In-line monitoring makes CIP-systems 10-30% more efficient

Cleaning in Place (CIP) is one of the most frequently used, but also one of the most overlooked unit-operations within the food industry. Thorough cleaning of processing equipment is key to increasing food safety.

NIZO’s in-line sensor CIP method reduces cleaning times by 10-30% and reduces usage of energy, water and chemicals. Cleaning in Place (CIP) is one of the most frequently used, but also one of the most overlooked unit-operations within the food industry. Thorough cleaning of processing equipment is key to increasing food safety.

This innovation is explained in more detail on WorldFoodInnovations.com