Maintenance Technology October 2016 - 27


FOOD & BEVERAGE
systems
the proper chemicals and
methods is determined by
the individual plant's sanitary
departments. Some systems
still use the COP method,
while some food pumps are
designed for sterilization-inplace (SIP), which provides
sterilization with superheated
steam during the cyclic operation of the pump.

COMMON CIP
EXAMPLES

Left. A major beer manufacturer was having issues with the consistency of its finished product and
was looking for a pump for its critical yeast-food and hop-color-dosing application process. The problem was solved by upgrading to Mouvex SLS Series pumps, manufactured by Mouvex Pumps, Dover
PSG, Oakbrook Terrace, IL. The pumps use no seals and are highly reliable, volumetrically consistent,
easy to clean, and require low maintenance. Photo courtesy Mouvex.

Dillon explained that, before
CIP was common practice,
the procedure was much
more complex.
"The way it used to be
Right. Eccentric-disc pumps, such as the SLS Series (pictured), from Mouvex Pumps, are designed
in dairy, for example, you
without mechanical seals, packing, or magnets that are prone to leaks or contamination. This
would show up for your
eccentric-disc pump replaced a circumferential piston pump that would leak a white-chocolate coatshift, run your process, and
ing all over the floor each day. Thanks to the sealless pump, the baked-good manufacturer was able to
then you would tear down
eliminate this issue and save valuable product.
everything-all the piping,
Photo courtesy Mouvex.
tri-clamp fittings, and the
pumps," Dillon said. "The
solution to sterilize it," he added.
their standard," Dillon said. "If you are in
shift that was leaving took all the parts and
This is typically performed at 180
a dairy plant, you must clean the system
put them in these big cleaning troughs
degrees Fahrenheit for about 90 minutes,
at least three times a day. Other products,
where they had to use bottle brushes to
Dillon stated. "Some of these guys think
for example chocolate, have less-stringent
clean out the pipes. The next shift had to
hotter is better. Some procedures are so
regulations. It just depends on what you
do all the cleaning and all the reassembly.
severe that if you had a dead mouse in the
are pumping."
Everything that was produced on the shift
line it would be dissolved. It's pretty rough.
Inspectors will take samples and
had a number on it to trace it to that shift. If,
It is a very aggressive chemical at very
record bacteria counts. "The food industry
for some reason, salmonella, or something
high temperature, and it is designed to kill
in this country is incredibly regulated,"
like that, showed up, they could eliminate
everything that is in that line."
Dillon said. "You may have five or six difor call back all the production on that shift."
This means the pipes must also be
ferent regulators coming into your plant
CIP processes are similar, but without
able to handle the abrasiveness of the
unannounced. So the procedures must be
the disassembly. "With CIP, they don't tear
cleaning materials.
strictly written and followed."
down everything, but there is a series of
"You have to be so careful," Dillon said.
The USDA and FDA have set procechemical flushes," Dillon explained. "They
"You can't run the equipment normally the
dures for what will kill bacteria, Dillon said,
use high-speed, high-volume centrifugal
way you run it during CIP. If you do, yogurt,
and it is all based on temperature and time.
pumps because you have to get up to
for example, may come out looking like
"The sterilization procedure for CIP is 176
seven feet per second in velocity on the
skim milk. You must change the operadegrees Fahrenheit for 12 minutes. This
cleaning chemicals for them to do their job.
tion parameters between CIP and regular
ensures that anything such as salmonella
They also run at very high heat. They are
operation."
is dead. Some guys will take it to 220 degoing to run caustic soda at really high flow
USDA and FDA inspectors may be
grees because it's in a pressured system,
rates through the entire line, and they also
on site to determine the cleanliness of the
just to see what happens, but this is not
run nitric acid through it to kill everything.
system after each CIP. "They don't care
a good idea. The problem is this extreme
They finally finish it off with hypochlorite
how you clean it, but it must be cleaned to
heat can hurt some of the other materials,

OCTOBER 2016

RELIABLE PUMPING SUPPLEMENT |

27



Table of Contents for the Digital Edition of Maintenance Technology October 2016

Maintenance Technology October 2016 - 1
Maintenance Technology October 2016 - Cover1
Maintenance Technology October 2016 - Cover2
Maintenance Technology October 2016 - 1
Maintenance Technology October 2016 - 2
Maintenance Technology October 2016 - 3
Maintenance Technology October 2016 - 4
Maintenance Technology October 2016 - 5
Maintenance Technology October 2016 - 6
Maintenance Technology October 2016 - 7
Maintenance Technology October 2016 - 8
Maintenance Technology October 2016 - 9
Maintenance Technology October 2016 - 10
Maintenance Technology October 2016 - 11
Maintenance Technology October 2016 - 12
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Maintenance Technology October 2016 - 14
Maintenance Technology October 2016 - 15
Maintenance Technology October 2016 - 16
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Maintenance Technology October 2016 - 18
Maintenance Technology October 2016 - 19
Maintenance Technology October 2016 - 20
Maintenance Technology October 2016 - 21
Maintenance Technology October 2016 - 22
Maintenance Technology October 2016 - 23
Maintenance Technology October 2016 - 24
Maintenance Technology October 2016 - 25
Maintenance Technology October 2016 - 26
Maintenance Technology October 2016 - 27
Maintenance Technology October 2016 - 28
Maintenance Technology October 2016 - 29
Maintenance Technology October 2016 - 30
Maintenance Technology October 2016 - 31
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Maintenance Technology October 2016 - 33
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Maintenance Technology October 2016 - Cover3
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