HRS CIP and SIP kitchens

Most equipment today, particularly that which contains pipework, enclosed spaces and small apertures, is cleaned in situ without the need for dismantling or opening, and with minimal operator intervention — a technique which is known as cleaning-in-place (CIP).

As well as ensuring that production equipment is hygienically clean and suitable for use, CIP also plays a number of other important roles. CIP systems should ensure that no cleaning fluids or contaminants remain in the equipment — they are designed to ensure food safety, and by reducing the effort and downtime required for cleaning, they also help ensure production cycles are efficient and cost-effective.

Because of the automated or semi-automated nature of CIP systems, they provide improved control of the cleaning parameters to provide consistent results, as well as automatic record keeping for traceability and due diligence purposes. Furthermore, being automatic reduces the need for human contact with potentially harmful cleaning agents or other chemicals.

HRS has two types of CIP (and SIP) kitchen. The first are those which are integrated into other systems, such as HRS pasteurisers and sterilisers, as well as its Aseptic Block Series and aseptic fillers, for example. The second is the HRS series of standalone CIP and SIP kitchens. These are available with single (ST) or multiple tanks, which are heated with an HRS K Series heat exchanger. Their fully skid-mounted and modular design enables quick and easy site installation, and the fully automated systems are supplied with a programmable logic controller (PLC) system that can operate on its own or be integrated into the factory’s main control system.