CIP Stands for Clean-in-Place. The technology of CIP is vital in food industry as the process demands highly
hygienic and aseptic environment. Food safety standards like HACCP and ISO demand effective CIP procedures,
to eliminate microbial contamination of the foods being processed, which might consequently lead to food
poisoning at the consumers' end.
CIP is a method of cleaning the interior surfaces of pipes, vessels, process equipment and other associated fittings,
without disassembly. CIP is generally carried out with chemical solutions mainly bases like caustic soda and
acids like nitric acid, to clean the organic and inorganic solid deposits on the tube surfaces. The chemical
cleaning is followed by flushing with neutral water to wash out any traces of the bases or acids.
Integrated Automated CIP Station
HRS excels in design and supply of integrated and sophisticated centralised CIP systems. Such systems are
advantageous in reducing the consumption of water, chemicals, steam and power; eventually reducing the
effluent discharge. This approach is advancement to local CIP setup, where each machine has an independent
The CIP solution is heated in heat exchanger provided with steam and condensate setup. Multiple tanks are
provided each for water, caustic and acid solutions. High capacity centrifugal pumps are provided to match the
plant capacities. The number of CIP circuits and the volume of the tanks are decided depending on the plant
area and number of systems to be cleaned. In large systems mix proof valves are provided to isolate the CIP
circuits from one other.
- Single skid mounted equipmentfor easy installation and mobility
- Velocity of cleaning fluid above 2 m/s for effective and desired cleaning
- Highly automated with sensors, pneumatic valves and PLC based control
- Single User operation CIP of whole plant from one location
- Data acquisition with SCADA
- Design conformation with 3A, USDA, FDA and PMO standards