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Optimise your clean-in-place line to reduce food safety risks and save water and energy.
 2 min read

Clean-in-place (CIP) is a method of cleaning the interior surfaces of process equipment, pipes, vessels, filters and associated fittings without taking them apart. A good hygienic condition of the equipment is needed for an optimal cleaning process, which reduces the risk of undesired microbial growth. Nowadays, hygienic designed CIP lines are available, but in many cases non-hygienic components such as T-pieces are still used. T-pieces are difficult to clean and therefore the risk for microbial growth is higher and the cleaning time longer.


Non-hygienic designs are responsible for up to 20% of the Good Manufacturing Practice claims and up to 70% of the total water consumption. Hygienic design represents a massive opportunity for savings. The shorter cleaning process results in more time for processing and less use of chemicals, additives, power, steam, fuel and water. A faster cleaning process also extends plant lifetime due to the reduction in chemical use. Hygienic design improves the mass and heat transfer from the CIP-liquids and thus its sterilisation.

Investments are paid back in 1 to 7 days

Pay back time

Researchers from the Technical University in Munich, found that investments on hygienic design are paid back after 1 to 7 days when they compared the latest state of the art hygienic designs with T-piece designs. In their research, they compared the cleanability and costs of different valves, sensor connections, pipe couplings, T-pieces and complete process modules.

Implement most optimal design?

If you want to optimise your CIP design you will need to remove T-designs and minimize pipe connections, preferably by using pipe-bending rather than pipe-bends. All pipe connections are more difficult to clean and degrades the corrosion-resistance. Want to know more? Get in touch, using the contact section below.


This article is based on a thesis of Andreas Dorner, Technical University Munich.

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