Your CIP regimen can have an effect on both efficiency and product quality. Straying from the prescribed procedure is not recommended.
If you are noticing soiled areas on product contact surfaces after Clean-in-Place (CIP) or if the finished produce has undesirable bacterial counts, it’s time to diagnose and remedy any deficiencies in your CIP regimen.
Check the documentation that came with your equipment and compare this to current procedures. If your current CIP routine no longer matches manufacturer recommendations, determine the reason why. Is it due to a lack of staff training? Or have the duties of the equipment changed since installation? If the latter, an assessment may be in order, to align the CIP regimen with current use.
Caloris recommends automation of your evaporator CIP routine in order to iron out any deficiencies that can occur due to a number of potential variables. Read our previous blog post on this topic.
The CIP system may be the culprit behind an inefficient evaporator. Is your equipment taking too long to clean? Caloris can do an inspection of your CIP system to look for flaws that can be corrected. Less CIP time means more uptime and therefore greater evaporator efficiency.
Dairy producers: if product spore counts are of particular importance to you, Caloris offers a patented and award-winning low-spore process that includes carefully timed CIP cycles. This eliminates operation with the presence of mature biofilms in the evaporator system before they begin to contaminate the milk product with spores.
Need Help With Your CIP Regimen?
Caloris is here to help if you are in need of assistance with your CIP systems. Contact us today by calling 410-822-6900 or send email to email@example.com to be connected to an engineer.