Abstract
Clean-in-place (CIP) was first applied in the dairy industry in the late 1940s. A summary of the development of CIP in the dairy, brewery, wine, and food processing industries prior to 1976 has been reported by Dale A. Seiberling. He described a large-scale parenteral solutions system of 1978 vintage that was fully designed and engineered for CIP, but was cleaned by rinsing with distilled water and sterilized by steaming. Steam-in-place (SIP) is the next logical step after CIP. The objective is to reduce the microbiological content in the equipment. Depending on the time versus temperature relationship, SIP may sanitize or sterilize the equipment. Processing and storage tanks and process piping systems comprised of pumps, interconnecting piping, and valves are CIP candidates. The technology is equally applicable to any equipment in which solution contact can be achieved via spray or pressure recirculation.
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