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Ensuring the safety and quality of milk and dairy products is one of the main tasks in dairy enterprises. Compliance with sanitation rules and regulations plays an important role in this process, since violations can lead to the release of harmful chemicals into products and promote the growth of bacteria, which ultimately poses a threat to the health of consumers.

The sanitary condition of technological equipment, equipment and containers directly affects the quality of dairy products and their safety for human health. In accordance with established legislative standards, such as SanPiN and Instruction-Letter of the Ministry of Health of the Russian Federation No. 1100/100-98-115 (09.09.1998), entrepreneurs are required to carry out regular sanitary treatment of enterprises. This process includes washing and disinfection of premises, equipment and work tools.

Professional cleaning and disinfection of processing equipment is critical to ensuring the safety and quality of dairy products. They are carried out in accordance with approved protocols developed by experts in the field.

Equipment washing includes daily hygienic cleaning, during which rags, brushes, sponges, detergents (DC) and clean water are used at a certain temperature. This process effectively removes residual liquids, ferments, debris and dirt left behind after milk processing and packaging.

Disinfection is a procedure that includes the use of disinfectants (DS) made on the basis of alkalis, oxidizing agents, NAA, gases, organic substances, and heavy metal salts. Proper disinfection helps prevent the proliferation of microorganisms.

It is important to note that improper cleaning and disinfection of dairy equipment can negatively affect the taste and quality of the product, as well as reduce its biological value. Therefore, washing of dairy equipment is carried out after each use, and general washing along with disinfection is carried out at least once a week. If specific protocols are followed, for example during epidemics, the frequency of cleaning and disinfection can be increased in accordance with the recommendations of Rospotrebnadzor.

CIP washing

SIP-wash, or the “Cleaning in Place” system, is a module made of stainless steel. This system aims to provide sanitary cleaning and disinfection of the internal surfaces of closed containers and piping systems used in the production of dairy products.

CIP literally translates to “clean in place,” which truly captures the essence of this system. It is designed to ensure high quality final products, eliminating disassembly and dismantling of equipment. The use of SIP washing makes it possible to ensure the duration of equipment operation, reduce losses of raw materials and the level of costs for detergents and water, and also contributes to environmental friendliness of production.

The centralized washing system processes various types of equipment and containers that interact with cold milk, including tanks, reservoirs, pumps, pipelines, cottage cheese machines, as well as equipment and packaging for products and installations for thermal processing of dairy products.

By controlling the temperature of washing solutions and the physicochemical characteristics of the compositions, it is possible to increase the quality and speed of washing. The concentration of the compounds is controlled by protocol and laboratory standards.

The CIP circulation system for dairy equipment offers a number of benefits:

  • Full automation of the process, reducing the need for active staff participation.
  • High quality washing in compliance with all established standards and using first-class cleaning solutions.
  • Minimize contact with detergent, ensuring the safety and integrity of equipment.
  • Significant time savings allow staff to focus on other important tasks.
  • Avoiding the need to dismantle milk lines.

When washing equipment, an important factor is to achieve the maximum mechanical, thermal and chemical effect of removing contaminants. To achieve this, the following key principles and characteristics are taken into account:

  • Time. Precisely adjusting the time allows you to achieve high-quality cleaning of surfaces, reduces the consumption of water and detergents, and also extends the service life of the equipment. The time interval is usually set within 0.5 — 1.0 hours, taking into account the program specifications.
  • Temperature. To ensure the optimal temperature of the cleaning solution, SIP washing systems are equipped with specialized heat exchangers. Most often, the temperature of the cleaning solution is set within 80-90 degrees Celsius.
  • Chemical composition and concentration of reagents. The choice of components of the cleaning solution depends on the nature of the contamination. To remove organic contaminants such as proteins, fats and carbohydrates, 2% alkali solutions such as sodium hydroxide (NaOH) are used. In the presence of inorganic contaminants such as mineral deposits, nitric and phosphoric acids, magnesium and calcium salts are used in a concentration of 0.5-1.0%.
  • The speed of the flow and its pressure. These parameters influence the mechanical effect. When washing the internal surfaces of tanks and containers, it is important to ensure sufficient flow turbulence and jet impact force. This is achieved by the correct selection of spray devices, such as washing heads, as well as by adjusting the pressure and flow rate of the liquid. For example, if the time and intensity settings for a shower wash head are set to 100%, then for a rotating slot head they are 60% and 70-75%, respectively. For a rotating jet head these values ​​are 30% and 40-50%. Flow speed and turbulence play a more important role in pipeline cleaning, where it is desirable for the cleaning fluid to move at a speed of at least 1.5 m/s, with the exact value depending on the diameter of the pipe. Therefore, pipelines and containers are washed according to separate programs, each of which sets its own regime, taking into account the characteristics of the site.

Subject to compliance with the requirements regarding regular sanitary processing of dairy production, all types of cleanliness are achieved, affecting the preservation of the balance of nutrients, the composition of microelements and vitamins, ensuring safety and benefits for the human body.

Operating principles of SIP washing

The CIP washing system is fundamentally simple and easy to understand. The general cycle of its operation, independent of the selected program, consists of the following stages, which ensure the high efficiency of the cleaning process:

  • Working with the solution. The basic principle is that a specialized cleaning solution is circulated along a specific route and then returned to the reservoir. This solution contains the necessary components for deep cleaning of equipment.
  • Washing with water. After the solution passes through the equipment section, a water rinsing step follows. Water removes the remaining cleaning solution and dirt, and then drains into the sewer.
  • Heating the solution. Before returning to the route, the solution is heated to a certain temperature using a heat exchanger. This heated solution is more effective in combating pollution.
  • Multiple playthroughs. If it is necessary for the cleaning fluid to pass through a certain area several times, it does not return to the reservoir. Instead, it circulates through a special reservoir, providing repeated exposure to equipment surfaces.
  • Pollution control: Sensors play an important role in the process. If they detect that the solution is heavily contaminated, the solution return valve closes and the drain valve opens. This prevents washing in dirty solution.
  • Dosing the solution. To maintain the correct concentration of the solution, dispensers are used. This ensures that each batch of cleaning solution has the required power.
  • Monitoring and display. All information about process parameters is displayed on the display, providing easy control and management of the washing process.

External washing

Washing equipment and cleanliness of premises are among the key tasks for enterprises at the end of each work shift. The quality of cleaning directly affects the quality of the products produced.

There are several ways to wash food equipment:

  • Manual cleaning of workshops. In this case, employees use a limited set of equipment, such as buckets, brushes and rags. They cannot control the water flow, and detergents are added manually. This procedure is time-consuming, and the unsystematic use of water and detergents raises questions about the economic feasibility of this method.
  • Use of foam generators and high pressure vehicles. This method involves installing hoses and wires in the workshop. Employees must connect and manually adjust equipment at the end of their shift, as well as mix cleaning solution and manually clean. This method becomes more complicated if cleaning needs to be done in rooms divided into separate areas.
  • Foam washing systems. This method represents a revolutionary approach to cleaning food equipment. It allows you to significantly reduce the time required for sanitary work, as well as save detergents and water. The system includes a pumping station, which creates the necessary water pressure, and satellite stations located in different parts of the cleaning workshop.

One of the most effective methods of external cleaning and disinfection of food and processing industries is the use of an external foam washing system.

Foam cleaning systems are designed to create and apply foam, based on alkaline and acidic detergents, to the surface to be cleaned, as well as to disinfect equipment. These systems automatically turn the detergent into a thick foam and apply it to the surface. This approach greatly simplifies cleaning and disinfection.

Foam cleaning systems are easily adjusted to achieve the desired cleaning solution concentration and foam density. Changing washing modes is carried out at foam stations and is intuitive for plant personnel.

Pressure boosting stations provide the required water pressure of 25 bar for efficient cleaning. Their configuration depends on the number of satellite washing stations.


  • vertical centrifugal multistage pump
  • a frequency converter
  • pressure meter
  • dry running sensor
  • temperature sensor
  • automatic control

The foam station is a device where water, detergent and compressed air are mixed. The main purpose of this system is to apply foam to surfaces for cleaning and disinfection. The main component of the foam station is an injector from the German company R+M. Depending on specific tasks, there are two types of injectors:

  • ST168 — used for applying a cleaning solution based on alkaline, acidic and neutral detergents. Based on the ST168 injector, the Odyssey SP1 and Odyssey SP2 foam post models were created.
  • ST164 — used in cases where disinfection using acetic acid in combination with foam washing is necessary. Based on this injector, foam post models Odyssey SP2D and Odyssey SP3 were developed.

To switch between modes (foam/flush/disinfection), just turn the handle on the foam satellite, which is installed at each washing station, and replace the nozzle on the washing gun. All nozzles have quick-release connections, which ensures convenient and quick replacement of nozzles.

The mixing system of water, air and detergent is designed in such a way that the detergent is automatically sucked out of the canister thanks to a slight excess pressure. This avoids the need for additional operations to mix the cleaning solution. After applying the foam and holding the exposure (10-20 minutes), the foam satellite switches to the flush mode, and a stream of water removes the washing solution along with the remains of protein deposits and other contaminants.

Basic requirements for disinfection and washing

The basic requirements for disinfection and washing at dairy industry enterprises have a direct impact on the quality and safety of the products produced. It is important to emphasize that the professional aspects of this process play a critical role in ensuring compliance with standards and regulations. Below is additional information about the requirements and guidelines in this area.

  • Control of the concentration of washing and disinfecting solutions (MS and DS): The optimal concentrations of these solutions must be strictly observed. Too low a concentration may not provide adequate levels of cleaning and disinfection, while too high a concentration may cause corrosion of equipment and negatively affect product quality.
  • Washing temperature: The temperature of washing and disinfecting solutions is of great importance. Extremely low or high temperatures can damage equipment and affect product safety. Before using detergents, equipment, or even containers where products were stored, be sure to rinse them with warm water.
  • Regularity and depth of washing and disinfection: Detailed washing and disinfection of equipment should be carried out periodically, usually several times a month. This process includes soaking individual elements in MS and DS, rinsing through a flow-through circulation system and disinfection. This not only ensures safety, but also prevents the formation of milk stones, which can promote the proliferation of pathogenic bacteria.
  • Use of acids to control milk stones: Acid formulations are used to prevent the formation of milk stones, which can seriously compromise hygiene. This makes it possible to effectively manage stone formation processes and ensure long-term stability of production systems.
  • Standard temperature of cleaning and disinfecting solutions: It is recommended to maintain the temperature of washing and disinfecting solutions in the range of +40-50°C, which provides an optimal combination of cleaning efficiency and process safety. The contact time of solutions with work surfaces must be at least 15 minutes to ensure effectiveness.

Steps for hygienic cleaning of dairy equipment

Procedures for consistent cleaning and disinfection of equipment in dairy production include the following steps:

  • Elimination of dairy product residues by draining, scraping, applying liquid pressure or compressed air.
  • Soaking and rinsing with water to remove light stains.
  • Carrying out washing using detergent compositions.
  • Thoroughly rinse equipment with clean water.
  • Disinfection using chemical or physical agents.
  • If necessary, final rinse with clean water after completion of sanitization.

At almost every dairy enterprise, owners strive to use automatic control systems that monitor the condition of cleaning solutions. The control process is usually the responsibility of a specialized laboratory department.

Sanitation of equipment in a dairy plant is considered an integral measure to help maintain the health of workers and ensure the production of safe and high-quality products.

Before starting the sanitization process, employees thoroughly clean the dairy line equipment and milking machines from any remaining dairy products. This process is performed after each work shift.

The use of concentrated solutions of alkalis and acids at the correct temperature ensures the sterility of all equipment and pipelines in dairy production.

However, exceptional bacteriological purity can only be achieved through disinfection. It is important to note that some dairy products, such as sterilized milk and UHT milk, require not only sterilization of the product itself, but also complete disinfection of all equipment used to eliminate germs from work surfaces.

Odyssey Systems LLC offers comprehensive solutions for external foam washing and disinfection of food equipment, including a pressure boosting pumping station and foam stations. This solution allows you to reduce the time for cleaning premises and equipment, reduce the consumption of water and detergents, and also increase the standards of sanitation and hygiene in the enterprise.


Work with us
Own production
Own production

We ourselves produce most of the items for the system: Pumping stations, foam stations, mobile carts, holders, mounting stands, etc.

Own Trademark
Own Trademark

We have registered our own trademark and always make sure that the client is satisfied and recommends us to specialists from other enterprises

Our work experience
Our work experience

The OdysseySystems company provides a full range of services in matters of cleanliness in food enterprises: from application processing to facility commissioning and personnel training. Our specialists will install the system in any region of the Russian Federation.

Providing a test sample
Providing a test sample

For enterprises that have water treatment systems installed that provide a working pressure of 20 bar, we can provide a test sample of a foam satellite for 30 days for operation at the enterprise.

Staged financing
Staged financing

The advance payment is 50% of the total contract amount. 30% is paid before shipping the goods to the customer. 20% is paid within 10 days after signing the equipment acceptance certificate

Turnkey works
Turnkey works

The OdysseySystems company provides a full range of services in matters of cleanliness in food enterprises: from application processing to facility commissioning and personnel training. Our specialists will install the system in any region of the Russian Federation.

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