• At last! New cleaning technologies that improve plant efficiency

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A 20% reduction in cleaning time will deliver approximately an extra hour of production time.

How optimized clean-in-place systems boost food and beverage industry outputs

For food and beverage manufacturers, ensuring that plant equipment operates under clean conditions is of the utmost importance – because people consume the end products. In addition to food safety concerns, manufacturers must manage production downtime, costs and profits, and energy efficiency.

But despite the time, money and expertise devoted to keeping plant equipment clean, manufacturers may still doubt the performance of their “clean-in-place” (CIP) systems. New innovations in CIP technology, however, allow them to meet safety standards while cutting costs in an earth-friendly manner. Three things to keep in mind for achieving a successful CIP process are:

  • Efficient and effective design: Switching to smaller, decentralized or multiuse CIP systems reduces the amount of energy needed to deliver chemicals and also saves water and time.
  • Energy efficiency: Improving outdated equipment components and modifying wasteful processes can save up to 30% on energy costs.
  • Automation optimization: Automation software improves the quality of available CIP system information and allows for better control of the equipment through alarms, notifications and status dashboards.

Incorporating these key pillars will have a positive impact on energy costs and profitability, as well as promoting peace of mind with a cleaning process that’s optimized for supporting food and beverage safety.

Download an expert guide: "How to Optimize Clean-in-Place (CIP) Processes in Food and Beverage Operations.”

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