7 Best Practices for Designing a Clean-in-Place System

A clean-in-place (CIP) system is a cost-effective and time-saving tool that rinses and washes the inside surfaces of food processing piping and equipment without mechanical disassembly. When designed well, a CIP system improves sanitation and enhances food safety while both simplifying the cleaning process for plant operators and reducing downtime. It automates what has traditionally been a laborious and time-consuming manual process of disassembling the piping, hand-cleaning each component and reassembling equipment.

In addition to lost revenue from halted production, improperly cleaned equipment can spread foodborne contaminants from batch to batch, which is dangerous to consumers and can lead to recalls that directly impact a company’s bottom line and reputation.

If you’re considering investing in a CIP system for your facility, it’s important to ensure you’re getting a design that is reliable and up-to-date. Your process design team should consider the overall needs of your operation, including changeover efficiency, water conservation and how the design will affect the complexity of the system.

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How to Keep Your Food Plant Construction Project on Track

Technology and ever-increasing consumer demand are driving food and beverage companies to compete at a different level than ever before. Speed to market is increasingly important to doing business — the faster a new plant can be built or renovated, the sooner it can begin producing a return on investment.

So how can you ensure your next construction project stays on track? Let’s look at five ways to set yourself up for success, whether you’re tackling a greenfield project or a retrofit.

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Back to the Basics: How to Optimize Your Clean-in-Place System

A number of food manufacturing facilities have been utilizing clean-in-place (CIP) for years. It’s the method of cleaning processing equipment and piping without disassembling it. While most of us already know what CIP is, when was the last time you performed a thorough audit of your system?

Over the years, changes to the systems being cleaned may have caused the CIP system set-point ratios to change without notice to the operators — making it more out of whack than you may realize.

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[Infographic] Design Only vs. Design-Build: Pick the Best Delivery Method for Your Next Food Project

When it comes to constructing a new food or beverage facility, there is no one delivery method that works best for all projects. Each approach has its own advantages and disadvantages.

Design-build can be fast and efficient because construction begins while the design phase is still underway, but completing the entire design before any ground is broken can give you greater insight to anticipated final costs. How do you choose? Check out our infographic to help narrow down your decision:



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