Performance Optimization of a Clean-in-Place Unit

The production of dairy products is heavily regulated and requires a meticulous handling of raw material and final product. Clean-in-Place (CIP) occurs between each production batch. It helps avoid cross-contamination, ensures a quality product that meets specification, and complies with corporate and government safety regulations. In the sterilization process of a filling unit, the unit needs to heat up to 90-degrees Celsius and maintain that temperature to initiate cleaning. When the cycle time of this process step takes too long, it means that the unit did not heat to the correct temperature and the vessels in the unit have not been cleaned correctly.