What is IPC, CIP, CSIP, and SIP?

Do you recognize all these acronyms? If you aren’t familiar with the food, beverage, dairy, or pharma manufacturing industries, odds are you don’t. Even those who use this type of equipment regularly may not understand what type of systems are necessary for their application and media. Here’s a quick rundown to get you caught up!

IPC (In-Place Cleaning):

Coffe grinder, sifter that would need to be cleaned using in-place cleaning IPC method

Manual cleaning and sanitizing of equipment that can’t fit into a dishwasher. This is typically used on equipment that is physically used to manufacture the product, and not just transport or store it. For example: a large cutting board, coffee grinder, or meat slicer.

Prior to the invention of CIP and SIP, In-Place Cleaning was the epitome of sanitation in manufacturing. Entire complicated systems would have to be taken apart by hand and manually scrubbed. This undertaking wouldn’t just take place at the end of the day, but every time a new media would run through the system. The manual cleaning of large holding containers and heavy piping would regularly result in injuries. Employees would regularly be exposed to harsh chemicals and extremely hot water.

After WWII, metal became a scarce commodity. Food, beverage, dairy, and other industries began using glass piping instead of metal to transport their product. Although the glass worked in theory, it made In-Place Cleaning almost impossible without regular breakage to the piping.

CIP (Clean In Place):

Food plant with stainless steel sanitary piping that would need to be cleaned using the clean in place CIP method

Equipment that can be cleaned and sanitized with internal plumbing and is performed automatically or semi-automatically without any disassembly. The equipment cleaning process must involve kinetics, such as high-pressure water or chemicals.

In the 1950’s, the first CIP system was put in place at a dairy facility. By the 1960’s, CIP equipment was the standard in food, beverage, dairy, and pharmaceutical industries. A successful CIP system will ensure cleanliness and sterility between production batches and maintain safety and quality consistently. Because the CIP system is automated, you significantly reduce time spent cleaning and prolong the lifespan of your equipment. The same cannot be said for the In-Place Cleaning method.

To ensure that your CIP system will clean your equipment effectively, you will need to monitor and measure the following:

  • Pipe Diameters & Lengths: Measure the diameters and lengths of all the pipes used in your system. This is used to calculate the flow rate you need for a successful CIP system.
  • Temperature: Test your media to learn what temperature your chemicals need to be to clean effectively. Ensure your chemicals can reach the necessary temperatures and that your system can handle them. Use a temperature transmitter to ensure proper temperatures are reached and maintained.
  • Flow Rate: Use a flow meter to measure what velocity you need to create a turbulent flow in all the pipes and all surfaces in your system.
  • Pressure: Use a pressure transmitter at pivotal points in your system to ensure that your cleaning solution runs through your entire system. Tight angles or rises can be trickier than you think.
  • Conductivity: Utilize a conductivity meter. These can be used to determine if your current CIP process is effectively removing the media from your system. They can also be used to precisely determine if your CIP system has successfully finished a cycle.

CSIP (Clean & Sanitize In Place):

The proposed updated term for CIP as of 2016 by foodprotect.org. Offers more accuracy of the definition and is easier to say in conversation (pronounced “See-Sip”).

SIP (Steam or Sterilize In Place):

The pharmaceutical industry is the perfect example for manufacturing that would need SIP or sanitize in place cleaning methods

An extension of CIP/CSIP that involves the use of hot water or saturated steam at high temperatures to sterilize after the CIP/CSIP process is completed. Used to finitely kill bacteria, viruses, and germs. SIP systems are not required or necessary for all manufacturing processes but are extremely important in pharmaceutical, biotechnology, and certain dairy industries.

You can use the same measurements and monitoring systems for your SIP system as with your CIP system. However, there are some additional pieces of data that should be collected and analyzed.

  • Temperature: Although your CIP system should already include a temperature transmitter, a SIP system measures at significantly high temperatures (typically between 248 – 275°F). A SIP system can use either hot water or steam to sanitize your system so ensure you are using equipment to measure both medium. After your SIP has gone through the heating process, it then goes through a cooling process. You will want to measure these temperatures as well.
  • Steam Dryness: Use a steam quality meter to measure your steam saturation levels. The drier your steam is, the better! Dry steam contains less water droplets and delivers higher heat, which is ideal for sterilization. Wet steam may be more suitable for applications that require very heavy-duty cleaning.

Other Things to Consider

CIP and SIP systems allow you to achieve high levels of sterilization without any disassembly. However, improper use or inappropriate equipment can lead to potential damage due to high temperatures and pressures. When designing your equipment, make sure it features steam traps and vents to facilitate steam and condensate circulation and removal. Rather than using ball or gate valves, use sanitary diaphragm or butterfly valves that are designed to be cleaned, are self-draining, and feature minimal dead legs (where fluid can stagnate). High temperatures and harsh chemicals can also affect the longevity of seals. Ensure you select the correct seal material for your CIP and SIP processes.

Do you have a sanitizing system in place that isn’t working like it should? Are you designing a new CIP or SIP system and want it running at peak condition at first start up? Call the Apex team! We have engineers on staff that can help you manage your entire project.

Call to learn more: 763-777-9525

Email and send details on your project: Sales@ApexSolutionsMN.com

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