These machines guarantee complete cleaning, without the intervention of an operator and without the need for disassembly operations. They also offer different levels of automation.

The water for the cleaning phases can be heated either by steam or electrically.

Industries

• Wine and spirits
• Brewing
• Food
• Beverage, in general

Operating principles

Cleaning In Place (C.I.P.) is the definition for the cleaning/sanitising processes that occur inside a machine within a production line that doesn’t require removal – or disassembly – of any part of the system.

This procedure allows for effective, safe, and sustainable cleaning specifically by avoiding the need to disassemble and reassemble parts of the machine to clean them manually; in addition to more thorough cleaning and better sanitation, these systems provide significant savings in time and resources, and reduce exposure to the chemicals substances used in the process.

The effectiveness is determined by the combination of four factors, following the criteria according to which the decrease in the impact of one of the factors must be compensated with a greater contribution from the others:

1. The mechanical action or, in other words, the physical removal of impurities through the use of a “turbulent flow”. The more powerful the mechanical action, the quicker and more effective is the cleaning process. In the wine and brewing context, this translates into systems that use high-speed flushing in the pipes and high-pressure nozzles in the tanks.
2. Chemicals. It is essential that the most suitable type, concentration and formulation is used for the intended purpose. It is also possible to increase the effectiveness of detergents by adding compounds that improve wettability and the ability to bind to residual particles that cause encrustations (sequestering power).
3. The temperature It must be controlled and regulated in order to maximise the activity of the detergent used, however it must not  exceed it, since too high a temperature can decompose the chemicals and thus hinder the cleaning process.
4. The duration of the cleaning cycle It is, generally, reduced to a minimum, in order not to negatively impact production times. For this reason there is a tendency to compensate for the reduced length of the cycle, with a greater impact from the previous factors.

Characteristics of C.I.P.

The Spadoni Cleaning in Place (S-51) system consists of:

• Bearing structure in 18-10 stainless steel (AISI 304)
• Tanks made of 18-10 stainless steel (AISI 304) for water or for the basic solution in different capacities, insulated and heated with a steam jacket, or, alternatively, with electric resistances. Complete with:
  • Upper manhole cover;
  • Washing ball;
  • Overflow control;
  • Load and unload connectors;
  • Thermometric probe;
• Tanks in stainless steel 18-10 (AISI 304) for the acid solution in different capacities. Complete with:
  • Upper manhole cover;
  • Washing ball;
  • Overflow control;
  • Load and unload connectors;
  • Pump(s)
  • 18-10 stainless steel pipes (AISI 304)
• Additional optional tanks in 18-10 stainless steel (AISI 304) for water in different capacities. Complete with:
  • Upper manhole cover;
  • Washing ball;
  • Overflow control;
  • Load and unload connectors.