Automatic CIP Systems for BMC vs Manual Cleaning

Automatic CIP Systems for BMC vs Manual Cleaning

Automatic CIP Systems for BMC vs Manual Cleaning 

Companies can develop trust by offering high-quality products to the client. In the business of consumable goods like dairy, customers never get to see how the factories function or how their food is handled. However, just one mishap in maintaining quality or unprecedented contamination can bring down the reputation of a brand. It is the company’s moral and legal obligation to ensure that the goods that they supply adhere to the basic standards of quality and hygiene.

Various Aspects of Cleaning 

When one talks about cleaning, it has to be holistic, especially in a commercial setting. The term ‘cleaning’ should include:

  • Physical cleanliness through the removal of visible dirt.
  • Chemical cleanliness through the removal of microscopic residue that may alter the taste or smell of the product.
  • Bacteriological cleanliness through disinfection.
  • Sterile cleanliness by destroying any microorganisms through sterilization.

In the dairy industry, the equipment needs to at least be physically and chemically clean. Staff hygiene should also be maintained at all times.

Cleaning BMC via Automatic CIP vs Manual Cleaning 

To begin with, automated systems, such as Cleaning-In-Place (CIP) are not only extremely efficient, but also cost-effective. Furthermore, the resulting cleanliness is more reliable and food-safe.

Here’s why automatic CIP can do a better job than manual cleaning: 

  1. The cleaning data is measurable and is validated to ensure the hygienic cleaning of the equipment. On the other hand, manual cleaning is more vulnerable to environmental contamination.
  2. Cleaning via CIP is consistent and uniform regardless of how many cycles you may have run. The reproducibility of manual cleaning is prone to differences in the levels of cleaning.
  3. Using too much detergent could contaminate the dairy product while using too little would result in insufficient cleaning. CIP cleaning makes use of a well-defined preset amount of cleaning agents, whereas manual cleaning has room for error.
  4. Due to the pre-programming of CIP systems, the cleaning duration is optimal without compromising on the efficiency. The cleaning time for manual cleaning depends on the skill and efficiency of the person in charge.
  5. Automated CIP reduces the cost of operation as fewer man-hours are required for carrying out the task. Consequently, staff cost incurred in manual cleaning may be saved
  6. There is little to no room for skipping or improperly cleaning a surface, while using automated CIP, as it will evenly carry out the cleaning task thoroughly every time.

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