Nanjing Hjchem Equipment Co.,Ltd is a China-based manufacturer of clean in place process equipment engineered to clean the internal product-contact surfaces of tanks, pipelines, pumps, valves, and heat exchangers—without dismantling or moving the production system.
For food, beverage, dairy, brewery, and pharmaceutical operations, CIP is not only a sanitation tool; it is a productivity and quality-control system that reduces downtime, improves repeatability, and lowers the risk of secondary contamination through closed-loop cleaning.
A well-designed CIP package is more than “tanks + pump.” It is process equipment that must reliably deliver the four drivers of effective cleaning—flow turbulence, temperature, chemistry, and time—and do so consistently, shift after shift.
What “clean in place process equipment” means
Clean in place process equipment refers to the integrated hardware and controls that prepare, heat, circulate, and manage cleaning media through a process line. In practical procurement terms, it typically includes:
CIP tanks (hot water, caustic, acid, optional recovery) for media preparation and reuse strategies
CIP pump(s) sized to achieve target flow velocity and turbulence in your circuit
Sanitary piping, valves, and fittings to route, isolate, and switch cleaning steps
Heating (steam or electric) and heat-exchange options to reach wash/sanitization temperatures
Control system (manual / semi-automatic / fully automatic) for recipe execution and repeatability
Optional instrumentation for monitoring and verification (e.g., temperature; advanced strategies may include pH/conductivity depending on your scope)
This is why “process equipment” matters: CIP must integrate with real piping resistance, equipment geometry, and hygiene targets—not just circulate liquid.
Clean in Place (CIP) Equipment Structure
Reference specification table (standard models)
Below is a standard reference for common tank/pump configurations (customization available).
| Model | CIP-0.5 | CIP-1 | CIP-2 | CIP-3 | CIP-4 |
|---|---|---|---|---|---|
| Acid Tank (L) | 500 | 1000 | 2000 | 3000 | 4000 |
| Caustic Tank (L) | 500 | 1000 | 2000 | 3000 | 4000 |
| Hot Water Tank (L) | 500 | 1000 | 2000 | 3000 | 4000 |
| Heating Method | Coil / Plate / Tubular / Steam Heating | Coil / Plate / Tubular / Steam Heating | Coil / Plate / Tubular / Steam Heating | Coil / Plate / Tubular / Steam Heating | Coil / Plate / Tubular / Steam Heating |
| CIP Pump Capacity | 10T | 10T | 20T | 20T | 30T |
| Pump Head (m) | 24 | 24 | 36 | 36 | 36 |
| Pump Power (kW) | 2.2 | 2.2 | 5.5 | 5.5 | 7.5 |
Note: These are standard reference parameters. We can design and manufacture according to your specific process requirements.
CIP equipment configurations (comparison table for selection)
| Configuration | What It Usually Includes | Best For | Why It Works | Common Upgrade Trigger |
|---|---|---|---|---|
| Single-tank CIP | 1 tank + pump + basic control | Simple cleaning needs, tight space | Lowest footprint and cost | Frequent changeovers or multi-step recipes |
| Dual-tank CIP | 2 tanks (often hot water/rinse + caustic) | Most food & beverage lines | Faster cycles and better media separation | Routine acid wash or recovery needs |
| Three-tank CIP | Hot water + caustic + acid tanks | Demanding hygiene / mineral scale | Highest flexibility for alkaline + acid strategy | Multiple zones require parallel cleaning |
| Multi-circuit CIP (1–4 circuits) | Valving + controls for zone cleaning | Larger plants / time-critical changeovers | Allows simultaneous cleaning of different zones | When downtime becomes a bottleneck |
For many growing plants, dual-tank + semi/fully automatic control is the best balance of performance, cost, and footprint.
Control systems: manual, semi-automatic, fully automatic (what changes in practice)
| Control Level | Operator Involvement | What Gets Better | Best Fit |
|---|---|---|---|
| Manual | High | Lowest CAPEX | Basic lines and low compliance pressure |
| Semi-automatic | Medium | Fewer mistakes, better repeatability | Plants upgrading from manual CIP |
| Fully automatic | Low | Consistent recipes, stable parameters, optional recording | Hygiene-critical operations and audit readiness |
Our systems can be delivered in all three modes. If you need consistent results across shifts and want to reduce operator variability, a fully automatic CIP is typically the most cost-effective long-term approach.
Why choose Nanjing Hjchem Equipment Co.,Ltd
As a China manufacturer of clean in place process equipment, we provide both cost efficiency and engineering customization—without sacrificing cleaning fundamentals.
Engineering-first design: sized around flow velocity/turbulence and heating performance, not just tank volume
Closed-loop hygiene: cleaning occurs inside sealed equipment/pipelines, helping reduce secondary contamination risk
Scalable automation: manual → semi-auto → fully automatic control options to match your plant maturity
Customization capability: we can design based on your line layout, equipment list, and hygiene target
Document-friendly operation: when specified, operations can be recorded to support GMP-oriented traceability
Frequently Asked Questions (FAQ)
1.What is clean-in-place (CIP) in food and beverage processing?
CIP is a method of cleaning the inside of tanks and pipelines by circulating cleaning liquids in a closed loop—without disassembly.
2.How do I choose between single-tank, dual-tank, and three-tank CIP systems?
Single-tank fits simple cleaning. Dual-tank is common for faster changeovers. Three-tank is preferred when acid washing or higher flexibility is needed.
3. What is the standard CIP procedure (rinse, caustic, rinse, sanitize)?
A common structure is pre-rinse, caustic wash, intermediate rinse, optional sanitization, and final rinse—times and temperatures depend on your product and hygiene target.
4. What flow rate is required for CIP cleaning?
It depends on pipe diameter, circuit length, and equipment geometry. The goal is sufficient velocity and turbulence to provide mechanical cleaning action.
5. How long should a CIP cycle take?
Cycle time depends on soil type and hygiene standard. Many food/beverage cycles range from minutes to tens of minutes per step, with heating affecting total time.
6.What is the difference between manual, semi-automatic, and fully automatic CIP?
Manual relies on operators. Semi-automatic reduces errors with guided steps. Fully automatic runs recipe-based cycles with stable parameters and optional records.