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Green CIP delivers multiple benefits in dairy production

Resources:
Energy, Materials, Waste
Sector:
Food processing
Cost:
High cost
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Resource savings: Energy:
Reduced energy consumption on waste-water treatment
Resource savings: Raw material:
Significant saving of caustic soda as it is recirculated and re-used
Resource savings: Waste:
Caustic soda flush does not need to be treated before discharge, saving money
Resource savings: Water:
Replacing water with hot alkali during initial pipe flushing
Associated cost savings: Raw material:
90%
Associated cost savings: Energy:
30 - 50%
Associated cost savings: Water:
30 - 50%
Premises and operation areas:
Production building
Size of company:
Small (less than 50), Medium (less than 250), Large (more than 250)
Advancement in applying resource efficiency measures:
Advanced

Leaning towards clever cleaning  

  • Employing CIP cuts caustic soda use by some 90 %, and energy and water use by 50 % each
  • It also decreases cleaning downtime, boosts productivity and generates cleaner waste or re-usable byproducts

Cleaning-in-place (CIP) is a green process that re-uses caustic soda which has cost and environmental benefits. The sludge from Green CIP is sufficiently clean to be spread on farm land as a fertiliser or even fed to animals. Crucially, the effluent from the caustic soda flush does not need to be ‘cleaned up’ in an expensive waste-water treatment plant before being discharged into municipal drains.

Green CIP has been successfully installed in Actalis, a dairy producer with a 30 000 tonne a year plant in Buffalo, USA that makes mozzarella and ricotta cheese, and in Danone's Yoplait yoghurt plant on the French island of Réunion.

Key benefits

Using this environmentally-friendly cleaning operation helps to:

  • Reduce caustic soda use by up to 90 % because the same detergent can be re-used multiple times
  • Save water (50 %) by replacing it with a hot alkali for initial pipe flushing
  • Cut energy consumption by up to 50 % as waste-water treatment is no longer required, and lines are no longer cooled by an initial cold-water flush, so they don't need to be heated up again when production resumes after cleaning (this also saves time)
  • Less downtime (5-20 %) due to a faster cleaning processes under CIP, which boosts productivity and revenue
Source

Best Environmental Management Practice for the Food and Beverage Manufacturing Sector (2014), Environmentally friendly cleaning operations - based on Utilities performance Group, https://www.utilities-performance.com/

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