CIP (Clean-In-Place)

Clean-In-Place (CIP) is the standard hygiene protocol in beverage processing where caustic, acid, hot water, and sanitiser solutions are circulated through tanks, pipes, fillers, and pasteurisers in a programmed sequence, without dismantling equipment. A typical CIP recipe: 1. **Pre-rinse** with potable water (5–8 minutes) 2. **Caustic wash** (1.5–2.5% NaOH at 75–85°C for 12–18 minutes) 3. **Intermediate rinse** (5 minutes) 4. **Acid wash** (1.0–1.5% HNO₃ or H₃PO₄ at 65°C for 10 minutes) 5. **Final rinse** with treated water (until conductivity matches feed) 6. **Sanitiser** (peracetic acid or hot water > 85°C) CIP frequency: water plants typically CIP weekly (full) and daily (filler-only quick-flush). Juice and CSD plants CIP after every product changeover and end-of-day. A modern CIP skid is a 3–4 tank automated system with PLC recipe control, conductivity-based rinse termination, and chemical dosing. Capex: ₹4–14 Lakhs depending on size.