Ozone for Clean In Place (CIP)


Clean-in-place (CIP) is a method of cleaning the interior surfaces of pipes, vessels, and process equipment, without disassembly. The washing process consists of several cycles in which detergents, caustic, acid, disinfectants and rinsing material is recycled through the process equipment via an automated system of tanks, valves, pumps, and heart exchangers managed by a programmable controller. 

While conventional CIP significantly reduces thetime and cost systems sanitation compared manual cleaning, elevatedtemperatures and chemical detergents are often required for complete effectiveness.  As a result, significant amounts of energy and water are consumed in traditional CIP processes. 

Water treated to a specific level of dissolved Ozone can improve the effectiveness of CIP because it is the strongest oxidant and disinfectant in commercial use that works well at reduced temperatures. 

Conventional high-temperature CIP processes require energy and time to ramp the entire system up to the target temperature and cool down at the end of the process.  Ozonated water can replace chlorinated sanitizers, peracetic acid, and hot water rinse in traditional CIP protocols.  This reduces water for flushing and time for system cool down.

An analysis of the implementation of a cold ozone CIP system in a large bottling plant demonstrated improved microbiological results, significant savings of chemicals and energy, and greater plant efficiency.  Microbiological testing revealed the three-step ozone CIP process to be more effective than a conventional hot detergent CIP process.  The analyses also indicate significant potential increases in plant efficiency and productivity through the effectiveness of ozone-injected water at lower temperatures than traditional CIP protocols. Annual energy and chemical cost savings were $72,000 and nearly $300,000, respectively.  Plant productivity was increased by significant reductions in sanitation process times and the elimination of CIP temperature ramp-up periods.  The CIP run time was reduced by two thirds from three hours to one hour.  This time savings allows the bottler to produce more product per day, yielding a significant increase in overall plant efficiency.

Many Food Processing Applications

Ozone can be used in a wide range of applications infood processing:

  • Clean-in-place (CIP)
  • Wash fresh produce and fruit
  • Disinfect equipment, tools, storage bins, and refrigeration units
  • Sanitization of processing and handling equipment
  • Preserve food products/extend shelf life
  • Process water prep
  • Ozone ice
  • Wastewater processing and re-use

Benefits of Ozone

  • Powerful disinfectant
  • Natural chemical
  • Few undesirable byproducts
  • No residual taste or odor
  • Broad application potential
  • Effective against all common food borne pathogens
  • Regulatory acceptance
  • Certified organic and kosher

 
 

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