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Hygienic Design, Part Four: Clean-In-Place and Infrastructure Improvements

As Gray discussed in Parts One, Two, and Three of this series, there are serious considerations when it comes to designing, constructing, and renovating food & beverage facilities. Food & beverage operations have the constant responsibility of maintaining hygienic control for not only their products, but also their employees. The all-encompassing process involves everything from utility tie-ins and trash collection to airflow direction and a thorough sanitation program – and more. After a facility is built and set up for hygienic design, the cleaning of process equipment is a critical factor.



Gray spoke with several leaders from across the industry, from process design managers to sanitary equipment specialists and engineers, to find out more about how plant infrastructure can be improved via the installation of automated cleaning and disinfectant processes. This, the last of a four-part series on hygienic design, addresses infrastructure improvement; how CIP systems can be utilized in different-sized spaces; and the added benefits of such systems.



Tight Spaces? No Problem



What about tight or congested space? Can automated systems still be designed for smaller operations – and if so, how does this work compare to larger facilities’ capabilities? CIP systems can be designed for tight or congested spaces and are completely customizable. “Whether it is a small or large facility, CIP systems can be tailored for the space available. The number of different skids and the utilization of mobile CIP self-contained cart units to complete the wash-and-rinse cycles must be considered, however, along with the sizing of requiring pumps and CIP lines,” says Brian Bernard, president of Spec Engineering.



Added Benefits of CIP Systems


There are a variety of other benefits for food processing companies who opt to use automated cleaning systems. They include improved operational hygiene, cleaning efficiency (due to the fact that the cleaning process can be reproduced over and over), and lower expenditures. CIP systems are energy-efficient and save on both water and chemical usage.

Other benefits include the ability for companies to:

  • Reduce the risks from food hazards – food poisoning and foreign body contamination
  • Comply with local and international legislation
  • Meet specific customer requirements
  • Meet the requirements of global food safety standards (GFSI)
  • Maintain positive audio and inspection outcomes
  • Allow maximum plant productivity
  • Present a hygienic visual image
  • Promote safe working conditions for staff, contractors, and visitors
  • Maintain product shelf-life
  • Avoid pest infestation
  • Data and validation of sanitized conditions


"Modern CIP systems utilize automation that is highly customizable, minimizes process downtime, and yields predictable and repeatable cleaning results."
Jonathan Malakoff, Subject Matter Expert of Liquid Systems

Spec Engineering

Continue Reading Part Four

Learn more from industry experts about clean-in-place and infrastructure improvements.

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