Lesson 2 - Cleaning Systems and Control
This lesson explores the concepts of hygienic design and the Cleaning-in-Place (CIP) systems in the brewery. We examine the nature of soils, the chemicals used to remove them and how we can validate cleaning effectiveness. We also consider the optimisation of modern cleaning systems within the brewery.
Cleaning-In-Place (CIP) Systems
CIP systems are installed in modern brewing plants. They are usually closed systems that perform the cleaning of sections within the plant by varying degrees of automation. They are designed to allow safe, efficient and cost effective in-place cleaning that would otherwise require disassembly and manual cleaning intervention.
Integral to the operation of CIP systems is a knowledge of the nature of soil in the area, as well as the designed level of cleaning required. Before we discuss CIP systems, we should first examine the types of soils we encounter, and the four factors involved in cleaning.