CLEAN-IN-PLACE SYSTEMS FOR FOOD & BEVERAGEsales@cipcleaningsystem.com

CLEAN-IN-PLACE PRINCIPLE

One cleaning sequence. One defined equipment path.

CIP circulates selected cleaning media through equipment designed for in-place cleaning. It connects preparation, supply, the equipment circuit and the controlled return.

  1. 01

    Identify and isolate

    Select the equipment path and establish the agreed separation from production. Confirm the circuit, connections and permitted equipment state.

  2. 02

    Prepare and pre-rinse

    Prepare the required cleaning medium and use the agreed initial rinse to remove loose residues. Its destination belongs in the return drawing.

  3. 03

    Circulate the selected medium

    Supply the cleaning duty while monitoring the representative conditions. Flow, temperature, chemistry and time must relate to the actual equipment and soil.

  4. 04

    Assess and route the return

    Direct returning liquid to the appropriate recovery or discharge path. Reuse requires defined acceptance and segregation.

  5. 05

    Rinse and review

    Complete the agreed rinse and any separately specified disinfection step. Review the cleaning evidence and release responsibilities.

BEFORE YOU ENQUIRE

Common questions

Is CIP the same as SIP?

No. Cleaning removes soil. Disinfection and sterilization have different objectives and require their own defined conditions and evidence.

Does every part of a connected machine get cleaned?

Only the agreed CIP-compatible path is included. Removable and non-CIP parts require a separate arrangement.

YOUR NEXT STEP

Discuss your cleaning duty

Send the cleaning object, circuit arrangement and the site conditions you know.

Request a CIP proposal ↗
Discuss your CIP project ↗Send your requirements