Q5: How CIP help your Tofu & Soymilk production?
Food manufacturers dedicate to providing good products to customers. The food equipment hygienic design is extremely the key point to improve machine clean-ability and make sure cleanliness of food contact surface.
YSL company applies hygienic design and CIP technology (Cleaning In Place) to make Soymilk processing equipment, such as pipes, tanks, sensors, heat exchangers meet below hygienic guidelines
1. The Pipe welding quality & Design
2. Radius of Tanks & Spray Ball design
3. Flow rate design, ensure to carry out dirty
4. Automatic program on CIP
How do those factors affect the system?
First of all, the cleaning needs to be designed reasonably, with easy clean Radius, good spray ball and smooth inner pipe welding quality. Second point is design suitable pump to have enough flow rate (Speed) ensure dirties can be remove by strength of water in a pipe or tanks.
Also, using an automatic program can control automatic valves open or close for matching the CIP Loops required.
Why to choose CIP?
CIP will shorten the time to clean and decrease the work hours to operators. As the efficiency of automatic clean gets up and the cost gets down, the expected profits come with.
Under EHEDG training, YSL turnkey solution provider for Tofu & Soymilk is equipped with a good design of CIP able process and help manufacturers to produce hygienic and Safety Food.