CIP – CLEAN IN PLACE – MACHINERY CIP

CIP

It is a unit (dairy machines) which consists of 3 separate tanks including:

  • NaOH solution (with rock-wool insulation 50 (mm)
  • Acid Solution (with insulation)
  • Fresh water for rinsing

Vertical tanks (milk tanks) with conical inverts, based on stainless steel legs. The wall of the tank is insulated by mineral wood (50mm) in order to eliminate heat loses. In addition, all tanks have a manhole for easy access of the operator, DN50 inlet-outlet valve, level control system (electrodes for minimum and maximum level) and temperature control instrument Pt100.

  • Stainless control panel

The control panel will feature all the electric components necessary for the operation, control and safety of the unit. The control unit will also feature a PLC S.7, manufactured by SEIMENS, GERMANY.

  • Flow control arrangement

Electromagnetic flow meter with analogue exit. CIP Forward with adjustable speed (minimum velocity of the 1,5 m/sec)

  • Dosing station

For dense solutions (NaOH) & (HNO3), with analogue exits. The exits of the unit will be analogue to the concentration and temperature of the solution. The dosing station will feature a CIP Forward pump with special injectors. The preparation of the solutions will be monitored and controlled automatically by a conductivity meter.

  • Tube-type heat exchanger

The tube-type heat exchanger will be installed for the necessary heating of the solutions and it will be manufactured out of stainless steel AISI 316L in order to withstand corrosive environments. Finally, the heat exchanger (dairy equipment) will feature the option of automatic heating at stand-by mode.

Proper and careful cleaning of production lines is required for the smooth and safe operation of a dairy industry. The CIP (Cleaning In Place) systems developed significantly over the last decade offer the right solution, provided they are implemented correctly.

Proper implementation of a CIP starts with the correct design of the entire production line. Product networks should be designed and constructed so that they do not leave any ‘dead‘ marks on cleaning. This means that they must be properly welded so that there are no internal pores or irregularities that will impede the cleaning process and its effectiveness.

Get a quote now for dairy and food processing machinery.

contact

ALSO SEE:

espa banner
Shares