermenter by the water comes from the Tank 1 (recovered water). and also open the V20, going to be drained afterward. Rinse 3 times totally, and 3-5 mins per time, finally close all the valves as soon as finished.
Open valves V6, V9, V17, and start pump, then transfer the caustic liquid into the fermenter, at the same time, please open the V19 used for ventilation. After finished transfer, please close the valve of V6 and V19, open V18, Circulate cleaning for 15mins, after cleaning, close V17, open V10, V13, collect caustic liquid back to Tank2(caustic), and then close all the valves, finally open V20 for draining.
Open V2, V9, V17, start pump, feed cold water into Fermenter, at the same time, please open V19 for vertilation, and then open V20 for draining, rinse one time 5 mins.Open V2, V9, V17, start pump, feed cold water into Fermenter, at the same time, please open V19 for ertilation, after finished, close V2, V19, open V18, circulate cleaning 15mins, then close V17, open V10, V14, collect back to Tank 1, after then, close all the valves, and open V20 for draining. Rinse two times, 5 mins per time.
Hot water sterilization:
Open V1, V9, V17, open pump, feed hot water into fermenter, at the same time, please open V19 for vertilation, after finished, close V1, V19 and open V18, circulate cleaning 5 mins, then close V17, open V10, V14, collect back to Tank1, then close all the valves, open V20, rinse one time with 5mins.
Open V1, V9, V17, open pump, feed hot water into fermenter, at the same time, please open V19 for vertilation, after finished, close V1, V19 and open V18, circulate cleaning 5 mins, then close V17, open V10, V16, collect back to HLT, then close all the valves, open V20, rinse one time with 5 mins.