Peristaltic Pumping in Dairy CIP Systems
One of the largest UK manufacturers of fresh dairy products for the food industry was using air diaphragm pumps to dose peracetic acid into the final rinse water of both raw and finished clean-in-place (CIP) routines.
CIP is a critical hygiene process that helps to maintain the hygienic condition of the process line without the need for dismantling of the pump and pipe work.
In order to meet the M&S specification the dairy manufacturer required an upgrade of the existing CIP room and a new cost effective pump solution.
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