CIP vs. SIP: More than just cleaning

Do you know the differences between CIP and SIP cleaning?

In the food industry, cleaning process equipment is essential, not only to ensure compliance with the most common hygiene standards but also to produce the highest quality food most efficiently.

At Alfotech, we regularly get questions from customers about CIP and SIP. Therefore, this time we focus on the cleaning methods, their differences, and the products we often recommend depending on the production conditions and cleaning method.

Read along and become a master of the topic!

Thorough and proper cleaning of the processing plant is the foundation for efficient and safe food production, minimizing the risk of contamination and, in the worst-case scenario, injury, while complying with industry food safety standards, such as those set by the EU and the FDA (Food and Drug Administration).

At a time when consumer awareness of food safety is at an all-time high, companies' commitment to clean production processes can directly impact their reputation and therefore their competitiveness in the market.

CIP (Clean-in-Place) and SIP (Sterilize-in-Place) are the two most common methods in the process industry for cleaning and sterilizing equipment without disassembly.

CIP cleaning, which is often a fully automated process, includes, for example, caustic solution or lye that is circulated through machines and pipelines to remove product residues and microbial deposits. The process ensures an in-depth and effective cleaning without the need for manual labor.

SIP cleaning involves the use of steam or other sterilizing agents to achieve a sterile environment inside the equipment. The method is crucial in productions where sterility is essential, such as in the pharmaceutical and biotechnology industries.

Choosing the right equipment for CIP and SIP cleaning is critical to achieving the desired cleaning results. This includes everything from the design of the systems to the choice of hoses and accessories that can handle the specific detergents and temperatures.

CIP cleaning:

The choice of hose depends on how you use it – and what chemicals, temperatures and pressures the hose needs to be able to handle. For CIP with lower concentrations of cleaning agents, Alichem/SPL is a good choice. It is made of EPDM rubber and has a built-in steel spiral, which makes it both flexible and robust. If, on the other hand, you work with concentrated acids or strong chemicals, you should choose FoodForce C. The Teflon material provides much higher chemical resistance than EPDM and retains its shape even when the temperature rises.

SIP cleaning:

For SIP, it is crucial that the hose can withstand steam – both in terms of temperature and pressure. Food Steam is food-approved and works well for open steam sterilisation where no pressure builds up. If you work with confined steam, you should choose a steel reinforced hose. Both Soffione and FoodForce C are suitable here, as they are designed for high temperatures under pressure. However, please note that Soffione is not food-approved and should therefore only be used where the hose is not in direct contact with the product.

At Alfotech, we are more than just equipment suppliers; we are your partners in production hygiene. Our team of experts are ready to guide and advise you on the best solution for your specific needs, whether it is CIP or SIP cleaning.

Contact us by email at inquiry@alfotech.eu or by phone +45 7020 0422 for a no-obligation chat about how we can help you optimize your cleaning processes and ensure your production runs smoothly.

CIP is an internal cleaning process using chemicals to remove product residues and bacteria – without dismantling the equipment. SIP goes one step further and sterilises with steam or similar, removing all microorganisms. While CIP is typically used in food production, SIP is necessary in environments that require complete sterility, such as pharmaceuticals. 

Yes, and many already do so as standard. First, you remove residues and bacteria with CIP, then you sterilise with SIP. This is an effective solution in production environments with high hygiene requirements. You save time, minimise manual handling and ensure consistent cleaning quality without the risk of cross-contamination. 

It depends on the chemicals, temperature and pressure. Start by looking at which media you use – and in what concentration. Steam and closed systems place extra demands on pressure and temperature tolerance. Choose materials that match both the media and the process, and assess whether reinforcement is needed. We are happy to advise you so that you get a solution that suits both cleaning and production. 

Avoid materials that cannot withstand your cleaning agents, and be aware of pressure conditions and temperature. Use the correct concentration and avoid dead areas such as pockets and narrow angles where the liquid does not circulate. Also make sure that the system can be emptied completely, otherwise you risk bacterial growth and contamination. 

You start by rinsing with water to remove product residues. Then you use a chemical solution to clean the internal surfaces of grease, proteins and limescale. Finally, you rinse with water and often finish with disinfection, e.g. with steam.