Cleaning-in-Place

Mastering Cleaning-in-Place (CIP) is essential in the food industry. Efficiency is the key, both in terms of cleaning result and economy. CIP economy is dictated by cost and time. Reducing waste is critical; correctly configured equipment is necessary for optimal performance.

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How to optimize Cleaning in Place for water and energy savings

Most companies are looking for a reduction in energy use and water consumption but solutions are often costly and will actually increase the plant’s overall energy usage. Before looking at larger investments in wastewater treatment, optimizing essential CIP technologies is a proven way to increase profitability and sustainability in your processing plant.

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Applications

Soups and sauces

When it comes to soups, tradition is king. Consumers want the old favourites, but with improvements in taste and texture, and in healthier versions.

Soups and sauces

Dressings and condiments

Today’s mealtime variety is reflected in more adventurous dressings and condiments.

Dressings and condiments

Soy-based products

When it comes to soups, tradition is king. Consumers want the old favourites, but with improvements in taste and texture, and in healthier versions.

Soy-based products

Tomato-based products

Particularly when it comes to ready-to-eat foods, tomato is a main ingredient for a wide range of products.

Tomato-based products

Baby food

The baby food segment has evolved on a huge scale. In some regions, sales have increased by over 50% in the last five years.

Baby food

Water is used to flush and rinse tanks during cleaning

Optimise your tank cleaning

Regular tank cleaning is critical to product integrity, productivity and profitability for food, dairy and beverage producers. Learn more about tank cleaning and CIP best practice.

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