CIP means, Clean In Place, or Cleaning in Place, either way the idea is to clean the contact surfaces of plumbing, fixtures and equipment without the unnecessary time and expense to disassemble or otherwise open up the areas in need of cleaning.
How CIP Works:
There are three primary ways of cleaning in place:
- Mechanical: Is the process by which contaminates are loosed and removed by turbulence and flow.
- Chemical: Aggressive treatment to break up and remove contaminants.
- Sanitizer: The process by which a sterilizer, such as hot water is circulated to 'kill' all remaining micro-organisms.
The main factors by which CIP is affected are these items, along with time and temperature.
CIP Operation:
1) Pre-Rinse: Mechanical Removal of Contaminants.
2) Detergent: Secondary cleaning, usually by caustic means, acid, or both.
3) Final Rinse: Wash out any remaining detergent or contaminants.
4) Sanitizer: Hot Water Circulation
Typical CIP Temperatures:
- Yeast and Process Vessels: 167F
Brewing Vessels: 185F
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