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Cleaning in Place

Some equipment can only be cleaned in place – you can’t take it apart but the process requires regular cleaning and sanitation. So-called CIP operations are therefore an elementary part of the total hygiene regime in Food & Beverage facilities, comprising perhaps one of the most established automated cleaning processes. However, increasing Water and Energy costs and more demanding production schedules have necessitated that we take a new look at the effectiveness of these procedures. More and more customers are demanding approaches that reduce consumption and minimize downtime while maximizing plant productivity.

Ecolab’s expertise in this area is second to none. Our new specialty programs combine CIP Diagnostic with world class optimization tools to help maintain leading edge CIP operations. New and improved chemical approaches deliver tangible benefits over traditional detergents and in many cases provide a higher standard of cleaning in a shorter period of time with far less energy.

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