Since the 1980s, the food processing cleaning equipment has been replaced by machinery. Especially dairy, beverage and other continuous operation plants using pipeline. In many dairy plants, automatic cleaning in place is used, that is, the water and washing liquid used for rinsing are carried out in a closed circuit cycle in the pipelines and production lines of the equipment, without disassembling the equipment. This technique is called cleaning in place (CIP), also known as cleaning positioning or cleaning in place. CIP is widely used in food and beverage production enterprises with a high degree of mechanization such as beverages, dairy products, fruit juices, fruit pulps, jams, and alcohol. In-situ cleaning does not require dismantling or moving the device, using detergent and washing water to flush the inner surface of the equipment with a high-speed liquid flow, forming a mechanical action to wash away the dirt. This cleaning is effective for pipes, pumps, heat exchangers, separators and valves, etc. It can be used for cleaning and purification of production equipment with stricter hygiene requirements.

The CIP cleaning system indicates a method of cleaning the contact surfacesof food and medicines under powerful cleaning of the equipmentthrough using suitable washing liquids without moving or removingthe equipment,The food processing sanitation equipment system realizes automatic control. Onlinerecording of the cleaning steps and cleaning parameters at allsteps is realized with good reproducibility. The system operation issafe,reliable,convenient, and energy saving.A stable ClP systemrelies on its excellent design. According to the actual situations ofthe cleaning system, the professionals of Suote Company determinesuitable cleaning procedures, including determination of cleaningconditions, selection of cleaning agents and recovery design. Andaccording to the key parameters and conditions to be monitoredduring the cleaning process(such as time, temperature, PH, flowand conductivity).