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Cleaning in Place

For the food and beverages industry.


The use of ozone sanitation in Clean-In-Place (CIP) systems offers many advantages to the beverage and food industries.


Historically the most common sanitizer used in CIP systems has been chlorine. While chlorine is a very effective disinfectant, it has the potential to leave residuals and create potentially harmful by-products.


Other chemicals, caustics, and acids are often used in the CIP process as well and these all present challenges with storage, handling, and transportation, while being subject to increasing levels of regulation.

These factors along with rising costs have broadened the use of ozone – either as a supplemental treatment or a complete replacement – in many applications.
Ozone is an environmentally friendly disinfectant that leaves no residual or by-products after the disinfecting process.


Ozone is also a safe sanitizer with no need for chemical storage, handling, or related safety issues. The use of ozone may eliminate the need for some hot water cycles, reducing the amount of water used, and the associated energy costs.


In conjunction with savings in chemicals, this creates the potential for significant economies from using ozone in a number of applications.

Summary of potential benefits from using ozone in the CIP process

  • Ozone has no residuals or by-products that could alter the flavour of a beverage or other product.

  • Ozone sanitisation may replace hot water cycles, lowering energy costs.

  • Chemicals like chlorine or other sanitizers can be eliminated, saving cost and labour in handling/transporting chemicals.

  • CIP rinse/cleaning cycles can be combined using ozone; saving water and time.

  • Ozone is the strongest oxidant available. It’s reactive properties allow it to kill bacteria quickly, in fact ozone is ten times stronger than chlorine as a disinfectant, completely eradicating many varieties of pathogens.

  • Potential cost savings from ozone use in the CIP Process

  • Water savings due to fewer cycles during CIP processes.

  • Cost-savings from reduction in chemicals required – and no need for neutralising chemicals

  • Water savings also translate to less (and potentially cleaner) wastewater, eliminating chemical by-products.

  • Fewer CIP cycles shortens overall downtime for the CIP process.

  • Energy costs may be lowered due to less hot water consumption.

Brave thinking.

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