DESCRIPTION
CIP system is commonly known as in-situ cleaning system. It is widely used in beverages, dairy products, juices, pulps, jams, wines and other food and beverage production enterprises with a higher degree of mechanization. In situ cleaning is referred to as CIP, also known as cleaning in place. In-situ cleaning refers to the use of high-temperature, high-concentration detergent without dismantling or moving devices, which exerts a strong effect on the equipment and cleans the surface touched with food. It is used for cleaning and purifying the production equipment with stricter hygienic level requirements.
Parameter
Structural characteristics
The system consists of one acid tank, one alkali tank, one hot water tank, one pure water tank, plate heat exchanger, one original acid tank, one original alkali tank, one cleaning pump (flow variable frequency adjustable), two heating circulating pumps, reflux pipe, outlet pipe, supplementary pipe and control system. According to the control procedure, the CIP cleaning system automatically configures the cleaning fluid, and the whole cleaning process is completed by pneumatic control valve, booster pump and reflux pump. The control system composed of pH meter, temperature controller and PLC touch screen can be automatically cleaned online. Each cleaning procedure, such as time, flow rate, acid-base concentration, can be inspected and recorded, and printed out. At the same time, the cleaning temperature and concentration can be automatically controlled in the corresponding cleaning process.
Performance characteristics
(1) High degree of automation, automatic liquid feeding and automatic cleaning;
(2) Automatic dosing
(3) Automatic temperature control
(4) Automatic flow control
(5) Automatic mixing of acid and alkali
(6) Compact structure and beautiful appearance;
(7) Strong independence, can be used alone, or can be docked with the automatic control system
Related equipment:
Process flow:
