How it’s done – cleaning in the food industry (part I)
1 March 2024
Spring is coming, so it’s time for spring cleaning! But did you know that in the food industry (fortunately!) it’s always time for a big clean-up?
If a batch of tomato soup has been made, you should be able to assume that all equipment and pipes will be thoroughly cleaned. But how do ‘they’ do that’?
Leave your bucket of soapy water for a while, because today will take you into the hygienic world of the food industry!
For the pharmaceutical and food industries, we design CIP systems: Cleaning In Place. We connect this cleaning system to the production installation. As soon as the CIP receives the signal that, for example, the tomato soup has been produced, it takes action!
The CIP starts the fully automatic cleaning. As a result, there are no personnel costs and cleaning is also faster. In addition, this cleaning topper can clean the entire installation without dismantling. That is also a considerable time saver. And time is money!
The next batch is a creamy cream of mushroom soup. Of course, you want it without a red glow. That’s why the CIP is installed in every corner of the system, and all surfaces and pipes are cleaned and disinfected evenly. This significantly reduces the risk of residual contamination compared to manual cleaning. As a result, the risk of cross-contamination and bacteriological contamination between production batches is zero.
For the manufacturer, the CIP has another advantage in addition to time, energy and cost savings, consistent cleaning and improved hygiene: safety in the workplace. Personnel no longer need to clean the installation, which reduces the risk of injury and chemical exposure.
Unfortunately, it is now time for the bucket of soapy water, because the CIP for your house does not (yet) exist.
Or postpone for a while and see what our CIP looks like.