CIP is necessary in the processing of milk and milk products because dairy processing operations are done in hygienic and aseptic environment.

Each equipment can be provided with an independent CIP module for a localised cleaning. Such local CIP setup involves dedicated tank for cleaning liquid, individual pump selected as per velocity requirement, separate heating system and devoted instrumentation. However, such localised modules involve high water usage, increased chemical usage, high energy consumption and excessive effluent volumes. Advancement to these local CIP systems is the centralised Integrated Automated CIP stations from HRS. Such systems can perform the CIP of the entire process plant from one source; and the cycle sequence can be automated with PLC logic and the operator can conveniently control and monitor the CIP cycles from a single work station. HRS provides sophisticated CIP systems that ensure optimal cleaning and efficient removal of product deposit from tanks, vessels, pipes, pasteurizers, etc. CIP systems by HRS are pre tested, easy to install and integrate.


Features/ Highlights:

  • Single skid mounted equipment for easy installation and mobility
  • Highly automated with sensors and instruments, pneumatic valves and PLC based control
  • Designed as per 3A, USDA, FDA and PMO standards
  • Designed to manage velocities of cleaning fluids over 1.5 m/s as per process requirements
  • SCADA provision for CIP reports

Benefits:

  • Optimum use and control of major CIP factors like Flow, Temperature, Chemical Concentration and Time
  • Product Safety ensured
  • Lower maintenance cost
  • Uniform and effective cleaning
  • Increased production running time
  • Increased machine life
  • Minimal handling of chemicals
  • Decreases environmental load by optimum use of chemicals

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The need of the consumer for ready-to-drink beverages in the busy and competitive work environment is increasing by day. Consequently, the concept of packed fruit juices has evolved. The processing involves pasteurisation of juices to ensure the desired shelf life of the beverage.

The Dairy industry is growing at a rapid pace. As the volumes of production are rising extensively, stringent Food Safety laws are being formulated and implemented. The need for increased automation, to minimize the human intervention and to monitor the production process continuously, is going up concerning human safety.

Most of the processors, till now, have carried out the preheating or pasteurisation of fruit pulp unhygienically using steam jacketed open kettle. Result was unhygienic process with disadvantages like non-uniform heating, charring, falling of foreign material in product, loss in flavor and aroma etc.

Contact Info.

201 / 202, Karan Selene 851, Bhandarkar Institute Road, Pune 411 004,India.
Phone: +91 020 66047894 & 95
Fax: +91 20 2566 3583
Email: info@hrsasia.co.in
Web: http://www.hrsasia.co.in