Cleaning in place (CIP) systems are used extensively throughout the food and drink industry to remove solids and bacteria from vessels and pipework and cleaning them automatically to a high standard.
Process plants, tanks, large pipes and large containers can be cleaned in a fast, reliable and efficient way thus avoiding the uneconomical filling of vessels with cleaning solutions or the need for operators to climb into vessels to carry out manual scrubbing.

A number of advantages can be obtained through a CIP system:

cleaning areas not easily accessible
avoiding danger to operators or environment when equipment   is opened
damage product quality if equipment is opened
cleaning result precisely defined and reproducible
cleaning operation is automated
production downtime is reduced
cleaning costs greatly reduced

In addition CIP systems offer the capital advantage of minimizing water use and effluent generation in a number of ways like

 optimizing the pre-rinse step according to your specific   requirement
 adjusting the system controls to be sure that the optimum   amount of water is used with no waste
 making use of such foaming chemicals or gels to reduce the   amount of cleaning water required
 recover water from the final rinse to be used as pre-rinse   medium in the following cycle (if caustic is used as a detergent   this can be done only if peracetic