A new alternative for CIP disinfection in breweries CIP disinfectants - their use and evolution
Disinfection using CIP procedures has been common practice in fermenting, storage and filter cellars of breweries for about the last 20 years. The disinfectant solution is recovered again after use (returned to storage) for re-use.
Apart from conductivity-controlled return to storage, cold application is one of the characteristics of CIP disinfection in breweries. While disinfection procedures are commonly carried out at elevated temperatures, even including steaming of containers and pipelines, in other sections of the food industry, cleaning and disinfection processes in the context of beer production are performed predominantly at low temperatures, even at temperatures significantly below 10°C, in compliance with technological imperatives.g.
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