CIP
List of Industries where “Clean-in-Place” Process being performed;
1. Dairy Industries (Milk Process)
2. Dairy Industries (Cheese & Yogurt Process)
3. Beverage (Soft Drink) Industries
4. Beverage (Juices) Industries
5. Beverage (Alcoholic) Industries
6. Water Treatment / Filtration Industries
7. Sauce and Condiment Food Industries
8. Bakery Industries
9. Confectionery Industries
10. Fruit & Vegetable Processing Industries
11. Meat and Poultry Slaughtering Industries
12. Pharmaceutical Industries
13. Cosmetics & Personal Care Industries
14. Specialty Chemicals Industries
15. Petrochemical Industries
16. Textile and Apparel Manufacturing Industries
17. Oil & Gas Industries
18. Oil Refining and Petrochemicals Industries
19. Pulp and Paper Industries
20. Automotive Industries
NASCO - High-Quality CIP Chemicals
Introduction
At NASCO, we are committed to providing a complete range of top-tier Clean-in-Place (CIP) chemicals, ensuring superior cleanliness and hygiene across various industries. Our products are trusted by leading manufacturers worldwide for their efficiency, reliability, and high performance in maintaining contamination-free environments. Our exclusive range of CIP chemicals includes:
1. A-420 Alkaline Cleaner
A-420 Alkaline Cleaner is a powerful alkaline-based CIP cleaner designed to remove organic residues such as fats, oils, proteins, and greases. It is highly effective in breaking down stubborn residues found in production processes.
· Key Features:
o Removes fats, oils, proteins, and sticky residues.
o Safe on stainless steel and other materials commonly used in processing.
o Highly effective even in low concentrations.
o Works effectively in both hot and cold water.
· Applications: Ideal for cleaning production lines, reactors, mixing vessels, pipes, and other equipment in industries where organic materials are processed.
2. Acid-O-Clean
Acid-O-Clean is a specialized acidic CIP cleaner designed to remove inorganic residues like mineral scale, rust, and deposits formed from hard water. It is ideal for industries that handle hard water or deal with mineral buildup, which can lead to clogs and inefficiency.
· Key Features:
o Removes mineral deposits, lime scale, and rust.
o Ideal for equipment exposed to high mineral content or hard water.
o Provides excellent cleaning action at lower concentrations.
· Applications: Works best in environments where mineral deposits are common, including water treatment facilities, breweries, and dairy processing.
3. PERACE Sanitizer
PERACE Sanitizer is a highly effective, non-corrosive sanitizer formulated to kill bacteria, fungi, and other harmful microorganisms after cleaning, ensuring that your equipment is sanitized to the highest standards.
· Key Features:
o Eliminates harmful bacteria, fungi, and pathogens.
o Safe for use on food contact surfaces.
o Fast-acting and highly effective in low concentrations.
o Compatible with a wide range of materials used in manufacturing.
· Applications: Used to sanitize equipment after cleaning, ensuring no microbial contamination remains. Commonly used in food processing, pharmaceuticals, and beverage industries.
These chemicals are specifically designed for different applications and can be tailored to meet the needs of various industries, as detailed below. Our products are highly concentrated and effective, and we provide industry-specific dilution ratios to maximize their efficiency. Whether in the food, pharmaceutical, beverage, chemical, or textile industries, NASCO's CIP solutions ensure your equipment operates at peak performance with minimal downtime and maximum hygiene.
Dilution Ratios for Various Industries
Our CIP chemicals are highly concentrated, and dilution ratios vary by industry to optimize cleaning efficiency. Below are the recommended dilution ratios for each of our CIP chemicals, customized for different industries.
1. Dairy Industries (Milk Process)
- A-420: 1.5% at 60°C
- Acid-O-Clean: 0.8% at 50°C
- PERACE: 0.3% (cold use)
- Protocol: Pre-rinse, alkaline wash, intermediate rinse, acid rinse, final rinse, and sanitize.
2. Dairy Industries (Cheese & Yogurt Process)
- A-420: 1.5% at 55°C
- Acid-O-Clean: 0.5% at 45°C
- PERACE: 0.25%
- Protocol: Include additional rinse to remove protein/fat residues before sanitization.
3. Beverage (Soft Drink) Industries
- A-420: 1.2% at 60°C
- Acid-O-Clean: 0.6% at 50°C
- PERACE: 0.2% (no-rinse if validated)
- Protocol: Focus on sugar and syrup residue removal with thorough rinsing.
4. Beverage (Juices) Industries
- A-420: 1.5% at 65°C
- Acid-O-Clean: 0.7% at 50°C
- PERACE: 0.25%
- Protocol: Emphasize on biofilm control due to high sugar content.
5. Beverage (Alcoholic) Industries
- A-420: 1.0% at 55°C
- Acid-O-Clean: 0.5% at 45°C
- PERACE: 0.25%
- Protocol: Routine CIP with sanitizer rotation recommended to avoid resistance.
6. Water Treatment / Filtration Industries
- A-420: 1.2% at ambient temperature
- Acid-O-Clean: 0.6% at 40°C
- PERACE: 0.2%
- Protocol: Regular filter backwash, membrane-safe formulas required.
7. Sauce and Condiment Food Industries
- A-420: 2.0% at 65°C
- Acid-O-Clean: 1.0% at 55°C
- PERACE: 0.3%
- Protocol: Viscous product buildup requires high-temp alkaline cycles.
8. Bakery Industries
- A-420: 1.2% at 55°C
- Acid-O-Clean: 0.5% at 45°C
- PERACE: 0.25%
- Protocol: Protein and starch residues removal with mid-cycle scrubbing.
9. Confectionery Industries
- A-420: 1.5% at 60°C
- Acid-O-Clean: 0.7% at 50°C
- PERACE: 0.2%
- Protocol: Sticky deposits require extended alkaline cleaning.
10. Fruit & Vegetable Processing Industries
- A-420: 1.0% at 50°C
- Acid-O-Clean: 0.6% at 40°C
- PERACE: 0.2%
- Protocol: Periodic biofilm detection and chemical rotation.
11. Meat and Poultry Slaughtering Industries
- A-420: 2.5% at 65°C
- Acid-O-Clean: 1.2% at 55°C
- PERACE: 0.3%
- Protocol: High-temperature protein denaturation control required.
12. Pharmaceutical Industries
- A-420: 1.0% at 50°C
- Acid-O-Clean: 0.4% at 45°C
- PERACE: 0.2% (validated contact time)
- Protocol: Validated SOPs, full documentation, strict residue control.
13. Cosmetics & Personal Care Industries
- A-420: 1.0% at 50°C
- Acid-O-Clean: 0.5% at 40°C
- PERACE: 0.25%
- Protocol: Ensure compatibility with sensitive formulations.
14. Specialty Chemicals Industries
- A-420: 1.0% at 50°C
- Acid-O-Clean: 0.5% at 40°C
- PERACE: 0.25%
- Protocol: Closed loop CIP with chemical containment.
15. Petrochemical Industries
- A-420: 2.0% at 60°C
- Acid-O-Clean: 1.0% at 50°C
- PERACE: 0.3%
- Protocol: Aggressive cleaning; specialized material compatibility check required.
16. Textile and Apparel Manufacturing Industries
- A-420: 1.2% at ambient
- Acid-O-Clean: 0.6% at ambient
- PERACE: 0.2%
- Protocol: CIP for dye lines and finishing equipment.
17. Oil & Gas Industries
- A-420: 2.5% at 70°C
- Acid-O-Clean: 1.5% at 60°C
- PERACE: 0.3%
- Protocol: Degreasing and descaling of pipelines; use corrosion inhibitors.
18. Oil Refining and Petrochemicals Industries
- A-420: 2.0% at 65°C
- Acid-O-Clean: 1.2% at 55°C
- PERACE: 0.25%
- Protocol: Focus on removing carbon and heavy hydrocarbon residues.
19. Pulp and Paper Industries
- A-420: 2.0% at 60°C
- Acid-O-Clean: 1.0% at 50°C
- PERACE: 0.25%
- Protocol: Tackle scale and resin deposits in pipelines and tanks.
20. Automotive Industries
- A-420: 1.5% at 60°C
- Acid-O-Clean: 0.8% at 50°C
- PERACE: 0.25%
- Protocol: Used for cleaning parts washers, paint lines, and engine assembly areas.
Note: Dilution ratios and temperatures should be validated with on-site trials and aligned with safety guidelines, equipment compatibility, and local regulatory compliance.
Why Choose NASCO CIP Chemicals?
1. High Concentration: NASCO CIP chemicals are highly concentrated to ensure you need less product to achieve optimal cleaning results. This reduces overall chemical consumption and lowers operational costs.
2. Custom Dilution Ratios: We understand that each industry has unique cleaning needs. That’s why we provide tailored dilution ratios to ensure the best results for your specific production requirements.
3. Versatility Across Industries: Our chemicals are suitable for a wide range of industries, including food and beverage, pharmaceuticals, oil and gas, textiles, automotive, and many others. No matter what your business produces, NASCO has the right solution to maintain cleanliness and sanitation standards.
4. Cost Efficiency: By using NASCO’s highly concentrated chemicals, your facility will save on chemical usage, storage space, and disposal costs, making it a more cost-effective solution in the long term.
5. Reliable Performance: NASCO’s CIP chemicals are trusted by industry leaders to provide reliable and consistent performance, ensuring that your equipment and systems remain clean and efficient with minimal downtime.
CIP (Cleaning In Place) Procedure: Detailed Guide
1. Introduction to CIP
Cleaning In Place (CIP) is an automated method to clean and sanitize the internal surfaces of pipes, vessels, process equipment, filters, and associated fittings without disassembly. It is widely used in food, beverage, pharmaceutical, and chemical industries to maintain hygiene and process efficiency.
2. Detailed CIP Cleaning and Sanitation Procedure
Step 1: Pre-Rinse
- Purpose: Remove gross soil and product residues.
- Process: Use potable water or warm water (30-45°C).
- Duration: 5-15 minutes or until rinse water runs clear.
- Flow rate: Typically 1.5-3 m/s velocity to create turbulent flow and dislodge particles.
Step 2: Caustic Wash (Alkaline Cleaning)
- Purpose: Remove fats, proteins, and organic residues.
- Chemical: Sodium hydroxide (NaOH) or other alkaline detergents at 0.5-2% concentration.
- Temperature: 60-75°C (to improve cleaning efficiency without damaging equipment).
- Duration: 15-30 minutes depending on soil load.
- Flow: Recirculate solution at recommended velocity for turbulent action.
Step 3: Intermediate Rinse
- Purpose: Remove alkaline residues and loosened soil.
- Process: Use potable water at ambient or warm temperature.
- Duration: 5-15 minutes until pH returns to neutral.
Step 4: Acid Wash (Optional, depending on soil)
- Purpose: Remove mineral scale, milk stone, and deposits.
- Chemical: Phosphoric acid, nitric acid, or citric acid solutions at 0.5-1.5%.
- Temperature: 40-60°C.
- Duration: 10-20 minutes.
- Flow: Recirculated similarly to caustic wash.
Step 5: Final Rinse
- Purpose: Remove acid residues and ensure no chemical traces.
- Process: Potable water at ambient temperature.
- Duration: 5-15 minutes.
Step 6: Sanitization (Disinfection)
- Purpose: Eliminate remaining microorganisms to ensure product safety.
- Chemical: Peracetic acid, chlorine-based sanitizers, or hot water (>82°C).
- Contact time: Typically 5-15 minutes.
- Flow: Can be recirculated or a single pass depending on the system.
Step 7: Drain and Dry
- Purpose: Remove all liquids, preventing microbial growth.
- Method: Air blow or drain gravity.
3. Common Problems in CIP and Their Solutions
Problem Cause Solution Inadequate cleaning Low temperature, incorrect chemical concentration, insufficient time, poor flow velocity Calibrate temperature sensors, adjust chemical dosing, increase flow rate, extend cleaning time Foaming during cleaning Detergent incompatibility or excess concentration Use antifoaming agents, adjust detergent concentration Chemical residues remaining Insufficient rinsing Increase rinse time and water volume, verify rinse water quality Biofilm formation Incomplete sanitation or cooling during downtime Increase sanitizer concentration and contact time, improve drying and air quality Corrosion of equipment Aggressive chemicals or high temperature Use corrosion-resistant materials, monitor chemical strength and temperature Cross-contamination Poor flow design or valve malfunction Check valve integrity, maintain positive flow direction, redesign CIP layout if necessary Pump or equipment failure Overuse, improper maintenance Schedule regular maintenance, replace worn parts Excessive water or chemical use Inefficient CIP cycle design Optimize CIP parameters, use sensors for flow and chemical dosing
4. Frequency of CIP Cleaning
- Food and beverage industry: Usually after every production batch or shift, commonly daily or multiple times a day in high-risk lines like dairy or juices.
- Pharmaceutical industry: After every batch or production run to meet stringent GMP requirements.
- Brewing industry: Often after each batch or fermentation cycle.
- Chemical industry: Depending on process needs, ranging from daily to weekly.
5. Industry-Wise CIP Considerations
Industry Specific Considerations Recommended CIP Frequency Dairy High risk of protein and fat residues; milkstone buildup After every batch or daily Beverage Sugar residues, flavor carry-over risk After every batch or shift Pharmaceutical Sterility critical; validated CIP procedures After every batch Brewing Yeast residues, protein deposits After every fermentation batch Chemical Varies widely; often depends on product hazard Weekly to monthly or per batch Food processing High variability in soil type, risk of allergens Daily or per product changeover
6. Additional Tips for Effective CIP
- Monitoring: Use flow meters, temperature sensors, pH meters, and conductivity meters to monitor CIP cycles for optimal cleaning.
- Validation: Periodically validate CIP by microbiological swabs and residue analysis.
- Automation: Automated CIP systems reduce human error and ensure consistent cleaning cycles.
- Training: Staff must be trained on CIP operation, safety, and troubleshooting.
- Documentation: Keep records of CIP cycles, chemical usage, and maintenance for audits and quality control.
CIP is a crucial, efficient, and safe method for cleaning process equipment without disassembly. Properly designed CIP cycles improve product safety, extend equipment life, and maintain regulatory compliance. Understanding and addressing potential problems and tailoring cleaning.
Prepare by; Muhammad Saleem – (Profile) saleem.lums@gmail.com
I am a seasoned professional with a Master’s degree in Economics, then in Supply Chain Management and over 35 years of leadership experience in Procurement and Supply Chain. Throughout my career, I have contributed to Pakistan’s most prestigious organizations, including Nishat, Qarshi, Daewoo (Korean multinational), and LUMS (University). My expertise spans sourcing, supplier management, and cost optimization, consistently driving efficiency and operational excellence.
In addition to my corporate achievements, I am a Certified Lead Auditor in Food Safety Management Systems (FSSC / ISO 22000), GMP, HACCP (from SGS), and HALAL Food Management Systems (from ACTS). This unique combination of supply chain expertise and food safety specialization enables me to deliver end-to-end solutions that integrate procurement-supply chain efficiency with regulatory compliance — from farm to fork.
Currently, I am Heading the business of NASCO, a trusted name of HALAL-Certified, Food-grade Cleaning and Hygiene Solutions, with a strong focus on supporting the Food industry’s prerequisite programs (PRPs). Alongside, I am leading my new initiative EdJoBiz-BAZAR, a digital platform designed to simplify and optimize procurement for businesses across Pakistan.
My blend of education, industry experience, and certifications positions me as a trusted authority capable of managing the most complex food safety and supply chain challenges with confidence.
