Cleaning in Place (CIP) has been around for around 50 years and refers to the cleaning of systems on site. The cleaning process is carried out without disassembly or significant changes compared to the operating state. CIP is therefore often used in hygiene-critical industries such as the food, beverage and pharmaceutical industries. The process refers to the use of a mixture of chemicals, heat and water to clean machines, vessels or pipelines. Overall, Clean in Place can be a very efficient way of cleaning, either regularly after a production run or when the product composition changes. For productions that are particularly critical to hygiene, it may make sense to carry out additional sterilisation at the end of the cleaning process. This is often referred to as sterilization in place (SIP).
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