CIP (CleaningInPlace) CIP-washing is a station, consisting of containers of various applications and types, designed for washing out the product, washing and disinfecting non-separable, hard-to-reach places, such as pipes and closed containers, the washing of which is impossible by hand due to their design features. All CIP-sinks are arranged according to the same principle and have a general scheme of work. Flushing takes place by pumping special cleaning solutions through all the equipment, then flushing with a disinfectant solution, clean water or steam treatment, after which the spent liquids are discharged into the sewer. Each solution has its own container and preparation system. During the washing process, the temperature and concentration of solutions are monitored, as well as various other parameters of the installation. A properly built system allows for the production of high-quality and safe products, significantly reducing the cost of washing food equipment. Depending on the level of the CIP-washing equipment, washing of technological lines is possible in manual, semi-automatic and automatic modes.
CIP washer for the pharmaceutical industry. Automated with Siemens control panel from Roza Vetrov™.
Clean-in-place (CIP) — Is a method for cleaning internal surfaces of pipes, tanks, process equipment, filters and associated fittings, without disassembly. In particular, the sip wash for keg.
Mobile unit designed for chemical cleaning of equipment. All processes are controlled by a given program.
♦ control of station readiness for operation;
♦ control of readiness preparation of cleaning solutions (concentration, temperature, level in tanks);
♦ readiness control sequential execution of washing algorithms in accordance with a given program: supply of rinsing, washing and disinfecting media to the supply line, maintaining their temperature, monitoring the concentration of solutions in the return line, distributing solutions after they pass through the washing routes into the station tanks or discharge into the drain ;
♦ readiness control control of the current technological process and emergencies, informing with the help of diagnostic messages with a description of the possible causes of occurrence and the operator's actions to eliminate them;
♦ control of readiness control of return pumps;
♦ readiness control of presence of liquids in tanks;
♦ readiness control archiving of parameters and messages during continuous production in one of the generally accepted formats: txt, csv (Excel), with the possibility of transferring them to removable media, generating and printing reports in the form of tables and graphs. Ability to connect to a computerized system (data transfer and storage in SCADA;
♦ new generation industrial controller SIEMENS SIMATIC S7;
♦ multifunctional color touch panel operator SIEMENS SIMATIC S7;
♦ industrial Ethernet network with redundancy for connection to ERP, MES systems or for organizing data exchange with intelligent washing facilities; remote service support via VPN;
♦ possibility of remote control and monitoring of the CIP-station system.
The equipment is completed with the necessary special tools and devices for the timely maintenance of the units of the unit.
CIP-washers for kegs, automated, made of stainless steel AISI 316 L
|Sink (CIP) in stainless steel AISI 316L (acid-resistant with molybdenum)|
|For tanks up to 600 L.||2 tanks of 60 l. each||2450|
|For tanks up to 1000 L.||2 tanks of 100 l. each||3100|
|For tanks up to 2000 L.||2 tanks of 200 l. each||4000|
|For tanks up to 4000 L.||2 tanks of 400 l. each||4700|
|For tanks up to 8000 L.||2 tanks of 800 l. each||7400|
|Pneumatic clamp for kegs||2700|
Industries that are no longer conceivable without CIP washing are, of course, those that require a high level of hygiene, for example:
♦ beer and non-alcohol industry,
♦ manufacture of dairy products,
♦ food packing equipment.
The huge benefit of CIP washing can not be overemphasized, washing equipment takes place many times or faster, it is much less laborious, it allows to achieve high reproducibility of results and most importantly, gives us peace of mind and confidence in the safety of the products.
Initially, the CIP washing was still manual work.
Special teams of washers serviced the lines, connecting according to a certain program, balanced tanks with detergents to pumps and lines.
Until now, on technically obsolete, or small enterprises, you can find similar systems.
With the development of electronics, it became possible to manufacture logical devices that could function as a human using drives.
The first fully automated systems appeared in the second half of the 50s of the last century.
In systems there were temperature sensors, programmable controllers, controlled valves, heat exchangers and special washing nozzles (these were simply hollow balls with holes).
But in the end, time and resources were saved. The withdrawal from the human factor brought economic benefits and simplified the process.
Now the CIP washing systems have changed a lot, but the principles laid down in the last century have not changed.
Washing pipes and valves, lead in a turbulent regime of fluid motion, to achieve the maximum detergent effect.
One of the key factors of washing, are the temperature and chemical detergents.
At the moment, CIP is already a powerful industry, which solves many complex tasks of cleaning all kinds of units. As in any industry, in an indispensable equipment wash, there are rules and theories.
The fact is that wells that are open to the atmosphere are prone to a number of chemical and microbiological problems. During a large water consumption, the water level in the source well can drop dramatically.
Waning water, sucks microbiologically contaminated air from the surface of the earth. Bacteria readily populate the wellbore and begin to multiply actively.
To prevent this, in the head of the wells, they began to incorporate breathing filters that inhibit spores, fungi and bacteria. In the trunks of the wells themselves, pipelines for supplying detergent and disinfectant solutions are built in (usually sodium hypochlorite or peroxides).