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Expansion to Other Industries (1960-1978) 
 

By the late 60's CIP had been applied  to many brewing operations, and to wineries, for cleaning both conventional processes and new installations  which used large stainless steel tanks and all-welded piping. The photo at the left shows two VFD centrifugal pumps which served the dual function of product transfer from any tank in the group of eleven to a central processing area, and CIP solution return to a system as described in the previous photo.  

CIP was embraced by other segments of the Food Industry in the late 60's and early 70's.  The batch type smokehouse used in the meat industry and shown  schematically at the right responded to the installation of spray devices in a manner similar to that applied to spray dryers, and the soils were easily removed by use of high concentrations of caustic, in very short periods of time, hence enhancing the time available for production operations. This type of smokehouse consisted of a large stainless steel room, with a nonskid stainless steel floor pitched slightly to two drains, which via air-operated valves connected to the CIP Return system, return flow motivation being gravity b ut assisted by a return pump to drive solution through a powered strainer to remove insoluble material. A multiplicity of sprays were located in the smoke distribution pipe, and throughout the air heating and distribution system above the smokehouse.  

All of the dairy and food products shown in the photo at the left were produced by processes designed  and installed with the support of the CIP Evangelist and associates prior to the summer of 1976.  Dairy products included fluid milk, cottage cheese, sour cream, hard cheeses and ice cream from hundreds of American dairies including aggressive and progressive independents, tha large dairy corporations, and the grocery chains that processesd a substantial portion of America's dairy products in their own facilities, to serve their supermarkets.  The nations food processors had embraced CIP as the means of cleaning and automating that portion of their process that handled fluid or semi-fluid products, including ice cream toppings, salad dressings and condiments, infant formulas,  meat sauces and smoked meat products, bread (continuous dough processes) and the biscuits, caramel filling, and chocolate coatings used in making candy.  

During the 1974-1978 period several pharmaceutical processes used for the production of IV Solutions were designed and installed to CIP design standards.  However, these processes were only rinsed and steamed (SIP, or Steam-In-Place) initially and full application of CIP with chemicals did not occur until the early 1980's.
 
 
 

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