CIP in-situ cleaning systems are widely used in the food and beverage industry, such as dairy, juice, and beer production lines. Through automated programs, they ensure the hygiene and cleanliness of equipment and pipelines, avoiding microbial contamination. The operation steps mainly include the following five core stages, and specific parameters (such as temperature, time, and solution concentration) can be adjusted according to the equipment type and dirt properties:
1. Pre rinsing: Rinse equipment and pipelines with hot water at room temperature or above 60 ℃ for 3-5 minutes to remove loose dirt such as residual milk scale and solid particles on the surface; The flushing water is usually discharged directly and not recycled.
2. Alkali washing: Pump 1% -2% alkaline solution (such as sodium hydroxide) and circulate it for 10-20 minutes at a temperature of 60 ℃ -80 ℃ to decompose organic dirt such as proteins and fats; This step is usually carried out through an automatic system to recycle cleaning solution in order to reduce costs.
3. Acid washing (optional step): For inorganic dirt (such as scale), use an acidic solution (such as nitric acid or phosphoric acid) to cycle and clean for 5-10 minutes; This step is integrated in some systems to enhance cleaning effectiveness, especially in hard water areas.
4. Intermediate rinsing: Rinse with water below 60 ℃ for 5-10 minutes to thoroughly remove any residue of alkali or acid, ensuring no chemical substances remain; The flushing water can be recycled to a dedicated water tank for subsequent pre flushing reuse.
5. Final flushing and sterilization: Rinse with hot water above 95 ℃ for 10-20 minutes for high-temperature sterilization and disinfection, preparing for the next production; This step also ensures that the surface of the equipment is sterile.
The entire process is managed by an automatic control system for cleaning time, temperature, and pH value, achieving efficient and reliable cleaning results.