OK, the robotic English narrator leaves something to be desired, but this video is a great rundown of CIP cleaning products for breweries. Big props to www.better-engineers.com for uploading. When it comes to sanitation, cleaning-in-place (CIP) fluids are a staple for many craft brewing vessels. CIP refers to the mix of chemicals, heat and water that cleans machinery, vessels or pipe work without dismantling the plant. CIP has been around for about 50 years and is used in hygiene critical industries, including food, biotechnology, pharmaceutical, beverage and brewing.
Each CIP system has to be designed properly to match the vessel being cleaned. The primary function is soil removal but also to sanitize the process equipment. For effective cleaning, breweries need to consider: temperature, scouring action, time, detergent type and concentration and sanitizer. If any of these aspects are not sufficient, then cleaning will be compromised. Learn more by watching the video above.
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