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Articles by Keyword - Clean in Place

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Departments: CIP Spells Savings

Clean-in-place and sterilize-in-place (CIP/SIP) systems are essential to safe, efficient food production. Between different product runs and on a regular basis, product handling, processing, conveying, and packaging equipment components undergo crucial washdowns to eliminate contaminants. And regularly well-cleaned equipment also tends to enjoy extended operation life, providing an important cost benefit to food and beverage companies.

Features: Integral Role for Clean-in-Place Technology

Pete Fernholz remembers the days when his dad, who worked at a milk plant for 40 years, had to help take apart a milk processing system and clean it with tubular brushes. It was a costly and time-consuming step in the process of trying to assure sanitized milk. Nowadays, closed-loop systems use clean-in-place (CIP) technology, which allows pipes and other production components to be cleaned automatically with less human intervention, reducing cleaning time, costs, and possible contamination events.

Departments: Processed Air Ensures Food Quality

Compressed air and culinary steam are commonly used in the food industry in a variety of applications including controlling devices used in the processing operation (e.g., using compressed air to open/close a pneumatic valve), handling the product and or packaging (e.g., ingredients handling, product transfer, a drying operation), or coming into contact with a surface in direct contact with the product (e.g., clean in place, using culinary steam to sanitize a component of the processing system).

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August/September 2014

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