Tetra Pak dispenses cleaning tips
18 Mar 2015
Tetra Pak has published a guide to cleaning in place (CIP) based on its decades of experience in food processing.
Offering insight into the latest technologies, it is designed to promote best practice and aid the efficient design of new systems, the company said.
CIP covers the range of mechanical and chemical processes used by food and beverage manufacturers to clean machines between production runs, without having to take them apart.
Best practice in CIP means more production uptime, reduced costs and greater efficiency
Tetra Pak’s Stefan Akesson
“Best practice in CIP means more production uptime, reduced costs and greater efficiency, while ensuring food safety remains paramount throughout,” said Stefan Åkesson, manager of food & equipment safety at Tetra Pak.
“Over the lifetime of a production unit, this can result in savings in the tens of thousands of euros, which could be reinvested in newer technologies.”
Written for production and quality managers, technical engineers and equipment operators, the new guide provides expert advice, explaining how to ensure quick, safe and efficient cleaning, whatever the type of food being produced.
It also explores how cost and environmental impact can be minimised, with ways to reduce water and detergent use in a variety of scenarios, the company said.
The guide is also aimed at R&D staff involved in the design of a new plant, new processing lines or a new recipe.
It covers the latest technologies, including the use of electrolysed and ozonated water and intelligent sensors, using its own IntelliCIP 2.0 system as a practical example.
It also demonstrates how such sensors allow cleaning to be based on actual need, rather than pre-set parameters.
The guide is available from its website tetrapak.com.
