Cleaning in place (CIP) is often based on experience from the dairy industry. But our experience indicates that a CIP process can be reduced and optimized for individual beverages, since juice, nectar, still drinks and carbonated soft drinks don’t suffer from fouling to the same extent as dairy products.
It is important that CIP is carried out effectively and efficiently, and contribute to an overall low total cost of ownership (TCO), minimizing equipment downtime, among other things. Cleaning must also be carried out safely, because very strong chemicals are involved that can be harmful to people, equipment, and the environment. It should be carried out with the least impact on the environment, by using minimal amounts of water and detergents and by maximizing the re-use of resources.
Tetra Pak stands ready to help you determine optimal CIP processes. This white paper presents a methodology based on field trials we have conducted with customers, resulting in technical advice about how to define cleanliness in beverage operations, as well as how to optimize CIP. Optimization of CIP can lead to up to 50% reductions in cleaning costs, up to 50% reductions in circulation time, and up to 20% in carbon footprint reductions.