CIP cleaning and automated systems
How the nature of the material determines the method
On a modern dairy, the vast majority of pipe systems, tanks, and pasteurization equipment are closed systems that would be unrealistically time-consuming to disassemble and clean manually every day. The solution is called CIP, Cleaning in Place, and is one of the technologies that makes modern dairy production possible at the scale we know today.
§What is CIP?
CIP systems are systems for automatic cleaning and disinfection of systems and pipe networks without disassembling the process equipment. Cleaning occurs by circulating cleaning and disinfection fluid through the system at high flow velocity so it cleanses the surfaces that contact the product — from inside.
- 01Rinsing with water to remove loose residue
- 02Alkaline wash (lye) to dissolve fat and protein
- 03Intermediate rinsing
- 04Acid wash to remove mineral deposits such as milk stone
- 05Final rinsing and any disinfection before production resumes
§Three types CIP systems
There are basically three types of CIP systems. Single-use systems are typically used for smaller process systems that are very dirty or where cross-contamination must not occur. Re-use systems are used on larger systems that are less dirty where it pays to reuse the cleaning liquid. Multi-use systems combine features from the other two types and are used where flexibility is important.
| Type | Usually used for | Characteristic |
|---|---|---|
| Single-use | Smaller, very dirty facilities | The fluid is used once and discharged |
| Re-use | Larger, less dirty systems | The fluid is reused between cleaning |
| Multi-use | Mixed needs | Combines single- and re-use principles |
§Verification: does the cleaning work?
It is not enough that the CIP cycle has run through — the result must be verifiable. This is done partly with microbiological contact samples (swab samples) from surfaces, visual inspection and continuous monitoring that the parameters in the cycle stay within the set limits. A well-functioning CIP system is therefore a complex system that requires good insight to function satisfactorily, so that food safety, quality and regulatory requirements are all met.
§Your role as a dairyman
As a dairyman it is often you who must be able to read the system's controls detect deviations in a CIP cycle and assess whether production can resume or whether action must be taken first. That understanding is just as important as the production processes themselves because without effective cleaning neither quality nor hygiene holds.