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

PRACTICAL TROUBLESHOOTING

Start with what remains after cleaning.

Identify the soil, then check chemistry, flow, temperature and access as one circuit.

SOIL FIRST · VERIFIED RETURN CONDITIONS

Three cleaning problems that need different checks

Why does a milk pipeline keep developing deposits?

Milk residues can combine organic soil with mineral deposits. Start by checking whether the deposit is heat affected, mineral rich, or mixed; then verify the detergent programme with the chemical supplier. Alkaline and acid stages address different soil mechanisms and need validated sequencing.

Compare actual return temperature, detergent concentration, flow and contact time with the accepted cycle. A hot supply tank does not prove that the furthest branch received the same conditions. Check dead legs, failed valves, drainage and gasket condition.

How should a juice line address pectin-rich residue?

Recover product promptly, avoid letting pulp dry in the circuit and examine whether screens or valve seats retain fibres. Confirm that the cleaning solution reaches each flow path. A chemistry that works on clear juice may need review for a pectin-rich puree.

Test the actual deposit with the detergent supplier before changing concentration or adding an enzyme step. Check removal visually where accessible and use the site's validated residual-soil and hygiene tests. A clear return stream alone is insufficient evidence.

Why is tomato sauce still left in a tank?

Inspect the underside of agitators, baffles, manways and outlet pockets. Tank coverage and jet impact matter as well as temperature. Confirm the cleaning head's pressure and flow at the head, not only the pump discharge.

Recover viscous product, remove large retained matter as the equipment procedure requires, and verify return capacity so the tank does not flood. Validate coverage and inspect difficult locations before accepting the cycle.

What to record before changing a recipe

Product and soil description; time before cleaning; equipment drawing; supply and return flow; temperatures; conductivity or measured concentration; cycle time; rinse endpoint; and the acceptance-test results. Keep incompatible chemicals separated and use the equipment and detergent instructions.

Discuss a cleaning circuit →

Technical reference: Tetra Pak Dairy Processing Handbook — cleaning of dairy equipment. Juice and sauce checks above are engineering assessment questions; no universal chemical recipe or sanitation guarantee is stated.

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