Dairy & Food Plant CIP Cleaning System | Stainless Clean-in-Place Skid
Stainless CIP cleaning systems for dairy, beverage and food plants, built to order with single, double or multi-tank skids, electric or steam heating, and manual to PLC control. Tell us your circuit volume and cleaning schedule and our engineers will size the tank, pump and wash program for your line.
- Tank Capacity: [100L–5000L or specify actual capacity]
- CIP Types:Single-tank cleaning, two-tank system, three-tank system, four-tank system.
- Material: SUS304 / SUS316L
- Optional configurations: [trolley, mixer, PLC control, manual control]
- Surface Finish: [2B / Brushed / Polished / Mirror Polish]
- If you have drawings, we can process them for you.
Note: Please contact our sales team before placing an order. Website prices are for reference only; specific pricing requires understanding your requirements to provide a quote.
Email:info@ace-chn.com
Tel: +86 186 2683 5909
WeChat: ace-chn
WhatsApp: +86 186 2683 5909
$6,582.73 – $8,296.87Price range: $6,582.73 through $8,296.87
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What a CIP system actually does on the floor
A clean-in-place system circulates cleaning and rinse liquids through tanks, pipes, heat exchangers, valves and fillers so your crew does not have to open the line every shift. In a dairy plant that difference shows up in the schedule: a repeatable wash cycle instead of a manual teardown, and the same result at 6 a.m. as at 10 p.m.
A normal sequence runs pre-rinse, caustic wash, intermediate rinse, acid wash, final rinse. Temperature, flow and contact time drive the result more than detergent choice does. That is why we size the circulating pump on pipe volume and target velocity, not on tank size alone.
Choosing the tank arrangement
Single-tank units are the simplest and cheapest to run — one vessel, one duty at a time. Two- and three-tank skids let you hold caustic, acid and hot water separately, which shortens changeovers and lets you recover wash liquor instead of sending it to drain. For plants washing several circuits a day, the extra tank usually pays for itself.
Heating is either electric elements or a steam coil/heat exchanger, depending on what your boiler room can supply. Controls range from manual valve operation to semi-automatic timers to full PLC with HMI recipe storage, temperature, flow, pressure and level monitoring.
Typical specifications
| Wash tank capacity | 100 L – 5,000 L, sized to circuit volume |
| Number of tanks | 1–4 (single, double, three or multi-tank) |
| Stainless grade | 304 or 316L, internal finish options |
| Heating | Electric immersion or steam coil/heat exchanger |
| Pumps | Supply and return pumps matched to circuit |
| Working temperature | Typically 60–80 °C for caustic and acid stages |
| Control | Manual, semi-automatic or PLC/HMI |
| Circuits | Single or multiple, with supply and return lines |
| Power | 3-phase, 50/60 Hz, per site |
| Footprint | Skid or floor-mounted, built to room |
Where these units run
Dairy receiving and processing, beverage and juice lines, breweries and distilleries, sauce and liquid food production, cosmetics and pharmaceutical process equipment. Each has its own soil load and temperature limits, so the wash program is written for the product, not copied from a catalog.
Questions we get from buyers
How big should the tank be? Add up the internal volume of the largest circuit plus the pipe run, then allow for dilution. Undersized tanks starve the pump.
Can one skid serve several circuits? Yes, with proper valving and segregation. Avoid sharing a return line between incompatible products.
Do I need 316L? For aggressive acids or pharma work, usually yes. Standard dairy and beverage caustic/acid duty often runs fine in 304.
Get a configuration recommendation
Send us your industry and product, tank and pipe details, required cleaning capacity, heat source, automation level, stainless grade and installation location. Our engineering team will come back with a tank volume, pump duty and control proposal — built in our own shop, not sourced.
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