New Cleaning-In-Place Guide expected to help boost food processing efficiency.
February 18, 2015
by Canadian Packaging staff
Lausanne, Switzerland—Tetra Pak has published a practical new guide to Cleaning-In-Place (CIP). Based on decades of experience in food processing and insight into the latest technologies, it is designed to promote best practice and aid the efficient design of new systems.
CIP covers the range of mechanical and chemical processes used by food and beverage manufacturers to clean machines between production runs, without having to take them apart. It plays a vital role in guaranteeing food safety, while maximizing plant efficiency by keeping downtime to a minimum.
Written for production and quality managers, technical engineers and equipment operators, the new guide provides expert advice, explaining how to ensure quick, safe and efficient cleaning, whatever the type of food being produced. It also explores how both cost and the impact on the environment can be minimized, showing ways to reduce water and detergent use in a variety of scenarios.
The guide is also a useful reference for R&D (research and development) staff involved in the design of a new plant, new processing lines or a new recipe. It covers the latest technologies, including the use of electrolyzed and ozonated water and intelligent sensors. Using Tetra Pak’s own IntelliCIP 2.0 system as a practical example, it shows how such sensors allow cleaning to be based on actual need, rather than pre-set parameters.
“Best practice in CIP means more production up-time, reduced costs and greater efficiency, while ensuring food safety remains paramount throughout,” says Tetra Pak manager of food safety and equipment safety Stefan Åkesson. “Over the lifetime of a production unit, this can result in savings in the tens of thousands of euros, which could be reinvested in newer technologies.”
To download a copy of the CIP guide from Tetra Pak, click HERE.
For company information visit www.tertrapak.com.