CIRCULATION CLEANING

TANK CIRCUITS
BASIC TANK PROGRAM

PREPARATION – CRITICAL

Rinse gross soils from vessel to be circulated

Manually prepare solution for circulation

Disassemble all parts and fitting which may not have exposure to
circulated solution

Hand brush and replace if needed in the circuit

Place parts in COP basket

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BASIC TANK PROGRAM
f Step 1 - Pre-Rinse
– Typically 3 “Burst” Rinses
– 1st - Fresh Potable Water
– Additional Rinses
– Recovered Solution
– Cow / Permeate Water
Remove gross soils from surface
f Step 2 - Wash
– Re-Use Systems
– Circulate Alkaline orAcid
– Single Use
– Pump Down
– Establish “Closed Loop” Circulation
– Activate Steam
– Activate Detergent Feed or Controls
– Delay to Temperature
– Circulate at Temperature
Soil being lifted from surface and
held, suspended or dissolved within
the detergent solution
Concentration
Temperature
Time
Mechanical Force
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BASIC TANK PROGRAM

f Step 3 - Post-Rinse f Step 4 - Sanitize

– Typically 2-3 “Burst” Rinses – Re-Use System
– Fresh Water – Fresh Water
– Evacuate to Recovery or Drain – Single Pass – Pump to Drain
to Sewer – Feed Sanitizer (Continuously)
– Single Use
– Pump Down – Fresh Water
– Establish “Closed Loop” Circulation
– Add Sanitizer
– Circulate
– Drain

Removal of detergent residual and

Food Safety Insurance
cool process surface

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 BOIL OUT KETTLE CLEANING

• Tanks are each cleaned as a separate boil out operation

• Tank 5 pumps out to clean product ports of Tank 1 thru 4

• Tanks 1 thru 4 pump boil out to Tank 6, which is then boiled out

• All tanks rinse via hand operation, then fill and pump out to flush rinse the
lines
• Acid operations follow same routine as above
 ASSISTED CLEANING SYSTEM

* * * *

* =add
add correct sprays for coverage
correctly sized pumps for cleaning
Determine if this will be one pass or circulated
*
cleaning
Modify piping as required to deliver cleaning
solutions
ASSISTED CLEANING SYSTEM
COP OR CIP

By the addition of a pot & pump scenario

(CIP,COP,P&P), with properly sized
components and pertinent
instrumentation, the entire cleaning
process can be hydraulically balanced
and even automated.
CLEAN IN PLACE

f What is “Clean in Place”

f Food Safety and the CIP 4 X 4 Process
f Types of CIP Systems
f CIP Functions

© 2013 Ecolab USA Inc. All rights reserved.

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 WHAT IS “CLEAN-IN-PLACE”

f The cleaning of vessels and pipelines with minimal disassembling of

equipment components (hence the name Cleaning in Place)
f The process involves the jetting or spraying of solution through spray devices
on a tank or vessel surface or by the controlled flow velocity through
pipelines

CIP
Clean-In-Place

Not just
circulate in place

RESULTS
Clean tanks and lines = Safe food

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 CIP 4 X 4 PROCESS

f Preparation - Critical Concentration

– Visually check vessel, Manually rinse if necessary Mechanical Temperature
Force Time
– Disassemble, clean all surfaces NOT cleaned by CIP
– Brush wash dead areas, ends and under the man-way door

Time

Pre-Rinse Cycle Detergent Cycle Post-Rinse Cycle Sanitize Cycle

Remove gross soils Soil being lifted from surface and held, Removal of detergent Helps assure
from surface suspended or dissolved within the residual and cool Food Safety
detergent solution process surface

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 DIFFERENT TYPES OF CIP

f Re-Use CIP
– Re-use of wash solution (alkaline and/or acid depended on application)
– Most popular type of CIP
– Can be 2,3 or more tanks
– Economical and efficient
– Food Safety/Cross Contamination concern related to washing equipment
processing allergens and recapturing wash solution
f Single Use CIP
– Uses fresh water for all CIP functions (rinses, washes, sanitize)
– Flexible in temperature and detergent concentration
– Ability to circulate sanitizer solution
– Ability to hot water sanitize
– Food Safety/Cross Contamination concern is low
as wash solution and rinse are not kept

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 DIFFERENT TYPES OF CIP

f Rinse Recovery
– Addition of a tank to collect post rinse water for use in pre-rinsing on other
cleaning cycles
– Can be added to Re-Use or Single Use systems
– Provides added efficiency by using rinse water twice before discharging
– Food Safety/Cross Contamination concern increases with rinse water
being collected for use on other cleaning cycles
f Multi-Use
– Can incorporate the best CIP operations from Single Use, Re-Use and
Rinse Recovery
– Ability to circulate sanitizer
– Ability to hot water sanitize
– Optimize water, energy, chemical use
– Food Safety/Cross Contamination risk would be low by
optimizing high risk equipment with the proper type of CIP method

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CIP FUNCTIONS

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PRE-RINSE TO DRAIN

Removal of gross soils

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DRAIN TO SEWER

Gross soils evacuated to sewer

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WASH

Addition of chemicals, time @ temperature

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DRAIN TO WASH TANK

Recovers wash solution for future cycles

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POST RINSE TO WASH TANK

Rinse water can also be saved for future cycles

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POST RINSE TO DRAIN

Naturalize and cool surface

SANITIZE

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