The Five Things You Don’t Know About CIP System

What is CIP system in beverage production
Cleaning in place (cleaning in place) is abbreviated as CIP, also known as cleaning positioning or positioning cleaning.

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What is CIP system in beverage production


What is CIP cleaning System

Cleaning in place (cleaning in place) is abbreviated as CIP, also known as cleaning positioning or positioning cleaning. CIP cleaning system is widely used in food and beverage enterprises with high mechanized production such as beverage, dairy products, juice, pulp, jam and wine. 


the process flow of CIP cleaning.

Both manual and automatic cleaning follow the same hygiene standards. The general operations of CIP cleaning are: pre-rinse, alkaline wash, water wash, acid wash, water wash, and hot water disinfection. Depending on the material CIP stations have different configurations, two tanks, three tanks, four tanks, five tanks and six tanks. When five tanks are configured, they are: clear water tank, recovery water tank, alkali tank, acid tank, and hot water tank.

CIP system workflow in beverage production

In any CIP cleaning process, the first step should be a strong water flush to remove all loose particles.

If possible, bottle filling machine or bottling machine should be cleaned immediately after use to prevent the residue from drying out and making cleaning difficult.


the advantages and disadvantages of CIP cleaning

  • The CIP cleaning system can ensure a certain cleaning effect and improve product safety; 
  • save operating time and improve efficiency; 
  • save labor and ensure operating safety;
  • save water, steam and other energy sources and reduce detergent consumption; 
  • production equipment can be large-scaled and automated High level; 
  • prolong the service life of production equipment. 

In beverage production, the CIP cleaning chemical energy is mainly generated by the chemical reagents added to it, and it is the most important factor in determining the washing effect.

Acid and alkali detergents’ advantages are: acid washing can remove calcium salt and mineral oil residues through chemical reactions; alkaline washing can remove fat and protein residues through saponification reaction.
The disadvantages are: poor washing properties.

The advantages of sterilizing agents are: rapid sterilization effect, effective to all microorganisms; generally non-toxic after dilution; not affected by water hardness; forming a film on the surface of the equipment; easy to measure the concentration; easy to measure; and can remove odour.
Disadvantages include: a special taste; requires certain storage conditions; different concentrations of sterilization effects are very different; it is easy to freeze when the temperature is low; improper usage will cause side effects; the sterilization effect of mixed dirt is significantly reduced; it is easy to stain the environment and leave traces.


the influencing factors of CIP cleaning in beverage filling line

factors for CIP cleaning in beverage production line

1. Adsorption of materials and cleaning surface

The greater the adsorption of the contaminants or residual liquid and the body’s surface being cleaned, the more difficult it is to clean.

2. Surface roughness of cleaning body

The rougher the surface to be cleaned, the more difficult it is to clean. General equipment tank surface roughness requirements Ra ≤ 0.4 μm.

3. Cleaning time

Generally speaking, the longer the cleaning time, the better the effect. However, in industrial production must ensure the rate of production, usually cleaning time is 2 to 3 times the time of complete coverage. The entire in-situ cleaning process of each step, the cleaning time as the running time.

4. Cleaning temperature

If protein-like substances are present, they should be removed without changing their properties as much as possible, and pre-rinsing needs to be done at a suitable temperature. Subsequent flushing and washing should be performed at higher temperatures, typically 60 to 80 °C, to improve the ability of the wash solution to dissolve other contaminants.

5. Concentration and form of cleaning solution

Please choose a suitable detergent according to the detergent’s decontamination ability and its residual rinsing difficulty.

Seven basic selection principles of detergent
(1) Efficient cleaning, with broad-spectrum;
(2) The use of household detergents is not advocated because their composition, quality and microbiology are unclear.
(3) Choose detergents with simple components and definite component content;
(4) Easy to check;
(5) Good stability, low toxicity and safe use;
(6) Compatibility with equipment or environmental materials;
(7) The cost is lower.

Alkaline washing is usually formulated with a concentration of 1% to 2%. In contrast, acid washing will use a mild, low-concentration acid solution.

6. Cleaning pressure

Usually, low pressure (0.5 MPa or less) injection can meet the requirements of cleaning. Because, cleaning is mainly through the immersion, advection scouring, cleaning agent soaking effect is achieved, rather than through the mechanical impact.

7. Setting of cleaning ball

The cleaning ball’s role is to spray washing liquid and rinsing liquid to disperse to all parts of the equipment, the sprayed washing liquid and the falling washing liquid gathered into the liquid film to wet all surfaces and produce chemical cleaning effect. Washing ball should be installed in a reasonable position to prevent the process fluid into the inside of the cleaning ball to block the spray hole. General cleaning ball effective coverage area for each cleaning ball 1 ~ 1.5 m2 cross-sectional area. Typical cleaning ball specifications are 3 to 5 m3/h per flow, differential pressure ΔP is 0.17 MPa.

8. Pipe connection

The ideal state of the pipe connection is to use all welding. Pipe installation should be made as large as possible slope (minimum 1%, usually 2% better). Which can promote the liquid in the tube by gravity self-discharge while preventing the formation of bubbles from preventing fluid contact with the cleaned surface.

CIP pipeline connection in beverage filine line


Verification of CIP cleaning effect

The CIP cleaning effect must meet the following standards:

Serial numberprojectStandard
1OdorFresh, no unpleasant odor, for special treatment process or special stage a slight odor is allowed but it does not affect the safety of the final product and its own quality.
2VisionThe cleaning surface is bright, no water accumulation, no film, no dirt or other; when water flows over the surface, the water trace has too many broken marks
3HealthWhen touching the surface with fingers, there is no greasy and rough feeling; the surface is wiped repeatedly with brand new white paper towel, there is no stain and discoloration
4Production capacityAfter CIP treatment, the production processing capacity of the equipment is obviously changed.
5MicroorganismHygiene indicators microbial indicators meet the relevant requirements; it cannot cause the improvement of other hygiene indicators of the product.

Please click below to watch the production process of bottled water production.

Picture of John Lau.
John Lau.

John Lau, oversea project manager, an engineering graduate with expertise in optimizing beverage production equipment during his university studies, is now at the helm of global projects in the industry. Committed to educating clients on the benefits of customized equipment solutions that notably boost operational efficiency, Lau views this specialization in tailoring bottling machines as a key facet of his professional commitment.

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