Manual CIP Cleaning System

Manual CIP cleaning system is locally known as in situ cleaning system, referring to CIP, also known as cleaning position or positional cleaning (cleaning in place). Cleaning in place means not open or move device, which is, using cleaning fluid which is high temperature and high concentration to impose force on device equipment, thus cleaning the contacting surfaces. It is suitable for cleaning and purity of production device which is high demand to sanitary level.

Classification of CIP Cleaning System

1. According to structure form, it can be divided into one-piece type, split type.

2. According to heating, it can be divided into steam heating and electric heating.

3. According to control mode, it can be divided into manual control, semiautomatic control and automatic control.

Structure of Manual CIP Cleaning System

Usage of Manual CIP Cleaning System

It is widely used in food beverage production enterprises which are high mechanical degree such as beverage, dairy, fruit juice, wine and so on.

Characteristics of Manual CIP Cleaning System

1. CIP cleaning system has characteristics such as economic operation, low cost, compact structure, small area, simple installation and maintenance. It can in-place clean the containers and pipes and other production device effectively. The entire cleaning process are processed in confined equipment (tank containers and pipeline), thus greatly reducing the chance of secondary contamination.

2. The system can be divided into first to fourth Road according to production needs. Particularly Road 2 or higher ones can clean several district at the same times, it also can clean during the production process. Thus greatly reduced the production time of the CIP cleaning.

3. It uses U.S. import pneumatic diaphragm to pump concentrated acid and concentrated alkali. Not only to improve the equipment in good order but also reduce the repair rate of equipment. The most important thing is reducing the operating costs.

4. CIP cleaning system divided into one-piece type, dual tanks and multi tanks. There are fixed and moving.

Cleaning Procedures

Take the beverage industry as example, the procedure is as follows:

1. 3-5 minutes, room temperature or above 60℃ hot water; caustic 10-20minutes, 1%-2% solution, 60℃-80℃; intermediate washing 5-10 minutes, water below 60℃; final washing 3-5 minutes, pure water.

2. 3-5 minutes, room temperature or above 60℃ hot water; caustic 5-10minutes, 1%-2% solution, 60℃-80℃; intermediate washing 5-10 minutes, water below 60℃; sterilization 10-20 minutes, hot water above 90℃.

Cleaning fluid ensures cleaning effect, resulting in some mechanical action. That is, by increasing the turbulence of the fluid to increase the impact, to achieve a certain cleaning effect.

Technical requirements of Manual CIP Cleaning System

1. File support: the structural size drawing of the device (PDF) and instructions are available.

2. Required by operated function, the following criteria are adopted to design, manufacture and test

A. << Standards for quality control of pharmaceutical production (Revised 1998)>> terms of Chapter IV 31-37;

B. << The Steel Pressure Vessel (GB150-1998)>>;

C. << The Steel Welding Normal Pressure Vessel (JB/T 4735-1997)>>;

D. << Food Machinery Safety and Heath (GB 16798-1997)>>.

Manual CIP Cleaning System Finished Picture

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