HRS provides PLC based automated systems to ensure minimal manual intervention and efficient cleaning of the equipment. HRS can design multiple circuit CIP systems to reduce the CIP time of the plant and to enable parallel cleaning of different equipment.
Centralised CIP systems are advantageous in reducing the water and power consumption besides enabling parallel operation of cleaning and production.
CIP Stands for Clean-in-Place. The technology of CIP is vital in food industry as the process demands highly hygienic and aseptic environment. Food safety standards like HACCP and ISO demand effective CIP procedures, to eliminate microbial contamination of the foods being processed, which might consequently lead to food poisoning at the consumers’ end.
CIP is a method of cleaning the interior surfaces of pipes, vessels, process equipment and other associated fittings, without disassembly. CIP is generally carried out with chemical solutions mainly bases like caustic soda and acids like nitric acid, to clean the organic and inorganic solid deposits on the tube surfaces. The chemical cleaning is followed by flushing with neutral water to wash out any traces of the bases or acids.
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The Dairy industry is growing at a rapid pace. As the volumes of production are rising extensively, stringent Food Safety laws are being formulated and implemented. The need for increased automation, to minimize the human intervention and to monitor the production process continuously, is going up concerning human safety.
Most of the processors, till now, have carried out the preheating or pasteurisation of fruit pulp unhygienically using steam jacketed open kettle. Result was unhygienic process with disadvantages like non-uniform heating, charring, falling of foreign material in product, loss in flavor and aroma etc.