Cleaning- in-place (CIP) is cleaning of equipment without disassembly or transport to a different location, such as a sink. It has many advantages, saving space, saving labor cost, also increasing worker safety, and less equipment wear caused by disassembly and reassembly.

All CIP systems, whether simple or complex in design, are of the same design theory. A typical CIP cleaning system included the following steps:

a. Pre rinse

b. Chemical wash

c. Rinse

d. Sanitization

e. Final rinse

Changes on the basic process includes different chemical wash and raise steps (usually a caustic wash after an acid washing) and processes combining sanitization and final rinse in a single step. Typical cleaning sequences for brewhouse, water tanks ,unitank fermenters, bright beer tanks and the pipelines. Cleaning times and temperatures all depend on the dosage of chemicals used, the strength of chemical, and soil loading. Rinsing times also depend on the soil load, the rinsing properties of the cleaner, and the method of rinsing.

Normally our brewhouse will have portable CIP pump. Some customers from large scale craft beer brewery also requires CIP tanks with pump and control panel, the whole CIP system for better operation of cleaning process.

If you want to get more information, please contact with: