The World ofFood Processing

Glossary

What is CIP (clean-in-place)?

Also called: clean-in-place, CIP system

CIP, or clean-in-place, is an automated way of cleaning the inside of pipes, tanks, heat exchangers and other closed equipment without taking them apart.

A CIP system pumps rinse water and cleaning solutions through the plant's own pipework. In pipes it uses turbulent, high-velocity flow. In tanks it uses spray balls or rotating spray devices. A controller runs each cycle and monitors the critical parameters: temperature, flow rate or supply pressure, chemical concentration, contact time, and final-rinse conductivity. Final-rinse conductivity shows that the chemicals have been rinsed out.

Compared with taking equipment apart by hand, CIP is faster, easier to repeat and exposes workers to fewer chemicals. It relies on hygienic design, meaning no dead legs or crevices where soil can hide. Groups such as EHEDG publish design guidelines and test methods for checking that equipment can be cleaned in place.

Machines

Sources

  1. Clean-in-place, en.wikipedia.org, accessed 2026-09-30.
  2. EHEDG Guidelines (hygienic design and cleanability test methods), ehedg.org, accessed 2026-09-30.
Planning a food line?Tell us what you make →