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CIP (cleaning in place). The preferred process for
cleaning production facilities in the food and beverage industry, and especially in breweries. CIP does not extend to sterilization. 1. Pre-rinsing with water, 70 °C maximum 2. Caustic rinsing with soda lye, 1.5 to 5%, 90 °C maximum 3. Intermediate rinsing with water, 70 °C maximum 4. Acid rinsing with nitric acid, approximately 2%, 40 °C maximum 5. Final rinsing with water, 70 °C maximum
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All the rinsing media are usually conveyed consecutively with the same pump, i.e. they must all be sealed consecutively by the same mechanical seal. The latter is subject in addition to the stresses of brief periods of dry running, which can arise when changing over to the next medium, and to crystals that are often contained in the soda lye, especially in the cold initial feed. In spite of isolated cases of failure through dry running and corrosion, the preferred choice for CIP are single mechanical seals with soldered carbide seal faces and secondary seals made of fluorocarbon rubber on account of their attractive price/life ratio. |
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