Cleaning in place: optimizing cycles to improve machines uptime

Widely used in the food & beverage industry, the Cleaning In Place is a key recurring process to ensure the cleanliness of the machines between different production batches. While CIP procedures impacts directly machines uptime, they also require significant volumes of detergents for cleaning as well as water for rinsing. Optimizing their duration as well as the volume of resources is a strong lever to improve machines uptime and reduce costs.

CIP expected run is modelled within the Studio based on the industrial knowledge and data collected from the machines such as temperature, conductivity, flow, level of tank,…Deviation warning messages, as well as finalized CIP reports are also designed in the same environment in order to coach the operators on the shop floor in real time through the Share. Time and water savings are calculated through dedicated dashboards & made available to the production workforce.


Connect your CIP cycles to reduce both
their duration and water consumption


Collection of the key CIP data

CIP ID, CIP step, level of tank, temperature, conductivity, water flow,…


CIP performance analysis

Dedicated dashboards to measure time savings, water consumptions, Pareto of errors,…


CIP expertise embedded into the machines

Critical CIP situations & recommendations modeled within InUse application

The data showed that it was also possible to reduce the amount of time spent on CIP events, and often to reduce water temperatures, as well as the amount of chemicals used without degrading the quality. In the end, the returns obtained thanks to the application exceeded the 15% in terms of savings (water, energy, chemicals), and 10% line availability.

Evangelos Trogadis

Quality Director, ICE Water Management

Key Figures


connected production sites


of water savings in average per CIP