Cleaning-in-Place

Quality in CIP is essential in the dairy industry. Efficiency is the key, both in terms of cleaning result and economy. CIP economy is dictated by cost and time. Reducing waste is critical; correctly configured and efficient cleaning, pumping and heating equipment is needed to get the cleaning fluid properly out to work on the surfaces.

Superior cleaning

LLANDYRNOG CREAMERY, UK. One of the UK’s largest hard cheese processors increased the efficiency of its raw milk tank cleaning operations by 35% while reducing water usage by 30%.

Static spray balls in six raw milk storage silos were replaced with Alfa Laval Toftejorg Sani-Mega rotary spray heads. Cleaning times have been slashed from an average of 43 minutes to 28 minutes per silo, and standards of cleanliness have significantly improved. Tank heat-up time prior to CIP was maintained.

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Brochure: At the heart of dairy