What Is CIP?
Clean-in-place is the process of cleaning specialized processing equipment without disassembly or the need to transfer it to a different location. It offers several advantages over traditional manual cleaning.
Benefits of CIP
Clean-in-place has become the industry standard method for cleaning because it eliminates a majority of human error, saves money on chemicals, and reduces exposure to hazardous substances.
Reduced Human Error: Manual cleaning carries the risk of missing spots or cross-contaminating the scrubbing brush between steps. These mistakes can result in spoiled beer.
Saves Money on Chemicals: With a CIP system that has recovery capabilities, you can reuse a set of chemicals multiple times, leading to long-term cost savings.
Reduced Exposure to Hazardous Chemicals: Modern CIP systems are self-automated and enclosed, minimizing your exposure to harmful cleaning chemicals.
How CIP Works?
Clean-in-place systems utilize multiple holding tanks to store their chemical solutions. The chemicals used to clean the tank are pumped back out and into the CIP storage container to be reused several times before replacement.
Cleaning Cycle
Pre Rinse:
Water is used to remove a majority of the dirt.
Caustic Clean:
Caustic soda (sodium hydroxide) is used to break down organic dirt and is collected for future use.
Rinse:
Water is used to rinse the tank and is often recovered.
Acid Wash:
Phosphoric acid is used to remove any beerstone buildup and is collected for reuse.
Rinse:
Water is used to rinse the tank and then drained.
Sanitization:
PAA (peracetic acid) is used to sanitize the tank and ensure its sterility.
Vacuum relief is just as important to your bright tanks and fermenters as CIP is to your beer. Without proper vacuum relief, your tanks are at high risk of imploding. It’s essential to understand the basics of vacuum relief in a brewery to avoid costly mistakes.
