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10 commandments for CIP design

Guidelines to help manufacturers design effective CIP systems.

CIP system minimize cleaning time and the labor needed for it
CIP system minimize cleaning time and the labor needed for it

Clean-in-place (CIP) systems play an integral role in sanitary plant design. They not only help food and beverage manufacturers clean parts of equipment that are difficult to reach, but CIP minimizes cleaning time and the labor needed for it, ensures consistency and repeatability of the cleaning process, improves efficient use of water and cleaning chemicals, and ultimately increases the productivity of the plant. Here are some tips from The OpX Leadership Network’s CIP for CPGs Clean-in-Place Guidelines for Consumer Packaged Goods Manufacturers that will help food and beverage manufacturers design effective CIP systems.

1. Always remember that water runs downhill …

2. … and that it is easier to pump water into a tank than to pump it out.

3. Pitch tank “CIP Return” Manifold/Connections continuously to pump inlet.

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Break out of the ordinary: see what’s new in food packaging & processing
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