Clean-in-place (CIP) has been used for maintaining the cleanliness of process equipment in the pharmaceutical and food & beverage industries for over 50 years.
However, specifying the most appropriate valves and sensors to control a CIP process can make a huge difference in terms of how effective and efficient the system is, which in-turn has a significant impact on operating costs.
Here you can find the ten most important rules to run a CIP process efficiently.
