You stake your reputation every time someone drinks your beer. Ensuring that every pint you pour is deserving of your brand requires a consistent and thorough cleaning regimen. Clean-in-place (CIP) systems are a vital component of any cleaning program.
There are various aspects to a successful CIP program, so let’s start from the beginning.
What Is CIP?
Clean-in-place is the process of cleaning professional brewing equipment without disassembling or relocating it. This method offers several advantages over traditional manual cleaning.
Advantages of CIP
Clean-in-place has become the industry standard for cleaning due to its ability to eliminate most human errors, save costs on chemicals, and reduce exposure to harmful substances.
Reduced Human Error:
Manual cleaning carries the risk of overlooking certain areas or contaminating the scrubbing brush during different steps. These mistakes can lead to spoiled beer.
Saves Money on Chemicals:
With a recovery-type CIP system, you can reuse a batch of chemicals multiple times, resulting in long-term cost savings.
Reduced Exposure to Harmful Chemicals:
Modern CIP systems are self-contained and automated, minimizing your exposure to hazardous cleaning chemicals.
Clean-in-place systems utilize multiple holding tanks to store chemical solutions. The chemicals are pumped from these storage tanks into the tanks being cleaned. Typically, a spray ball is employed within the tank to ensure thorough coverage of all interior surfaces with chemicals. Once the tank is cleaned, the chemicals are pumped back into the CIP storage tank for future use before replacement is necessary.
Water is used to remove the majority of soil.
Caustic soda (sodium hydroxide) is used to dissolve organic residue and can be reused.
Water is used to rinse the tank, often being reclaimed for further use.
Phosphoric acid is employed to eliminate beerstone deposits and can be reused.
Water is used to rinse the tank and is then drained.
PAA (peracetic acid) is used to sanitize and disinfect the tank.