CIP processes in the food & beverage industry

Most of the industrial fabricated food processes require periodic cleaning without disassembly (CIP= clean in place) to remove residue from previous processes and to sanitize both the process piping and tanks. Depending upon the particular products produced, the cleaning can involve alternately flushing with water, caustic solutions, again water, acid solutions and fresh water. Typically the CIP liquids are used multiple times, therefore these liquids are stored again in special allocated tanks.

KROHNE offers precisely tailored measuring devices for these tasks. Robust and extremely fast conductivity and pH sensors can identify the different liquids in tanks and pipes to guarantee a proper storage of the reused liquids. Compact guided radar level transmitters (TDR) are available with a variety of hygienic connections and allow measurements even in the small compact concentration tanks. OPTIFLUX electromagnetic flowmeters provide exact results for an accurate determination of the cleaning volume. All devices are EHEDG and 3-A certified and meet the requirements of FDA and EC1935 / 2004.