CIP is short for clean in place (in-place cleaning) or in-place cleaning. It is defined as: a method of using a high-temperature, high-concentration cleaning liquid to apply a strong action to the device without washing or moving the device, and washing the contact surface with food.
Therefore, CIP means brushing, cleaning and sterilization without disassembling mechanical devices and pipes. In the cleaning process, it can reasonably deal with the relationship between washing, cleaning, sterilization, economy, energy saving, etc. It is an optimized cleaning management technology. The CIP device is suitable for multi-channel sterilization mechanical devices with direct contact with fluid materials. If juice drinks, dairy products, concentrated juices, and soy milk are cleaned in place (ie CIP cleaning), it is a method commonly used by beverage production plants and is a guarantee of product quality. The purpose of cleaning is to remove the residues on the equipment and the pipe wall to ensure that the sanitation index is reached. Under normal circumstances, continuous use 6∽8h must be washed once. Under special circumstances, when it is found that the production capacity is significantly reduced, it should be cleaned immediately.
The purpose of cleaning is to remove the dirt adhering to the machine to prevent the growth of microorganisms in between. To remove the dirt, the cleaning system must be able to provide the cleaning capacity required to overcome the pollutants. There are three sources of cleaning power, namely, the kinetic energy generated from the flow of the cleaning fluid, the chemical energy generated from the detergent, and the thermal energy in the cleaning fluid. These three capabilities have complementary effects. At the same time, the factor of ability is related to the factor of time. In the same state, the longer the washing time, the better the washing effect.