In the food and beverage industry, cleanliness reflects operational safety, product quality, and public trust. Whether it’s a brewery in full production, a dairy plant shifting between product lines, or a commercial kitchen prepping for daily service, the demand for effective cleaning never stops. But with increasingly complex equipment and tighter production schedules, traditional cleaning methods oftentimes can’t keep up.

Clean in place (CIP) is an automated method of cleaning process equipment without the need for disassembly of that equipment. Used across tanks, piping systems, spray balls, and heat exchangers, CIP enables food and beverage facilities to clean faster, safer, and more consistently, all while minimizing water and chemical usage. It’s a process designed not just for efficiency but for traceability and compliance, which is essential in high-risk environments where hygiene is non-negotiable.

As part of EAI’s “The Water Industry is All Industry” campaign, this article explores how clean in place systems support the operational demands of food and beverage facilities. We’ll look at the science behind CIP cycles, the water quality and chemical concentration considerations that impact system performance, and the corrosion risks that come with poor implementation. We’ll also discuss the future of automated cleaning technologies and how water treatment providers like EAI help facilities integrate sustainable and reliable CIP programs into their operations.

What is Clean in Place? Understanding CIP Systems

Oklahoma State Universitydefines Clean in place (CIP) as a method of cleaning the interior surfaces of process equipment – including tanks, pipes, valves, and fittings – without disassembly. It’s a staple in the food and beverage industry because it reduces downtime, minimizes labor, and helps facilities meet strict hygiene and quality standards with every cleaning cycle.

But at its core, CIP is a closed-loop, automated method that uses a series of flushes, rinses, and chemical washes to remove residues and contaminants from the surfaces that come into contact with food. The process is controlled and repeatable, making it ideal for environments where cleaning consistency is critical.

A typical CIP cycle includes several key steps:

• Pre-rinse: Removes loose debris using warm water.
• Detergent wash (often with a high pH cleaning solution): Dissolves organic material like fats and proteins.
• Acid rinse (often low pH): Removes mineral scale and prepares the system for sanitization.
• Final rinse: Clears all residual cleaning agents and prepares equipment for production.

These cycles are delivered through static spray balls or rotary spray heads that distribute cleaning agents with turbulent flow to ensure thorough coverage. Some systems incorporate UV lamps or riboflavin solution for cleaning validation and verification of spray coverage, especially in high-risk applications.

How CIP Enhances Operational Safety and Efficiency

In food and beverage production, downtime is costly and inconsistent sanitation is unacceptable. That’s why CIP systems are increasingly favored. It’s not only for their convenience, but for the critical role they play in operational safety, cleaning validation, and overall system performance.

By automating the cleaning process, CIP reduces the need for manual scrubbing or disassembly. This lowers the risk of cross-contamination, chemical exposure, and human error during cleaning cycles. This consistency matters in environments that demand rigorous hygiene such as dairy, beverage bottling, or ready-to-eat food processing.

CIP also improves efficiency through optimized use of chemical concentrations, water quality, and energy. By carefully controlling contact time, temperature, and flow dynamics, these systems ensure that cleaning agents reach problem areas without overuse or waste. For example, heated high pH cleans remove organic material efficiently, while a final low pH rinse tackles scale and microbial residues which completes the cycle with precision.

Key Materials and Corrosion Challenges in CIP

While CIP systems promote hygiene and efficiency, they also run the risk of accelerating corrosion in processing equipment, especially if not properly controlled. The same cleaning chemicals that remove contaminants can also degrade metal surfaces when chemistry, temperature, and system design aren’t carefully managed.

Here’s how corrosion risks emerge within CIP systems:

• Stainless steel, the industry’s go-to material, offers strong resistance to bacterial buildup and moisture. But with repeated exposure to high pH detergents and low pH acid rinses, even stainless can suffer corrosion damage. This happens especially when chemical concentrations or temperature exceed recommended limits.
• Softer metals like copper and zinc, common in older or peripheral components, are highly susceptible to damage. These metals can lose electrons during cleaning, resulting in oxidation, galvanic corrosion, or material breakdown. This is particularly when paired with dissimilar alloys in the presence of moisture and aggressive cleaning solution.
• Electrochemical reactions are worsened by system environmental factors like poor drain design, stagnant flow areas, and lingering additives that form a thin film on equipment surfaces. This results in further reaction like pitted pipes, spray mechanism failures, and unscheduled shutdowns due to leaks or thinning walls in tanks and piping.

The truth is, facilities that neglect water quality, pressure, and proper treatment planning often experience corrosion earlier and more severely. To avoid these issues, corrosion control, material compatibility, and proactive water treatment must be built into every CIP system, not as afterthoughts, but as essential design components.

CIP Chemistry and System Compatibility

Successful clean in place (CIP) operations hinge on more than just automation. They require a precise understanding of chemistry, material compatibility, and system dynamics. Choosing the wrong combination of cleaning agents, temperature, and pH can not only reduce cleaning effectiveness but also damage valuable infrastructure.

CIP chemistry is typically split into two main phases: alkaline (high pH) and acidic (low pH) cleaning. The alkaline stage targets organic matter like fats, oils, and proteins using caustic cleaning chemicals, while the acidic stage breaks down mineral deposits such as calcium carbonate or milkstone. Both steps require carefully calculated chemical concentrations, adequate contact time, and properly heated liquids to activate chemical reactions.

However, chemical effectiveness is also influenced by pressure, flow rate, and surface area. Turbulent flow enhances physical removal of soil, while poorly designed CIP loops may leave behind stubborn residues. Additives can further affect chemical behavior, sometimes promoting corrosion or interfering with system performance if not chosen carefully.

Materials of construction must also be considered. Stainless steel handles a wide range of pH levels well, but soft metals or improperly coated parts may degrade when exposed to aggressive cleaning cycles. This is especially true in areas with poor drainability, where residual substances linger and react over time.

Regulatory and Industry Drivers

The rise of clean in place (CIP) systems in the food and beverage industry also is important to staying compliant in an environment of tightening regulations and consumer scrutiny. Sanitation protocols are now directly tied to product quality, brand protection, and regulatory approval.

Government bodies like the FDA, USDA, and global Good Manufacturing Practice (GMP) standards demand verified cleaning procedures for any equipment that comes into contact with consumables. These agencies expect precise documentation, validated cleaning cycles, and minimal risk of cross-contamination.

According to a recent report by Future Market Insights (FMI), the CIP market is projected to grow from $9.2 billion in 2025 to $21.2 billion by 2035, driven by regulatory pressure, labor efficiency needs, and increasing product variety in sectors like food, beverage, and pharmaceutical manufacturing.

Furthermore, the growing adoption of AI-enabled CIP systems, real-time residue monitoring, and cloud-connected cleaning validation tools reflects the industry’s shift toward smarter sanitation. In this context, CIP is no longer optional but an essential element of any industry committed to sustainable, safe, and scalable production.

Infrastructure and Water Quality Considerations

While clean in place (CIP) systems are engineered for consistency, their performance is still deeply affected by one critical variable: water quality. The makeup of incoming water (whether from municipal lines or groundwater sources) directly influences the efficiency of the cleaning cycle and the longevity of your equipment.

Untreated or variable-quality water can introduce contaminants, alter chemical concentrations, and disrupt cleaning performance. For example, water with high hardness levels can lead to scale formation, reducing heat transfer efficiency and leaving residues even after a full CIP cycle. This not only affects industry hygiene but can also trigger corrosion caused by mineral deposits reacting with cleaning agents or metal surfaces.

Infrastructure design also plays a major role. CIP systems rely on proper drain pathways, precise pressure control, and full surface contact within tanks, piping, and spray devices. Hence, areas with poor flow dynamics or stagnant corners can trap additives and residual chemicals, contributing to microbial growth or oxidation on metal components. Over time, these environmental factors accelerate wear and undermine system reliability.

Metals are particularly sensitive to water chemistry imbalances and can lose electrons through repeated electrochemical reactions, leading to pitting or leaching. Even protective coated surfaces can degrade under harsh or fluctuating cleaning conditions if water chemistry isn’t properly managed. That’s why effective CIP doesn’t just depend on the chemicals. It requires water treatment that’s tailored to your system’s unique inputs and materials.

How EAI Supports the Food & Beverage Industry

At EAI, we understand that a clean in place system is only as effective as the water that supports it. That’s why we provide tailored water treatment programs specifically designed for the food and beverage industry.

Our team works with facilities across the United States, including California, Arizona, and Nevada, to optimize process equipment cleaning cycles by improving water quality, managing chemical concentration, and preventing corrosion damage in stainless steel tanks, piping, and other infrastructure. Whether your facility uses single-use or recirculating CIP systems, our approach adapts to the demands of your operation.

We also offer advanced water-saving and purifying solutions, including:

• UV systems and biocides for microbial control
• Reverse osmosis systems for consistent water quality
• Industrial water softeners to minimize scale and oxidation
• Engineered systems designed to reduce downtime and extend CIP cycle performance

Through EAI’s integrated service plans, clients gain access to routine water testing, real-time system monitoring, and expert support across all key areas: boilers, cooling towers, potable water, and reuse systems. We ensure that every part of your water infrastructure contributes to a reliable, validated CIP process.

Because when effective cleaning is critical to food safety, equipment longevity, and brand protection, you need more than chemicals. You also need a water treatment partner who understands the full system.

Learn more about our water treatment for hospitality industry.

Proof in Performance: EAI’s CIP-Related Success in Food & Beverage Facilities

At EAI, our focus on tailored water treatment is proven in the field. From packaging lines to modular bottling operations, we’ve helped food and beverage clients strengthen their water systems to support clean in place (CIP) processes, prevent corrosion, and reduce downtime. Here’s how:

National Bottled Water Brand: Modular System with Integrated CIP

This sustainability-focused bottled water client needed a containerized treatment system with rigorous purification goals including elimination of PFAS, disinfectant byproducts, and microbiological contaminants without relying on chlorine-based chemicals.

To ensure long-term cleanliness and uptime, EAI designed a system that included:

• Multi-stage filtration (down to 0.8 microns)
• Ozone disinfection with zero residual
• UV lamp treatment
• A dedicated clean-in-place (CIP) system for internal pipe, tank, and filter cleaning
• Remote monitoring and performance automation

These systems are now operating across three U.S. production sites, enabling the client to scale while exceeding bottled water safety standards.

Read the full case study.

Smarter Cleaning Starts with Smarter Water: Partner with EAI

As a trusted partner to food and beverage facilities across the Southwest, we don’t just supply water treatment. We engineer complete, facility-specific solutions that protect your process equipment, minimize downtime, and improve effective cleaning.

If your CIP program needs better performance, fewer chemical risks, or smarter water management, let’s talk. EAI’s experienced field team is ready to help you protect your equipment, reduce costs, and keep operations flowing.

Contact us today to see how EAI can strengthen your CIP strategy from the inside out.