Breweries must maintain hygienic conditions and conduct regular cleaning to ensure beer quality and production safety. CIP (Cleaning In Place) systems are important for cleaning beer equipment because of their speed, efficiency, and consistency. These systems are frequently developed to meet specific application requirements, industry norms, and manufacturing standards. They can be either portable or stationary, but their fundamental structure and functional components remain constant.
Definition of System
A CIP (Cleaning In Place) system is a technology that cleans equipment automatically by providing water and cleaning fluid to the interior using a particular technique and pumping system that does not require the production equipment to be moved or disassembled. This technology is widely utilized in a variety of sectors, particularly beer manufacturing, where its effective cleaning capabilities is critical to maintaining beer quality and hygiene requirements.
Fixed CIP Systems
Mobile CIP Systems
Components of the CIP system
A CIP system is primarily made up of numerous components designed to suit a variety of cleaning requirements. These components include hot water tanks, alkali tanks, acid tanks, disinfection tanks, centrifugal pumps, pipelines, valves, and fittings, as well as CIP control cabinets. The CIP system uses these devices to automatically clean different product touch surfaces in beer production, such as the inside walls of tanks, pipelines, and other liquid channels.
How CIP systems work
The workflow of the CIP system typically follows a sequence of defined steps:
Preliminary Rinse: To eliminate loose particulates and yeast residues from the surface, the CIP system rinses with clean water first.
Alkaline wash： Has been employed to efficiently remove leftover organic materials and microorganisms.
Second Rinse: The system is washed again with clean water to confirm that all chemicals have been eliminated.
Acid Wash: An acid wash cycle is used to thoroughly clean the equipment surface.
Disinfection: Hot water is used to disinfect the equipment, followed by a final rinse with a disinfectant.
Preliminary Rinse: To eliminate loose particulates and yeast residues from the surface, the CIP system rinses with clean water first.
Alkaline wash： Has been employed to efficiently remove leftover organic materials and microorganisms.
Second Rinse: The system is washed again with clean water to confirm that all chemicals have been eliminated.
Acid Wash: An acid wash cycle is used to thoroughly clean the equipment surface.
Disinfection: Hot water is used to disinfect the equipment, followed by a final rinse with a disinfectant.
Importance of CIP System
Without a CIP system, cleaning brewery equipment becomes extremely difficult and inefficient. Manual cleaning not only takes more time and work, but it also fails to achieve the same cleaning efficiency as a CIP system. Workers must disassemble the equipment and follow processes identical to the CIP process. Even Nevertheless, residues may remain since not all regions can be thoroughly investigated, increasing the danger of contamination throughout the brewing process. Furthermore, personnel without professional experience may harm the equipment throughout the cleaning procedure.
The shining point of the CIP system
The application of the CIP system can ensure the sanitary cleaning of beer equipment and improve production efficiency, thereby reducing labor costs and the use of chemical cleaning agents. Through precise concentration control and an automated cleaning process, the CIP system avoids the risks and errors that may be caused by manual operation.
For friends in breweries who want to pursue beer quality and efficient production, choosing to install a CIP system is a wise choice. This will help meet hygiene standards, improve beer quality, save money and time for the company, and achieve sustainable development.
