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food Marketing & Technology 4/2021

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Processing Scalable CIP

Processing Scalable CIP Automation Solutions How can we support that the food safety is granted while investment and operational costs remain competitive? Right tech solutions whatever project size and automation degree is required, are the stronghold of a portfolio of smart sensors with pointed primary and very useful secondary functions. This article shows how this fits into systems that grow with the user and rising challenges. Cleaning: CIP cleaning is a must in every automated food plant dealing with liquid food. It is not the most appreciated activity of the plant manager, but mandatory to ensure food safety and product quality. It’s time consuming, requires a lot of energy and water and keeps the plant busy while it should produce. The process itself is described in the quality handbook of the plant, defining the parameters for food safety. We want to show, how we can ensure to match the required definitions without overdoing. It is all about focused technology, doing the job as desired and be scalable to the users need and investment possibilities. The basis for successful cleaning is described by the Sinner’s Circle, defining the parameters that need to be given, before the cleaning time really starts to count. Temperature, to solve the residuals, but also to support the usually combined detergents that have ideal working range. Flow, to create mechanical impact to the residuals and to ensure that the dirt is carried out of the plant. And the concentration of the cleaning agent that need to remain in the desired range to support the mechanical forces. If that parameters are within range, the defined cleaning time starts to run down. The smarter this is controlled, the lower the safety margins need to be applied to the system. Different requirements and investment levels: The operational mode of a CIP process differs from plant to plant and the product that needs to be cleaned. The most simple option for a CIP system, is a one tank CIP. The tank is more or less used as a buffer to ensure that the pump is supplied with media. It is a lost cleaning, as all the media is drained after use. A one tank CIP can be operated with very little media. This Pic 1: CIP parameter according to Sinner Circle 34 food Marketing & Technology • August 2021

Processing ensures, that not too much energy is used to heat up cleaning agents. But it also means, that the cleaning will take longer, as both, the system and the media need to be heated up all the time to operational temperature. A one tank system offers all the flexibility that is needed if a variety of different products is made in one line and require different cleaning agents. Or if it must be ensured, to separate batches. Cross contamination can be safely avoided if the cleaning liquids are not reused. Also if CIP is done rarely, it often makes no sense to buffer the cleaning agents. A huge load of material that need to be cleaned out of the system, is another reason. Storing dirty caustic is not practical, if it can not be used for a first flush. Last reason for a one tank system, maybe even portable, would be the small installations, that want to clean professionally, but don’t have the space and the financial opportunities to install a huge CIP system. Single tank: Supporting the above mentioned approaches, Baumer supplies scaled packages of sensors to fulfill all quality and safety requirements. This starts with a set of four sensors. The CleverLevel level switches LBFS will ensure that media is always available to the supply pump, protecting the tank from being damaged by overflowing. The cleaning process is controlled with two sensors supplying the information defined by Sinner in the quality measuring point of the return line. Temperature and velocity will in this case be measured by FlexFlow flow sensor PF20H. Integrating the calorimetric technology with IO-Link will support this two readings in a very simple way. The conductivity sensor CombiLyz AFI for the concentration control is a very compact and fast responding conductivity sensor that also can back up the temperature reading with another signal to compare. With a very small investment the user can achieve a smart CIP control. Recording the data will support the traceability of the process in the relevant GFSI audits. Standard CIP: In a standard CIP system there are a variety of tanks. To keep it simple it is limited to three in this example. The Pic 2: Single tank lost CIP system water tank will enable to reuse water that is nearly as good as fresh one. Usually it is the last flushing water that is used for the next first flush, pushing out the majority of residuals directly. It might even be used between the caustic and the acid step if it is of high quality. The caustic is usually used at a Want modern shapes? USE OUR TECHNOLOGIES TO CREATE DEMAND! temperature between 55 and 80°C. So it makes sense to isolate the tank to save the energy between the cleaning cycles. The more heat can be stored in here, the least energy is needed to heat up the caustic, and therefore also the cleaned system. This will save energy, but time as well. The installed SCHAAF TECHNOLOGIE GMBH www.foodextrusion.de Key No. 99030 food Marketing & Technology • August 2021 35

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