The good manufacturing practice (GMP) in the main food industry sectors requires that the equipment must be cleaned prior to use. The main task of a cleaning process is removal of residues and contaminants (physical, chemicals, microbiological) from all parts in contact with the products.
Concerning the liquid egg sector, there is a lot of specific knowledge and a number of requirements that must be considered to obtain an appropriate result in cleaning, and generally in sanitation. Some of the basic requirements regarding the design, the sanitary equipment, the installation and automation of the line must be considered carefully, especially in a new plant. Optimisation is the combination of the best components meant to reduce cleaning costs (chemicals, time, water, power, etc.) maintaining the best quality levels.
CIP (Cleaning-In-Place) is an automatic cleaning and disinfecting system designed to reduce manual operations (disassembly and reassembly). It can be integrated in existing plants; cleaning separate parts while other parts are still in production without any risk of contamination.
A CIP must be designed to save money in terms of man-hours, cleaning solutions, energy, water, wastewater and most important: it has to guarantee the proper cleaning and sanitation of the equipment it’s meant to serve. A good CIP should always be the best compromise between cleaning efficiency, energy saving and water consumption.