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    CIP Cleaning Lesson

    DateTime:2017/12/27    Author:kadoya Everbright    PV:45

          CIP cleaning system commonly known as in-place cleaning system is widely used in beverages, dairy products, fruit juices, alcohol and other high degree of mechanization in food production enterprises. 

          CIP is also called in-place cleaning or cleaning positioning. In-place cleaning refers to the method of cleaning the contact surface of the liquid with a strong effect on the equipment without cleaning or removing the device by high-temperature and high-concentration cleaning liquid.

    Recommended cleaning sequence is as follows:

    3-5 minutes of washing, room temperature or hot water above 60 ;

    Alkali wash 10-20 minutes, 1% -2% solution, 60 -80 ;

    The middle of washing 5-10 minutes, 60 below the water;

    3-5 minutes final wash, rinse.

    Tips:

             To ensure the flow rate of the cleaning is actually to ensure the flow rate of the cleaning liquid during the cleaning process, so as to produce a certain mechanical effect, that is, improving the impact force by increasing the turbulence of the fluid and obtaining a certain cleaning effect.

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