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There are lots of big and small bottlers that every day have to face with the issue of cleaning, disinfecting and sanitizing their plants. As everybody knows, in the beverage industry, as well as in the food one, hygiene plays an important role: the more accurate is the cleaning of the machines , the better is the quality of the product to be entered the market.<\/p>\n
The\u00a0CIP unit<\/strong>, which stands for Cleaning In Place, is nothing more than a machine that allows to clean and sanitize the whole plants for storaging, bottling, filling or kegging without having them to be dismantled .<\/p>\n Equipped with a variable number of tanks with an adequate capacity to sanitize the equipment,\u00a0the automatic CIP units allow to prepare cleaning and disinfection solutions<\/strong>, to carry out the planned cycle and to verify that such a cycle has been actually carried out as required.<\/p>\n The goal is to eliminate completely any kind of product residue from the kegging and bottling plants<\/strong>, at the end of the cycle as well as at any product change; the mechanical action of high flow washing combined with the chemical action of detergents and disinfectants allows to thoroughly clean even the most critical parts in the systems.<\/p>\n The cycle<\/strong>\u00a0starts by\u00a0rinsing the plant with water to lose<\/strong>\u00a0in order to remove all coarse soiling; this phase is followed by the\u00a0washing step with caustic solution<\/strong>, previously and automatically prepared. Then there is an\u00a0intermediate rinsing phase<\/strong>\u00a0followed by a\u00a0disinfecting one with the acid solution<\/strong>, and, at least, a\u00a0final rinse with cold and hot water<\/strong>\u00a0able to remove all the leavings of detergents.
\nDifferent washing programs (product change, end of the day, weekends) are stored in the PLC. Additional programs can be easily added.<\/p>\n