Principles of Food Sanitation

206 PRINCIPLES OFFOODSANITATION

20

5

12

15

18

20

0 20 14

13

(^2020)
(^12)
19
(^1620)
8
20 20 2
9 4
7
20
11 11
20
17
6
Figure 11–9Typical multiuse CIP system, simplified.
Table 11–2Operation of an Ideal CIP Reuse System
Operation Time (min) Temperature
Prerinse: Application of cold water from the recovery 5 Ambient
tank with subsequent draining
Detergent wash: A 1% alkaline-based cleaning compound 10 Ambient to 85ºC,
purges the remaining rinse water to the drain with Depending on
subsequent diversion by a conductivity probe to the equipment to be
cleaning compound tank for circulation and recovery cleaned and
type of soil
Intermediate water rinse: Softened cold water from the 3 Ambient
rinse forces out the remaining cleaning solution to the
cleaning solution tank; water is then diverted to the
water recovery tank
Acid wash: An acid solution 0.5% to 1.0% forces out 10 Ambient to 85ºC,
residual water to the drain; then this solution is diverted depending on
through a conductivity probe to the acid tank for equipment to be
re-circulation and recovery cleaned and
type of soil
Final water rinse: Cold water purges out the residual acid 3 Ambient
solution with collection of water in the water recovery
tank; overflow is diverted to the drain
Pasteurizing equipment tanks and pipelines may also be subjected to a final flush of hot water at 85ºC.

1. CIP feed


2. CIP return


3. Water inlet


4. Drain


5. Puma pump


6. Injection sleeve


7. Recirculating loop


8. Detergent tank


9. Water recovery


10. Sample cock


11. Overflow


12. Filter


13. Steam in


14. “Paraflow” heat exchanger


15. Temperature probe


16. Soluvisor


17. Conductivity probe


18. Condensate


19. No-flow probe


20. Butterfly valve