- What is the filling machine CIP ?
Since the 1990s, the cleaning of equipment began to be replaced by machinery.Especially dairy, beverage and other continuous operations using the pipeline.Automatic in-place cleaning is used in many dairy plants, that is, the water and detergent used for flushing are circulated in closed circuit in the pipeline of the equipment and the production line, without disassembling the equipment.This technique is called Cleaning in Place (CIP), also known as Cleaning in Place or Cleaning in Place.
2. Where is CIP used ?
CIP is widely used in beverage, dairy products, fruit juice, pulp, jam, wine and other food and beverage production enterprises with high mechanization degree.In situ cleaning does not need to open or move the device, the use of detergent and washing water to wash the internal surface of the equipment at a high speed liquid flow, forming a mechanical action to wash away the dirt.This is effective for cleaning pipes, pumps, heat exchangers, separators and valves.It can be used for cleaning and purification of production equipment with strict requirements of hygiene level.
3. Filling machine CIP features and advantages
Filling machine CIP cleaning system can ensure a certain cleaning effect, improve the safety of products;Save operation time and improve efficiency;Saving labor and ensuring operation safety;Save water, steam and other energy, reduce the consumption of detergent;Production equipment can achieve large scale, high level of automation;Prolong the service life of production equipment.The action mechanism of CIP cleaning chemical energy is mainly produced by adding chemical reagents, which is the most important factor to determine the washing effect.
The advantages of acid and alkali detergents are: acid cleaning can remove calcium salt and mineral oil residue through chemical reaction;Alkali washing can remove fat and protein residue through saponification reaction.
4. Filling machine CIP Reference parameters for filling machine CIP applications
Acid and alkali detergent acid refers to 1% – 2% nitric acid solution, alkali refers to 1% – 3% sodium hydroxide in 65℃ – 80℃ use.Sterilizers are commonly used chlorine fungicides, such as sodium hypochlorite, etc.The higher the temperature, the smaller the viscosity coefficient and the larger the Reynolds number (Re).The rise of temperature can usually change the physical state of the dirt, accelerate the chemical reaction speed, and increase the solubility of the dirt, so as to facilitate the removal of the impurity solution during cleaning, thus improving the cleaning effect and shortening the cleaning time.The amount of motion energy is measured by RE.
The general standard of RE is: thin liquid flowing from the wall surface, trough RE >200, tube RE >3000, and RE >30000 has the best effect.Solubility of water: water is a polar compound, it has almost no solubility to greasy dirt, it has certain solubility to carbohydrates, proteins and low-grade fatty acids, and it has strong solubility to electrolytes and organic or inorganic salts.Mechanical action: action caused by motion, such as stirring, spray cleaning fluid generated by the pressure and friction, etc.Cleaning effect factors: equipment pollution degree, the nature of pollutants and product production process are the important reasons to determine the cleaning effect, if the cleaning is not based on its characteristics to determine the CIP conditions, it is difficult to achieve the ideal purpose or lead to high cleaning cost defects.Types of cleaning agents. As of 2012, there are many kinds of cleaning agents used in the food industry, including acid and alkali, among which sodium hydroxide and nitric acid are the most widely used.Alkali-type detergent has a good removing effect on the dirt with high protein content, but it has a certain corrosive effect on food rubber gaskets.Acid detergents have good effect on the stubborn dirt that can’t be removed by alkaline detergents, but they are corrosive to metals to a certain extent, so some anti-corrosive agents should be added or washed clean with clean water.The cleaning agent and surfactant, chelating agent, etc., but only in special need to use, such as cleaning water hardness is higher when the chelating agent can be used to remove metal ions.Cleaning agent concentration to increase the concentration of cleaning agent, can be appropriate to shorten the cleaning time or make up for the lack of cleaning temperature.Increased concentration of cleaning agent will cause an increase in cleaning costs, and the increase in concentration is not necessarily able to effectively improve the cleaning effect, so it is necessary for manufacturers to determine the appropriate concentration according to the actual situation.Generally speaking, the temperature of the lotion increases by 10 ° C, the chemical reaction speed will increase by 1.5 to 2.0 times, and the cleaning speed will also increase accordingly, and the cleaning effect is better.Cleaning temperature is generally not less than 60℃.Cleaning time is influenced by many factors, such as cleaning agent type, concentration, cleaning temperature, product characteristics, production line layout, and equipment design.Cleaning time must be appropriate, too short to effectively remove the dirt, too long a waste of resources.
5. Take the beverage industry as an example, its cleaning procedures are as follows:
Wash for 3-5 minutes in hot water at room temperature or above 60℃;Alkali wash for 10-20 minutes, 1% – 2% solution, 60℃ – 80℃;Intermediate washing 5-10 minutes, 60℃ below the water;Finally wash for 3-5 minutes with clean water.
Wash for 3-5 minutes in hot water at room temperature or above 60℃;5-10 minutes alkaline washing, 1% – 2% solution, 60℃ – 80℃, middle washing 5-10 minutes, 60℃ below the water, sterilization 10-20 minutes, more than 90℃ of hot water.
Cleaning flow: ensuring the flow is actually to ensure the flow rate of cleaning fluid when cleaning, so as to produce a certain mechanical effect, that is, by improving the turbulence of the fluid to improve the impact force, to achieve a certain cleaning effect.
6. Filling machine CIP cleaning effect must meet the following standards:
smell: fresh, no different miscellany smell, for special processing process or special stage allows a slight smell but does not affect the safety of the final product its own quality.
vision: clean the surface bright, no water, no film, no dirt or other.At the same time, after the CIP treatment, the production processing capacity of the equipment significantly changed.Sanitary and microbial indicators meet the relevant requirements;Can not result in the improvement of other health indicators of the product.Cost is an important factor to measure the cleaning effect under the condition of satisfying the cleaning at the same time.Operation CIP operation must be relatively safe, convenient, etc.With the continuous improvement of food production mechanization and automation, CIP system has been widely studied and applied. At the same time, with the progress of science and the continuous standardization of the market, its popularity in food production will continue to increase.
7. Filling machine CIP picture schematic diagram
CIP cleaning filling tank , from the bottom of the pipeline into the filling machine tank , to clean the filling machine tank , from the upper pipeline out.
2 is the filling valve and the cleaning cup. 3 is cleaing cup . The cleaning liquid flows from the filling valve into the valve and cleaning cup . When the filling valve needs to be cleaned in a cycle, the cleaning cup below screw is connected to the circulating pipe.For simple cleaning of the filling valve, simply open the valve under the cleaning cup and use the bucket to take the cleaning liquid.
Filling Machine Operational process
1. Objective To standardize the CIP cleaning operation procedure, maintain the equipment, and ensure the continuous and normal production.
2. Scope of application CIP cleaning section.
3. The content
3.1 Cleaning sequence: 40℃ water, 2% alkali, 40℃ water, 0.8% acid, 90℃ above hot water, cleaning in turn.
3.2 Cleaning and recording in accordance with the specified time.
3.3 Add about 80% water, that is, cover the heating coil.
3.4 Acid-base concentration:
3.4.1 Test the concentration before cleaning. If insufficient, appropriate amount can be added.
3.4.2 Decide whether to remix according to the degree of acid and base pollution.
3.5 Correctly connect the inlet and outlet distributor.
3.6 Check the water conveyer frequently to prevent blockage.
3.7 The centrifugal pump can be started for cleaning only after the pipelines and valves are checked.
3.8 When cleaning with acid and alkali, after cleaning, open the reflux pump, so that the acid and alkali flow into the acid tank and alkali tank respectively.
3.9 Finally, wash with clean water and the cleaning is completed.
3.10 The test paper is neutral.
