Sanitizers for Cleaning in Place

A wide range of sanitizers are used in CIP processes including chlorine, chlorine dioxide, ozone and peracetic acid (PAA).

Cleaning-in-place (CIP) involves precision techniques. Sanitizer levels must be within the correct range to ensure that the system can operate effectively and to safeguard the quality of the end produce. Many process control and HACCP procedures will prescribe the concentration and type of sanitizer to be used. The implementation of this process will require it to be recorded and acted on accordingly.

Kemio

  • Get repeatable and reliable results each time. Kemio minimises user input to deliver consistent results from all operators.
  • Reduce uncertainty of test results by enabling operators to act on clear pass/fail results based on your specification.
  • Kemio is suitable for all users, with clear visual instructions which requires user training. Clear visual instructions guide the user and minimises chances for error.
  • Suitable for all sample types, Kemio is not affected by coloured or turbid samples.
  • Reduce expensive laboratory tests with Kemio spot checks.
  • Measure free chlorine, combined chlorine, total chlorine, chlorine dioxide, chlorite and PAA on one instrument.
  • Personalise your Kemio by adding your unique test and application information to improve traceability and provide a complete dataset.
  • Go paperless and protect your data to meet your compliance requirements. The integrated data log summarises 10,000 results to provide a traceable, auditable dataset.
What is the best sanitizer to use for Cleaning-in-Place (CIP)?

There are a number of sanitizers and sanitizing techniques used in Cleaning-in-Place solutions. Popular sanitizers include chlorine, chlorine dioxide, PAA and ozone. There is no industry-wide standard and the use of a sanitizer will vary depending on the producer, process, buyer and regulator.

Chlorine is a very low cost sanitizer and is widely used for CIP systems. However, chlorine can corrode Stainless Steel in high concentrations and is a risk to personnel.

Chlorine dioxide is known to be an effective sanitizer for use in CIP systems, especially as it does not have many odour or taste implications for the final product.

Ozone does not leave a residual or by-products after disinfection in CIP processes. The use of ozone may eliminate the need of some hot water cycles, reducing the amount of water used, and the energy costs associated with hot water.

PAA is a powerful oxidising agent with an oxidation capacity higher than sodium hypochlorite and chlorine dioxide, and is comparable to the oxidative capacity of ozone.

 

Can I use a different sanitizer in my CIP system?

Cleaning-in-place systems are likely to have been designed around the use of a specific sanitizer. If you wish to use a different sanitizer, we recommend that you contact the original supplier/installer of your CIP system to check system requirements.

Kemio technology allows you to measure multiple sanitizers on the one system by using different Kemio sensors.

Contact our team to find out how we can support you

Content Hub

Our mission is to promote effective food and beverage safety to ensure that we can all eat and drink safely. Visit our content hub to find a number of helpful articles about food and beverage safety, sanitation control and best industry practice.

READ MORE

Why Kemio Technology?

Kemio technology offers significant advantages compared to alternative techniques for sanitizer control in food and beverage. Unlike traditional methods, Kemio has no user subjectivity and minimal user input which minimizes potential operator errors and variation in results.

VIEW PAGE