What do CIP & SIP mean?

CIP (Clean-in-Place) and SIP (Sterilize-in-Place) are processes for cleaning and sterilizing equipment without disassembly. CIP removes residues and contaminants, while SIP enables sterilization through saturated steam and ensures sterility. Both methods are used in the food and pharmaceutical industries.

Importance of CIP (Cleaning-In-Place)

In Cleaning In Place, no disassembly of individual components, entire systems, or the entire vessel takes place. With the help of CIP cleaning, entire production systems including valves, pumps, pipes, sight glasses, sensors, etc. can usually be cleaned of product residues through a multi-stage cleaning system and with different flushing processes and cleaning substances. This cleaning process allows for an economical and time-effective cleaning on site. CIP cleaning is primarily carried out in hygiene-critical industrial sectors such as the pharmaceutical, food, or beverage industry. Frequently, constantly changing production processes require quick and reliable cleaning. The cleaning effectiveness can be controlled using sampling and sensors before and after cleaning.


Regular procedure of CIP cleaning followed by sterilization SIP:

Flow diagram of the process of a CIP cleaning followed by sterilization SIP Flow diagram of the process of a CIP cleaning followed by sterilization SIP

Explanation of SIP (Sterilization-In-Place)

The cleaning process SIP (Sterilization-In-Place) extends the CIP cleaning by an additional sterilization and is conducted using the same setup. This sterilization occurs following the CIP cleaning, and the above-described procedure includes this subsequent sterilization. The sterilization eliminates any potentially active microorganisms from the system. The sterilization typically takes place at a temperature of +140 °C, and cleaning is performed with saturated pure steam; the effectiveness of this cleaning is significantly enhanced by the addition of chemical disinfectants.

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Portrait von Dirk Göttgens

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