CIP (Clean in Place)

Our CIP, or Clean in Place, system is a fully automated interior washdown of all surfaces including pipes, vessels, filters, conveyor belts, guarding, hinges, etc., basically all exposed components without the need to remove anything or take anything apart. It works by using the circulation of water, heat and precise chemical detergents to guarantee microbiological safety and purity.

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Dairy CIP programs typically follow a 3-step, 5-step or 7-step sequence depending on the level of potential contamination and equipment type.

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• A pre-rinse uses warm or ambient water to flush out loose milk solids, fats, and residual product.​​

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• An intermediate rinse uses clean water to flush away spent alkaline solution.

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• The acid wash removes mineral scales and milkstone (a hard stubborn mineral and protein crust).

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• Final rinse & disinfection rinses with clean water, often followed by a chemical sanitiser or hot water sterilisation cycle.

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Key System Components:

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• Storage reservoirs designated for raw water, recovered rinse water, acid, and caustic solutions.

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• High-capacity pumps that drive turbulent flow through piping networks at optimised velocities (typically >1.5 m/s).

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• Plate or shell-and-tube heat exchangers to maintain target chemical temperatures.

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• Programmable Logic Controllers (PLCs), conductivity meters, and temperature probes that control chemical concentration and cycle duration automatically.