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Cleaning-in-Place (CIP) is a common practice in various manufacturing facilities, including dairy, pharmaceutical, food, beverage, and brewery plants. It automates the cleaning process, reducing production downtime and allowing the use of aggressive cleaning chemicals in a controlled environment. To implement CIP effectively, the process plant must adhere to documented hygienic design criteria, outlined in standards such as the European Standard EN 1672-2.
Cleaning-in-Place (CIP) is now a very common practice in many manufacturing facilities for: dairy, pharmaceutical, processed food, beverage, and brewery plants (among others); replacing manual strip down, cleaning, and rebuilding of process systems.
The primary commercial advantage of CIP is the substantial reduction in production downtime, and the ability to utilize more aggressive cleaning chemicals in a contained environment, normally not safely handled with manual cleaning method.
The design of the process plant must conform to all documented hygienic design criteria as a pre-requisite to utilizing CIP, and these are extensively documented by the European Standard EN 1672-2.