Hygiene is of utmost importance in the brewing process. The most common method used to achieve this is the Clean in Place (CIP) process, with the help of a CIP system. The CIP system enables the cleaning of the interior surfaces of process pipes, tanks, vessels after each batch / at specified intervals to maintain food safety and hygienic production. The steps in the cleaning sequence, right from pre-rinse to sanitising and drying, can be automated.

We find that the actual CIP time is often high due to the time taken to achieve the desired temperature during heating. This deviation impacts the production cycle. Temperature overshoots in the tanks are also observed, which contribute to a higher MJ/HL.

Forbes Marshall addresses the gaps in the steam system design by reducing the supply steam pressure from 3.5 barg to about 2 barg, providing precise temperature control and ensuring the steam traps can effectively evacuate condensate. Our instantaneous hot water generation system can meet the hot water requirement of CIP cycles cutting down the time required for hot water generation and hence ensuring there are no gaps between actual and desired CIP time. Our diagnostic and control solutions for water help with efficient water management at the equipment. Our solutions also help monitor pH and caustic tank levels.