Dairy equipment sanitizing
The cleaning and sterilizing of dairy equipment after each use is a major operation, and may account for 15 to 20 percent of the total man-hours required to operate the dairy plant. Cold milk leaves a light deposit of milk solids on dairy equipment so it can be cleaned easily. Hot milk deposits cooked-on solids that require more effort to remove. Two types of cleaning are in vogue; manual and cleaning-in-place (C.I.P.).
Cleaning-in-place is the cleaning of sanitary pipelines while they are in position, without disassembling them. The CIP procedure is to pump rinse water through them to remove the free soil until it runs clear. Then either an acid cleaning solution and an alkaline cleaning solution or an alkaline cleaning solution by itself is pumped through them ( with a rinse be-tween the acid and alkaline cleaning solutions if both are used). Rinse water is pumped through the pipes until they are free of cleaning solution, and, finally, they are "sterilized" by pumping through either hot water or a solution of sodium hypochlorite. All lateral connections are "broken," connections in the lines are "capped," and, after the cleaning solution (or solutions) have been circulated, lines are "decapped" and manually scrubbed, after which the caps are replaced and the procedure completed. Tanks may be cleaned by rinsing and by spraying with cleaning solution (using varying types of nozzles ), followed by hot water rinsing, chemical spraying is done to sterilize tanks.
We offer fully automatic CIP systems, semi-automatic CIP cleaning systems, circulation cleaning system for HTST pasteurizers and washing and rinsing systems for other dairy equipment: