CIP (Cleaning In Place), which means on-site cleaning in the food industry, is at least as important as production. The fact that the products produced in different batches are of the same quality and that their shelf life is in accordance with the label values are related to CIP in many ways. For this reason, food facilities must have an automatic CIP system for reliable cleaning operations, whether or not they have automation in product production. Lacto Process engineers have years of experience in developing the most suitable CIP solution for the product. Efficient use of energy, water and cleaning chemicals are the focal points of CIP software. Information such as graphic records in accordance with global standards, detailed retrospective reporting for each cleaning zone and fresh water usage come as standard.

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