Whitepaper: Assessing CIP performance to reduce TOC in beverage production
A future path for JNSD
As a leader in cleaning in place (CIP) technology, we at Tetra Pak would like to share what we know about efficient and intelligent cleaning – and keep you informed about the latest developments in the field.
CIP is often based on experience from the dairy industry. But our experience indicates that a CIP process can be reduced and optimised for individual beverages, since juice, nectar, still drinks and carbonated soft drinks don’t suffer from fouling to the same extent as dairy products. Tetra Pak stands ready to help you determine what that optimal cost-saving process is, based on practical field trials, our tools, and our years of expertise.
This whitepaper presents a methodology for assessing the effects of CIP. Based on the field trials we have conducted with customers, we are able to offer technical advice about how to define cleanliness in beverage operations, as well as how to optimise CIP. Optimisation of CIP can lead to up to 50% reductions in cleaning costs, up to 50% reductions in circulation time, and up to 20% in carbon footprint reductions.
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