Clean-in-place (CIP) systems are becoming more and more popular in the food manufacturing industry. The system design makes cleaning the interior surfaces of a storage tank and the lines going out of it more effective and efficient without having to enter the tank. They also allow for a thorough cleaning with less exposure to harmful chemicals or contamination of food and beverage mixtures.
Many hazardous situations are safer because of CIP systems, but they require certain considerations to be effective. Let’s look at how to make your clean-in-place system most effective.