Operators in the food industry must meet hygiene requirements set by EU Regulation 852/2004. This means taking all necessary measures to control hazards and ensure that food is safe for human consumption. Among the key requirements, sanitizing equipment and environments is crucial. Sanitization involves two main steps: cleaning and disinfecting.
This is why Cleaning in Place (CIP) systems are important in the food industry. These systems help properly sanitize industrial equipment that processes food.
Sanitizing in the Bakery Sector: Using a Cleaning in Place System
How can the sanitization of a closed-circuit bakery plant be improved? Bakery plants often have residues from doughs and creams that can grow microorganisms and contaminate the final product. Closed circuits need CIP systems, which are automatic cleaning systems built into the plant. Granzotto has developed a four-tank system to perform thorough cleaning cycles:
- Tank 1: first rinse water
- Tank 2: basic solution (often 3% caustic soda, or up to 30% if heated)
- Tank 3: acid solution (often peracetic or citric acid)
- Tank 4: softened or reverse osmosis water for rinsing
Softening the water helps prevent limescale buildup in the plant. The cleaning steps include an initial rinse to remove residues, washing with soda to remove tough organic dirt, a rinse to remove soda residues, washing with acid to remove inorganic dirt, and a final rinse with filtered water. To save water, a recirculation system can reuse the final rinse water for the next cycle’s first rinse. Key water parameters like conductivity, pH, and turbidity are checked at the end of the cleaning cycle to ensure no chemical residues remain that could contaminate the food.
Bakery residues don’t allow for direct use of microfilters, as they would break. Gradual filtering solutions are needed to reduce the size of filter meshes. The plant can be customized based on specific production processes. If production and cleaning happen at the same time, mixproof valves with double plugs prevent product contamination. These valves, and the entire plant, can be sterilized with steam for aseptic conditions. Essential system controls include temperature and flow rate. Cleaning products can be corrosive, so Granzotto uses AISI 316 L stainless steel for all CIP components, including valves. This material is highly resistant to temperatures and chemical attacks. Even the welds are treated to increase their durability and performance. High-level sanitization prevents cross-contamination from allergens or different production lines, especially when only one line is available.
Granzotto’s CIP Systems for the Food Industry
Granzotto’s CIP systems are part of 4.0 technological development, providing a report of the cleaning cycle in Excel format or directly downloadable. The cleaning cycle can be controlled via software with restricted access based on the operator’s authorization level. These safety measures comply with GFSI certification standards like BRCGS and IFS. The integrated technology ensures efficiency, making a hygiene requirement an advanced automated system aimed at improving production and food safety.
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