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:
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.