Clean-in-Place Cost Savings
For the Food and Beverage Industry
Clean-in-Place (CIP) systems are needed to ensure product safety and quality. But they are also a huge cost factor, using water, heat, and detergents. The greatest cost factor might be the time that the cleaning procedure takes away from production.
This webinar presents opportunities to save fresh water, reduce dosing of cleaning detergents during the process, reduce wastewater, and shorten cleaning times.
Find out how you can achieve all this through the smart use of a combination of in-line conductivity, turbidity, and pH sensors in the CIP return line.
About the Presenter:
Holger Schmidt backs up his practical know how as brewer and malster with a brewmaster degree from TUM Weihenstephan. For nearly two decades he has been globally mediating the triangle between Food and Beverage producers, plant and machine builders, and automation companies, with a focus on hygienic sensor technologies.
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