Since the 50s, many regions and industries have adopted CIP or Cleaning-in-Place systems in order to maintain hygiene and operations.
However, despite being around for so many decades, many manufacturers still need to become more familiar with the concept and, thereby, heavily rely on manual or time-consuming and expensive procedures.
Producing safe food and drink products is paramount to producers, which is why the CIP systems were implemented when dairy farmers were forced to switch from metal pipes to Pyrex glass tubes during the Second World War.
The first automated CIP system was installed in a family-owned dairy in 1953 in the USA, after which non-dairy systems and pharmaceuticals followed suit.
CIP is an automated method of cleaning food processing equipment without disassembly using validated procedures.
Human errors such as using the wrong cleaning solution concentration or not thoroughly rinsing equipment can be avoided, and they can also limit human exposure to chemicals utilised in the process.
Greater operational efficiency can be achieved as less production time is lost during cleaning, and these automated actions also save water, chemicals, and energy.
Some of the most common elements of a CIP system include pre-rinsing, a high-temperate caustic or chemical wash, and various intermediate and final rinses. Integrated controls and systems control these processes.
Single-use systems discard all the liquid after use, while reuse systems store cleaning fluids for reuse in subsequent cleaning cycles. These CIP systems can also be integrated into the original manufacturing equipment or based on standalone systems.
Modern CIP systems also assist with record-keeping, and it is essential to consider how user-friendly the control systems for the CIP are.
Brands like HRS offer integrated and standalone CIP systems, which can be fully automated using Programmable Logic Controller (PLC) systems and Human-Machine Interfaces (HMI).
