There are two ways to control CIP system: manual control and automatic control. Manual control is completely controlled by manual operation of valves, such as adding liquid, cleaning, discharge, temperature control and other functions. Automation control is to set parameters such as flow, temperature, concentration, pressure, time and so on, which can be regulated by the designer according to the requirements, to automatically control CIP system. According to the set cleaning process, the purpose of cleaning can be accomplished with minimum time, workload and consumption, and the maximum profit can be achieved. The automatic control of CIP is very important because it considers that the cleaning liquid such as acid and alkali is an important factor in the aseptic production of human body in Shanghai and the cleaning quality.

Maybe many people think that CIP device is to wash the inner chamber of cleaning equipment with water and alkali water. If we only stay in this kind of understanding, it is the lowest level. CIP device should be designed according to its cleaning process.

First of all, it should be clear what its cleaning object is and what kind of cleaning agent is needed to clean it. The number of cleaning agents determines the number of washing tanks. Want to go

The second is to find out the concentration, temperature, pressure, speed, time, distance and Reynolds number of cleaning agent.

The third is the order of cleaning, what to wash first, what to wash later, what to wash once and what to wash regularly. These are the basis for the formulation of cleaning process and the selection of configuration. The key of CIP system is its cleaning process. Equipment is hardware, technology is software. Different cleaning objects (beer, beverage, fruit juice, dairy products, pharmaceutical liquids, mineral water, food, cosmetics, etc.) should have different cleaning processes in essence. To study CIP, we should study the cleaning process.

So far, no complete, scientific, systematic and standardized cleaning process has been developed for beer, beverage, dairy products and other industries. Because the suppliers of equipment often do not have the conditions for such research. In order to overcome the blindness in design, as long as the equipment designer, cleaner supplier and customers are closely linked and analyzed together, we can make ideal CIP equipment to meet customer requirements.

CIP device only plays an auxiliary role in the whole filling line, and it is indispensable as soon as possible. So it is easy to be ignored. Once the new standards are promulgated and enforced in the production of video drinks, the requirements for the design and function of CIP equipment will also be raised. If the basic configuration of equipment is established from now on, it will be able to adapt to the stricter legal requirements put forward by future legislators as soon as possible.