A Guide to Clean in Place Technology for Poultry Equipment
With the advancement in the poultry industry, many modern technologies have allowed poultry owners to use a clean-in-place system (CIP), which is a mixture of water, heat, and chemicals to clean and sanitize the poultry equipment without dismantling it. This increases the efficiency and effectiveness, but this CIP system can still be a challenge for you because choosing the right chemicals to fight all kinds of debris and bacteria, preventing enlargement of tubes, an inspection of interior surfaces, and at last reducing the growth of biofilms may hinder your sanitization process. Many Professional Poultry Processing Equipment Manufacturer say it is best to use this CIP system to clean the equipment; this blog will break down the basic components of using this system. Primary Designs of The CIP System: · Single-pass: In this method, the chemical mixtures are used at once and require disposal soon after their flush. If your poultry fa...