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INDUSTRIES FOOD AND BEVERAGE
CIP / SIP Process efficiency (Cleaning/Sterilization in place)
Cleaning and/or sterilization in place processes (CIP or SIP) are a priority in food production as well as in health products. Efficient operation of these systems ensures the compliance of cleaning norms and machinery usage time and production processes.
CIP process piping and instrumentation diagram
CIP / SIP Automated system
Operating automation on a CIP system guarantees strict compliance with cleaning standards thus having important savings in energy consumption and chemical products; likewise operating time of this process is optimized allowing an increase in production machinery availability.
HMI Process screen
CIP / SIP Control architecture
CIP / SIP Process description:
Phase one:
Clean water is pushed through in order to eject all product from the line to be cleaned
Phase two:
Rinse with retrieved water is done, this water is a water + soda solution obtained from the posterior rinsing of the recirculation phase with soda; this allows us to make a first cleaning with a stronger solution than water and saves water and soda.
Phase three:
A recirculation of water and soda is done with a concentration of 2-4% during the set time.
Phase four:
Rinsing with network water is done, gathered from the retrieved water deposit and that will help us in the first rinse of the next cleaning.
Phase five:
Only in case of using steam (SIP) or some sterilization agent.
Automatic CIP / SIP system
Measurement and control elements
In order to guarantee a complete cleaning, four combining factors must be taken into account: mechanical action, chemical action, temperature and time. These four elements make up the so-called Sinner circle and can be monitored through instrumentation and control.
Sinner cleaning circle
Chemical product
Chemical cleaning
Conductivity transmitter for detergent concentration measurement
Mechanical energy
Flow meter
Flow meter to ensure minimal speed and cleaning agent recirculation
Temperature
Temperature meter
Temperature meter for an efficient cleaning agent reaction
Time
Automatic valve
Automatic butterfly hygienic valve for cut offs among phases.
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