CIP or Clean-In-Place equipment is not new technology. Current improvements in the technology make it an exceptional choice for both small and large beverage processing companies, providing a cost-effective option for maintaining required cleaning protocols.
In the past, beverage processors had to rely on manual cleaning for all of their beverage processing equipment. Manual cleaning requires a complete shutdown of the system, the breakdown of the various components of the equipment, washing and disinfecting, and then the rinsing and rebuilding of the system. Poor attention to detail by employees, or the rush to get the job done, often resulted in problems with complete disinfecting of the equipment or, in some cases, a chemical taste in the next lot produced.
Faster, More Effective Cleaning
The most common reason for the use of CIP beverage processing equipment is the speed and efficiency of the CIP process. The amount of cleaner and disinfectant are precisely measured for the system, and so is the amount of water used for the rinse process.
This eliminates waste in the cleaning process, while also reducing the overall time it takes to clean, disinfect, and rinse the entire system. Keep in mind; this also helps to reduce waste and provide a more environmentally-friendly cleaning option.
Complete Compliance to Protocols
The other essential benefit of CIP beverage processing equipment is the ability to program cleaning based on the throughput of the system or specific cleaning cycle timing. Automation eliminates missed cleaning cycles or employee error by regulating and controlling the entire process.
Small to large beverage processors choosing CIP equipment also see less wear and tear on their machinery and systems, extending the life cycle and reducing the cost of operation.
