Ozone Clean In Place

Pharmaceutical
Food Processing | Beverage
Wine & Liquor
Dairy | Bakery | Confectionary
Ice Cream | Chocolate

Clean in process, is an integral part of all industries where food & liquor is prepared for human consumption. Pharmaceutical & medicine industries also carry out CIP. In general depending upon industry, CIP is done 1-3 times in a day. Whenever process stops or processing ingredient is changed CIP is required. Standard cycle of CIP has acid & base wash, followed by rinse & disinfection using chemical or steam. Finally post chemical dis-infection rinse of 1-2 cycles is necessary.

This process of CIP has major pit falls & periodic CIP is required. CIP with steam can leave contamination & consumes lot of power & time. Steam sanitation has low efficiency. On the other hand chemical disinfect can have high efficiency but there is strong possibility of some traces of disinfectant being left behind. Also chemical disinfectant demands more cycles of rinse & more rinse water. When chlorine is use as CIP, post treatment by products are dangerous to humans & environment.
When ozone was approved by FDA & USDA as generally recommended as safe (GRAS), the use of ozone in CIP has increased many fold ozone CIP has many advantages;

Advantages of ozone CIP:
Ozone CIP is very fast, efficient & effective.
Use of ozone eliminates steam on hot water sanitation, lowering energy & operational cost.
Harsh chemicals like chlorine or its derivatives are 100% eliminated in CIP.
CIP using ozone does not produce harmful by products & post treatment excess ozone reverts back to natural oxygen over a period of time.
Ozone CIP also eliminates rinse cycle.
Use of ozone technology in CIP eliminates use of storage & transport of chemicals.
Use of ozone in CIP is approved by FDA & USDA & ozone is considered as GRAS.