Do anyone know How to clean the chocolate transport pipe?

Sorry, but i don't understand CIP process (hot water/caustic/rine and disinfect). I think if use this CIP process, the tanks can be cleaned but the heat exchange will be not clean. My factory have use this process but it don't give effectively

Sorry, but i don't understand CIP process (hot water/caustic/rine and disinfect). I think if use this CIP process, the tanks can be cleaned but the heat exchange will be not clean. My factory have use this process but it don't give effectively

CIP systems can have a lot of variety to them.  Some are very simple, while others can be very complex.  Usually when they are setup an engineer along with someone from the chemical provider works together to optimize what is used, how it is used and create a working system.  If yours is not working well I would find a knowledgeable company that understands CIP systems and chemicals to help you. 

 

No it doesn't, just my poor? sense of humour

Thanks Tony. 

CIP systems can have a lot of variety to them.  Some are very simple, while others can be very complex.  Usually when they are setup an engineer along with someone from the chemical provider works together to optimize what is used, how it is used and create a working system.  If yours is not working well I would find a knowledgeable company that understands CIP systems and chemicals to help you. 

You think you really understand a lot of CIP process than me. If i don't really understand method CIP process and chemicals that i have used, i won't discuss for this problem.

I think this wedsite is a forum, purpose to discuss and the end we can discuss and help us to working better. OK?

You think you really understand a lot of CIP process than me. If i don't really understand method CIP process and chemicals that i have used, i won't discuss for this problem.

I think this wedsite is a forum, purpose to discuss and the end we can discuss and help us to working better. OK?

I have worked with several different CIP systems.  Each had its own requirements.  First without specifics it is hard to help you.  Is it just not getting clean and if not what are you seeing.  Is your pH too high to low.  Sometimes it has  to do with the actual piping so there may be an obvious answer if there are schematics or you know what the pipe system looks like.  We can try to help but can't without specifics and even then it may be difficult. 

I've come across this problem when designing a chocolate coated ice cream production line. We installed a mobile chocolate tank so that the tank and pipework could be moved to a CIP station to clean (Hot Rinse/Hot Caustic/Rinse/Disinfect) automatically.

 

Regards,

 

Tony

Hi Tony, i have some problems for CIP tanks chocolate. Can you help me to answer this problem?

My factory product UHT Chocolate milk product (incubated 95 degree for 6 hours) . Recently, we have use CIP process:

1. The first: using Full CIP process normally (water 55 dgress/caustic/water/acid/water) => less efficiently

2. After: we have use HI-S chemical of Ecolad. (30-40% H202). For plate heating exchange, it's cleaned. But chocolate tanks is not get efficiently

Can you tell me some advices this problem?

Sorry, but i don't understand CIP process (hot water/caustic/rine and disinfect). I think if use this CIP process, the tanks can be cleaned but the heat exchange will be not clean. My factory have use this process but it don't give effectively

Cleaning a heat exchanger is different to a normal CIP, the same as cleaning a pipe is different to cleaning a tank.

Hi Tony, i have some problems for CIP tanks chocolate. Can you help me to answer this problem?

My factory product UHT Chocolate milk product (incubated 95 degree for 6 hours) . Recently, we have use CIP process:

1. The first: using Full CIP process normally (water 55 dgress/caustic/water/acid/water) => less efficiently

2. After: we have use HI-S chemical of Ecolad. (30-40% H202). For plate heating exchange, it's cleaned. But chocolate tanks is not get efficiently

Can you tell me some advices this problem?

Hi there,

I've worked with quite a few chocolate milk products here are two of my favourites:

 Frijj.jpg   5.08KB   3 downloads

 Mars.jpg   7.88KB   3 downloads

Holding chocolate milkshake in a tank for 6 hours at 95 degrees is a big problem in terms of cleaning afterwards. Why do you do that?

A normal CIP will not be able to clean effectively. As a principle you need to apply the same caustic parameters as you would a heat exchanger and possibly look at the design of the tank so it would be better if there is a scraper agitator in there.

You can't CIP this tank as you would a tank for milk products, in reality it should have its own CIP system and tailored settings.

Regards,

Tony

Guys and Gals I'm all for fun and games, but can we please try not to divert serious discussion topics into jokes.

We have the community general chat forum and you are welcome to use it for this kind of stuff.

Many thanks.

From previous and current experience, chocolate pipes are generally not "cleaned".  You may use an inert substance such as cocoa butter to pass through the pipes and remove all the chocolate but it is expensive.  The alternative however can lead to other issues as water and chocolate are a no-no.  We have always ensured we have a good supplier that provides COAs for all incoming loads of chocolate to minimize the risk.  We also dedicate lines for milk chocolate and non-milk containing dark chocolate so we don't need an allergen cleaning method.  Lastly, we do a complete visual inspection on the chocolate melting tanks each time they are emptied or at least twice a year when we dry clean them to verify they are in good condition.

Cleaning a heat exchanger is different to a normal CIP, the same as cleaning a pipe is different to cleaning a tank.

 

 

Hi there,

 

I've worked with quite a few chocolate milk products here are two of my favourites:

Frijj.jpg

 

Mars.jpg

 

Holding chocolate milkshake in a tank for 6 hours at 95 degrees is a big problem in terms of cleaning afterwards. Why do you do that?

 

A normal CIP will not be able to clean effectively. As a principle you need to apply the same caustic parameters as you would a heat exchanger and possibly look at the design of the tank so it would be better if there is a scraper agitator in there.

 

You can't CIP this tank as you would a tank for milk products, in reality it should have its own CIP system and tailored settings.

 

Regards,

 

Tony

Thank Tony  so much

Can you tell me parameter of CIP process that you have applied to purpose cleaning of tanks incubator and plate heating exchanger chocolate?

I think for CIP process of Chocolate product, i will increase temperature of caustic to 95 degree C - equivalent to temperature incubator of chocolate product (more than temperature of caustic normally - 80 degree C). How do you think it? true or false?

Best Regards

Thank Tony  so much

Can you tell me parameter of CIP process that you have applied to purpose cleaning of tanks incubator and plate heating exchanger chocolate?

I think for CIP process of Chocolate product, i will increase temperature of caustic to 95 degree C - equivalent to temperature incubator of chocolate product (more than temperature of caustic normally - 80 degree C). How do you think it? true or false?

Best Regards

You should discuss that with your chemical supplier. Increasing the temperature doesn't necessary help.

Increasing the causticity will help, you need to look at how effective the spray is in the tank and may have to fill it with caustic solution at some stage in the CIP to assist in removed chocolate residues.

Regards,

Tony