Food and Beverage Cleaning-in-Place (CIP) Systems

Food and beverage Cleaning-in-Place (CIP) systems are an integral part of modern processing facilities, designed to maintain the highest levels of hygiene without the need to dismantle equipment. In industries where contamination, residue build-up, or microbial growth could compromise product quality, CIP systems provide a safe, reliable, and efficient solution for cleaning pipelines, tanks, mixers, heat exchangers, and valves.
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What Valves Are Used In This Application?

Valves used in Cleaning-in-Place (CIP) systems are vital for ensuring food and beverage production remains safe, hygienic, and efficient. During cleaning cycles, valves control the routing of cleaning solutions, rinse water, and steam through processing lines, tanks, and equipment without requiring disassembly. Hygienic butterfly and sanitary ball valves are widely applied for basic on/off service and isolating sections of pipework, offering smooth surfaces that prevent residue build-up and allow easy cleaning.

Mixproof and double seat valves play a more advanced role by allowing product and cleaning solutions to flow through the same system without the risk of cross-contamination, a feature that is particularly valuable in breweries, dairies, and large-scale beverage plants where multiple product streams are handled. Diaphragm and aseptic valves provide an additional layer of safety for sterile applications, ensuring cleaning media is completely separated from mechanical parts while maintaining an ultra-hygienic flow path.

Why Are Valves Important In This Application?

Valves are crucial in Cleaning-in-Place (CIP) systems because they provide the control and separation needed to keep food and beverage processing lines hygienic and contamination-free. During CIP cycles, different cleaning fluids, water, and steam need to be carefully directed through the system while preventing any chance of mixing with the product. Valves such as mixproof, double seat, and diaphragm types make this possible by ensuring safe separation between cleaning media and product flow. Without these valves, there would be a high risk of cross-contamination, which could compromise product quality, safety, and compliance with food hygiene regulations.

Beyond hygiene, valves also play an essential role in efficiency and automation. They allow the cleaning process to run without dismantling equipment, saving time and reducing manual labour. Valves designed with smooth, crevice-free surfaces in stainless steel withstand aggressive cleaning agents and high temperatures, ensuring durability across repeated CIP and SIP cycles.

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Discover our full range of high-performance valves designed specifically for food and beverage applications. From mixing lines to cleaning systems, our solutions ensure hygiene, reliability, and efficiency at every stage of production. Click below to explore how our valves can support your processes.
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Frequently Asked Questions

A CIP system is designed to clean and sanitise food and beverage processing equipment without requiring disassembly. It ensures hygiene, saves time, and maintains consistent cleaning results.

Valves control the routing of cleaning solutions, rinse water, and steam through the system. They prevent cross-contamination between cleaning media and product, ensuring safety and compliance with hygiene standards.

The most common valve types include mixproof valves, single and double seat valves, butterfly valves, sanitary ball valves, diaphragm valves, and check valves. Each plays a specific role in flow control and separation.

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Diaphragm valves isolate the cleaning media from mechanical parts, providing a sterile and hygienic flow path. They are ideal for applications requiring ultra-clean environments, such as baby food or dairy production.

Butterfly valves are compact, easy to clean, and cost-effective. They are commonly used for simple on/off service in CIP lines, ensuring reliable flow control during cleaning cycles.

Check valves prevent backflow of cleaning agents or rinse water, ensuring that fluids only move in one direction. This protects pumps and maintains the integrity of the cleaning process.

Valves are usually made from 316L stainless steel with polished, crevice-free surfaces. This material is resistant to corrosion, withstands aggressive cleaning agents, and meets food industry hygiene standards.

Yes. CIP valves are designed to withstand hot water, steam, and strong cleaning chemicals used during cleaning cycles, ensuring durability and long service life.

Many valves are fitted with actuators and sensors, allowing cleaning cycles to be automated through PLCs. This reduces manual intervention, saves time, and ensures consistent cleaning results.

Yes. Many hygienic valves are designed for both CIP and SIP, allowing them to handle high-temperature steam sterilisation as well as chemical cleaning processes.

By preventing contamination and ensuring hygienic cleaning, valves support compliance with strict food and beverage standards such as FDA, EHEDG, and 3-A, safeguarding both manufacturers and consumers.

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Food and Beverage Cleaning-in-Place (CIP) Systems