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.
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.