Guide
Tank cleaning for the dairy industry
Hygienic cleaning from milk tanks to cheese vats and butter silos.
From raw milk to yoghurt and cheese, dairy processes vary widely, but each needs efficient hygienic cleaning so there is no product contamination and the live bacterial cultures used in many processes work effectively.
Production equipment can be complex, often with mixers, agitators or cooling pipework, which makes the CIP system more complex than for simple vessels. The type and position of cleaning heads must be designed carefully so no shadow areas remain contaminated.
Milk tanks
Among the easiest dairy vessels to clean: simple shapes, and milk rinses away easily.
Ice cream
Batch pasteurising vessels have built-in agitators and usually need more than one cleaning head for total cleaning.
Cheese
Cheese vats are complex, with stirrers and cutters, many of them removable. The cleaning system must be designed to reach every area.
Butter silos
These hold large quantities of butter between the butter maker and packaging machine and can be supplied with full CIP. Their complex shapes mean head positions need specific design.
Dasic equipment for this application
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