In every food and beverage company, production hygiene is paramount to ensure product safety. For this reason, all equipment that comes in contact with the food or beverage product must be adequately cleaned and sanitized, and operating in top working condition at all times. One area of particular focus and historically time-consuming to clean are conveyor belts.
What is Clean In Place (CIP)?
Like other specialty manufacturing, food production requires the highest level of hygiene during all instances of production. “Clean in place” (CIP) is cleaning or sanitation systems that are designed to clean without having to remove the underlying items, in this case, conveyor belts. CIP technology developed particularly for conveyor belt cleaning in food and pharmaceutical producing companies allows production to continue and reduces downtime and cleaning costs. Due to strict oversight, there is a need to ensure non-contamination when cleaning conveyor belts. Opting for the CIP is the best decision that guarantees profit by saving time and labor without compromising the safety and quality of all goods produced.
Speed and Efficiency
CIP systems help to immediately save time and labor costs, making it much faster than manual cleaning. It reduces the production downtime, increases production capacity translating into more products, sales, and profitability. One company even saved over $79K in indirect labor cost after installing clean in place conveyor belt systems on their lines.
With CIP systems, the benefits of cleaning and sanitation are apparent. Continued testing for pathogens is always suggested, but CIP systems do tend to offer more reliability.
No doubt, safety is of top priority when it comes to food production. When CIP belt cleaning systems are in use, they can clean more efficiently than the human eye. Since 2011, the FSMA increased the need for cleaning equipment that typical hand cleaning cannot keep up with. It also can help reduce the tendency of accidents such as slipping and falling during cleaning.
Dry Steam and CIP – The Perfect Pair
When CIP belt cleaning systems are paired with dry steam, it produces a perfect cleaning duo. Dry steam is superheated steam with all the cleaning and sanitizing power of “Wet” steam, but only a 5% moisture content. It obliterates oils, soils, allergens, and more and leaves surfaces clean and dry.
CIP dry steam cleaning systems also reduce water consumption up to 98% vs. traditional wet cleaning systems. If the reduction in water consumption is a corporate initiative for your business, dry steam should be an immediate focus area.
Thoroughly clean and sanitize conveyor belts without the use of chemical cleaners that could be toxic.Dry steam at a temperature of about 290 °F cleans grime, oils, kills microbes on contact, and leaves the belt dried almost instantly.Since little or no water is left after using dry steam, there’s little t worry about the growth of mold, bacteria, and other pathogens.Use up to 98% less water than other cleaning systems.
The Bottom Line
Better cleaning in less time that delivers more profitability. CIP solutions for belt cleaning offer almost immediate ROI, with most having 100% ROI in months, not years. Not only is it evident that manual cleaning of conveyor belts is time-wasting, but it’s also less efficient and prone to cause mistakes that could ruin the integrity of your food or beverage product. To install CIP belt cleaning systems in your food or beverage processing plant to ensure top-notch safety and optimum quality of your products. Check out our clean-in-place belt cleaning systems.