Principles of Food Sanitation

end of the rinse cycle. A single-use system
includes a centrifugal pump and control panel;
and a program cabinet with temperature con-
troller, solenoid valves, and pressure and tem-
perature instrumentation.
A typical sequence for cleaning equipment
such as storage tanks or other storage con-
tainers takes about 20 minutes, with the fol-
lowing procedures:

1. Three prerinses of 20 seconds with
   intervals of 40 seconds each to remove
   the gross soil deposits are initially
   applied. Water is subsequently pumped
   with a CIP return pump for discharge
   to the drain.


2. The cleaning medium is mixed with
   injected steam (if used) to provide the
   pre-adjusted temperature directly into
   the circuit. This status is maintained for
   10 to 12 minutes prior to discharge of
   the spent chemicals to the drain or
   recovery tank.


3. Two intermediate rinses with cold
   water at an interval of 40 seconds each
   are followed through transfer to water
   recovery or to the drain.


4. Another rinse and re-circulation is
   established and may include the injec-
   tion of acid to lower the pH value to 4.5.
   Cold circulation is continued for about 3
   minutes, with subsequent drainage.

Reuse Systems

Reuse CIP systems are important to the

food industry because they recover and reuse

cleaning compounds and cleaning solutions.

204 PRINCIPLES OFFOODSANITATION

Figure 11–7A CIP single-use solution recovery unit
that is part of a system containing a water supply
tank and CIP circulating unit. Courtesy of Ecolab,
Inc., St. Paul, Minnesota.

FILTER

CIP FEED

SAMPLE COCK

WATER INLET

DETERGENT

TANK

WATER

RECOVERY

CIP RETURN

DRAIN

INJECTION

STEAM IN SLEEVE

PUMP

Figure 11–8In this single-use CIP system with limited recovery, an additional tank with high-level probe is
mounted so that the wash and rinse water can be collected for the next pre-wash cycle.Source: From Jowitt,
1980.