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The Cleaning in Place cleaning principle has existed for around 50 years and is one of the standard methods for cleaning process-technical systems. It is mainly used in applications where critical hygiene requirements exist, such as in the food and beverage industry or pharmaceuticals. CIP refers to the use of a mix of chemicals, heat and water to clean machinery, vessels or pipe work without dismantling plant. The process can be one shot, where everything goes to drain, or recovery, which recycles most of the liquid. Overall, CIP can be a very efficient way of cleaning.  Cleaning in Place (CIP) systems are designed to automate your cleaning process and efficiently clean and disinfect your enclosed processing equipment. Combined effects of chemicals, turbulence, energy and heat help remove solid, debris and microorganisms from pipework without manual cleaning. Achieving the optimum cleaning results in the shortest cleaning window requires a combination of the right chemical regime and

India is a nation that reaps most of its revenue via its agrarian economy. Our country is the 6th largest nation in the food & grocery market and the 5th large in terms of the retail marketplace globally. Food processing is a promising sector that adheres to limitless growth opportunities. In this write-up, we will walk you through an effective setup procedure for a food processing unit and recites some important aspects for the same.  What Is the Concept of a Food Processing Unit? Food processing units include all the methods and techniques involved in converting a raw material or a combination of raw materials into a consumable product. Food processing units are an integral part of practices such as agriculture, horticulture, plantation, animal husbandry, and fisheries. It also includes other industries that use agricultural inputs for manufacturing edible products. This manufacturing industry has become a site of investment and profits. The net worth of the processed food indust