Clean-in-place (CIP) is a method to clean closed systems (interior pipes, filters, fittings, etc) without taking them apart. Quite frequently, CIP operations are considered a burden that have to be part of a Food and Beverage process but nobody really pays attention to it as long as it does not fail.
More interestingly, when a CIP system is installed as a commodity system, there is very little attention paid to try and optimize its 4 Ts parameters (Turbulence, Time, Temperature, Titration). The cleaning procedures are not being fine tuned to the product being produced. In short, the CIP system setting is “good for everything, but optimized for nothing” making it more expensive than necessary. This is a pity since a CIP optimization can lead to:
- Reduction in water consummation
- Leading to waste water plan load & OPEX reductions
- Reduction in chemical product consummation
- Energy consummation & carbon foot print reduction
- Reduction in CIP time, freeing some significant Production time
- Improved production cost monitoring
- Improved traceability of the CIP process…key benefit in Food and Beverage safety
- Improved CIP availability through revamping & upgrade
If you think the benefits above are making sense, then YES, the first step is to monitor your CIP system in order to detect sources of improvements, then go for the step 2: I mean optimize safely!
CIP operation optimization is based on 2 pillars:
- the expert knowledge of the consultants and…
- a comprehensive, worldwide available, easy to use software tool which can be implemented in a matter of hours.
On the market today, exist at least, CIP Process solution including a worldwide available solution based on highly skilled experts including a :
– Short “Walk through” audit to investigate the situation
– Stand alone, OptiCIPTM, easy to install CIP monitoring system
– Detail audit & result commitment capability
– Finally, improvement teams that will manage your project based on specific skills
I’m very interested in your feedback to confirm or not my feeling that CIP processes are quite frequently doing the job, but not in a optimized way. If so, what would you believe to be the key potential savings??