There are two processes needed for the cleaning of process systems.
The basic requirement for the hygienic production of food and drink is that the processing machinery must be thoroughly clean. Using the Cleaning In Place method, the production equipment is cleaned without being dismantled or removed.
Pipes, heat exchangers and tanks have to be cleaned immediately after the production cycle has finished. This ensures that the next production cycle starts perfectly clean and pathogen free.
The CIP system removes organic residues from the processing system, including proteins, carbohydrates, fats, minerals and many others which form the base on which bacteria grow and which are the first stages of bio-corrosion.
Flushing the pipe work in process systems is a chemical process tht is dependant on the type and concentration of the product in the pipes and also on the temperature and how long it was in contact with the equipment.
Atlas can develop a bespoke procedure to satisfy a clients individual requirements.