Principles of cleaning and CIP – Alfa Laval

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Principles of cleaning and CIP

− CIP in the brewery (and food and beverage applications)

Alyce Hartvigsen

29/04/2020 | © Alfa Laval

1 |

www.alfalaval.com

What we’ll talk about today
− Agenda

• Principles of cleaning and CIP

• CIP in the brewery (and food and beverage applications)

• Technologies for tank cleaning

• Optimization of CIP process

• Automated CIP solutions from Alfa Laval Brewery Systems

29/04/2020

| © Alfa Laval

2 |

www.alfalaval.com

Purpose of cleaning and CIP
− Why do we clean?

• Maintenance of product purity, quality and safety
• Prevention of product contamination (e.g.,

spoilage)

• Prevention of cross-contamination (e.g., ingress

of one product into another)

• Maximization of equipment uptime and production

capacity (fastest possible resumption of
production after completed batch)

• Maintenance of control of the production process

29/04/2020 | © Alfa Laval

3 |

www.alfalaval.com

Principles of cleaning
TACT – Sinners Circle

Time

Temperature

Chemicals

Action

• Sinners Circle represents the
scope of a given cleaning task

• The combined elements of the circle

(temperature, action, chemicals,
time) accomplish the task

• Larger share of one or more

elements allow smaller shares of the
others (e.g., higher temperature
allows less time, or more action
allows less time, lower temperature,
less chemicals)

29/04/2020 | © Alfa Laval

4 |

www.alfalaval.com

Mechanical cleaning (action)
− Requirements for mechanical cleaning in the brewery

• For pipes: minimum fluid velocity >1.5 m/sec
to generate sufficient turbulence to achieve
the desired cleaning effect

• For tanks: cleaning machines generating

geometric reach of all interior surfaces (coverage)
and sufficient impact force on the surfaces

• For special equipment (e.g., separators and plate

heat exchangers): clearly defined cleaning
procedures and specifications to ensure optimum
cleaning effect

29/04/2020 | © Alfa Laval

5 |

www.alfalaval.com

Mechanical cleaning
− Minimum flow rates in pipes

Pipe size

Minimum flow rate

Velocity

DN 25

DN 40

DN 50

DN 65

DN 80

DN 100

30 hl/h

80 hl/h

120 hl/h

200 hl/h

300 hl/h

400 hl/h

1.7 m/s

1.8 m/s

1.7 m/s

1.7 m/s

1.6 m/s

1.4 m/s

29/04/2020 | © Alfa Laval

6 |

www.alfalaval.com

© Alfa Laval

Slide 6

Chemicals used in CIP
− Main types of cleaning chemicals and their purpose

Cleaning media

Function

Chemical
compounds

Water

H2O

Caustic (~2%) at
85oC or 35oC

NaOH, KOH

Acid (~0.5–1%)

Disinfectant

HCl, H3PO4,
CH3CO3H
ClO2, O3, H2O2

Water

H2O

Pre-rinses, intermediate rinses and final rinses remove solid
residues and flush away chemical residues.

Dissolves and removes organic residues like yeast and hops.
Requires a CO2-free atmosphere to prevent carbonate
formation.

Dissolves and removes inorganic residues like beer stone.
Can be combined with disinfectant in a single step.

Kills bacteria, spores and hardy microorganisms that survive
caustic wash. Can be combined with acid in a single step.

Pre-rinses, intermediate rinses and final rinses remove solid
residues and flush away chemical residues.

29/04/2020 | © Alfa Laval

7 |

www.alfalaval.com

Automated Cleaning-in-Place (CIP)
− What is it?

• Enables cleaning of tanks, piping and other process
equipment without dismantling or manual cleaning
processes

• Typically consists of tank cleaning machines installed

inside the tanks

• Involves cleaning stages using water and chemicals that
circulate through the CIP system to the equipment for
thorough cleaning and disinfection

• Proceeds through the entire sequence of cleaning steps

without requiring human intervention

29/04/2020 | © Alfa Laval

8 |

www.alfalaval.com