CIP cleaning - CIP disc

Keep your workplace sparkling clean with CIP cleaner from Cleano Production. CIP cleaning is a high-quality cleaning agent that effectively removes dirt, grease and protein residues from tanks, pipelines and other production equipment in the food and beverage industry.

Product image of CPI Disk. The label has a blue water background and text with product description and hazard pictogram.

What does CIP disc stand for?

Product residue contamination is a constant challenge in many production environments. In many cases, CIP cleaning, or Clean in Place cleaning, is the perfect solution. This cleaning method is carried out on site, without the need to dismantle equipment, saving both time and resources.

How to use CIP cleaning

CIP disc is an effective CIP cleaner used in the brewing, beverage and food industries. It is low foaming and designed to thoroughly clean in tanks, pipelines and other manufacturing equipment used in the above mentioned industries.

When it comes to use, it is important to dose the product correctly to achieve optimal cleaning. The dosage may vary depending on the degree of soiling and the specific cleaning method used. Our CIP cleaner is recommended for professional use only.

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Contact us about CIP discs

Please contact us if you want to order CIP discs or have questions about how to use the product. At Cleano Production, we have high expertise and long experience in CIP cleaning and other high quality cleaning products for different needs and applications. By partnering with us, you can be sure that your production environment is always clean and safe.

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Frequently asked questions regarding CIF

What does CIP mean?

CIP stands for Clean-in-Place and is an automated method for cleaning the interior of tanks, pipelines and process equipment without dismantling the plant. A cleaning solution — water mixed with chemicals — is circulated through the system using pumps and spray balls that cover the inside of the tank.

The method is used in breweries, dairies and other food industries where equipment must be cleaned daily without production stoppages for manual disassembly.

Which chemicals are used?

A complete CIP cycle is normally based on two to three chemical types, chosen according to the type of soil to be removed:

  • Alkaline agent (lye/NaOH-based) — dissolves organic soil such as protein, fat and yeast or mash residues. The main step in most brewery and dairy environments.
  • Acidic agent (nitric- or phosphoric acid-based) — removes mineral deposits such as beer stone, limescale and metal oxides that the alkaline stage does not dissolve.
  • Disinfectant (peroxide- or chlorine-based) — a final step before production starts again, for microbiological purity.

The choice of exact chemistry is adapted to the water hardness, the type of soiling and the material the tanks are made of — usually acid-resistant stainless steel.

Why should the detergent be low-foaming?

Since CIP cleaning relies on the solution being circulated at high speed through closed pipes and pumps, foam disrupts the entire process: it reduces pump efficiency, can cause cavitation, and means that the liquid no longer makes uniform contact with the entire surface to be cleaned.

Foam also traps pockets of air that impair the mechanical cleaning effect — one of the four factors (time, temperature, chemistry, mechanical action) that determine how well a CIP cycle works. In food environments, there is also the risk that foam residues are left behind after rinsing and contaminate the next production batch.

How is the cleaning agent dosed?

Dosing is normally carried out automatically via a dosing pump that feeds concentrate into the water flow, controlled in one of two ways:

Conductivity control — a sensor continuously measures the electrical conductivity of the solution and adjusts the dosing in real time to maintain the correct concentration throughout the cycle.
Fixed dosage-to-volume ratio — a pre-calibrated amount of concentrate is added per litre of water, common in smaller systems without a CIP cabinet.
The concentration is normally between 0.5–2 % for alkaline detergents and 0.5–1 % for acidic detergents, but the correct level depends on the degree of soiling, water hardness and the product’s data sheet.

What temperature should the cleaning solution be?

Temperature is one of the four factors that determine the cleaning result, along with time, chemistry and mechanical action — and the right temperature differs between the stages:

Alkaline stage: approx. 70–80 °C. Improves fat removal and helps to break down protein residues.
Sour steptypically 40–60 °C — higher heat is not needed to dissolve mineral deposits.
Disinfection barrierdepends on the method — chemical disinfection often takes place at room temperature, whereas thermal disinfection requires over 85 °C.

How long does the disc circulate?

A complete CIP cycle normally takes between 45 minutes and a couple of hours, divided into several stages:

  • Pre-rinse: 5–10 minutes
  • Alkaline circulation: 20–30 minutes
  • Intermediate rinse: 5–10 minutes
  • Acid wash (as required): 15–20 minutes
  • Final rinse: until the rinse water is neutral
  • Disinfection: 5–15 minutes depending on the method

The exact time depends on tank size, pipe length, degree of soiling and the selected temperature — and should always be validated on site, for example using ATP measurement or a swab test, before a fixed schedule is locked in.