FK 40 - Tri-Canada
FK 40 - Tri-Canada FK 40 - Tri-Canada
Mechanical seal selection Elastomers
The t ransf er of hygienic, high quality product s requires a clean pump. Theref ore at t he end of a production process the pumps must be cleaned immediately. The plant needs to be clean and free from germs before starting a new production cycle. Cleaning is the operation to remove all traces of product from the plant. A properly cleaned surface is free from visible, perceptible or chemically detectable dirt deposits (residue). The standard cleaning process for plants is the CIP - (Cleaning in Place). This implies cleaning without dismantling of the plant by means of CIP fluids. In the food industry a CIP process requires the following steps: • preliminary rinsing with water • flushing with alkaline solution • intermediate rinsing with water • flushing with acid • rinsing with clean water To clean the unit efficiently a turbulent flow of the CIP fluid is required. A minimum flow velocity in pipes is usually 2 m/s. Viscous fluids are often transferred by positive displacement pumps at low flow velocities. In order to obtain the flow rate required for CIP it may be necessary to fit an additional cleaning pump such as a centrifugal pump. Frist am pumps are fully CIP capable. They are characterised by: • welded and ground joints • round edges and angles • smooth joining • no narrow gaps and dead legs • O-rings immersed in the pump housing • smooth, nonporous internals with a high surface finish Pump cleaning Cleaning CIP CIP plant cleaning CIP compatible design
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- Page 64 and 65: Pump cleaning SIP After CIP cleanin
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The t ransf er of hygienic, high quality product s requires a clean pump. Theref ore at t he end<br />
of a production process the pumps must be cleaned immediately. The plant needs to be<br />
clean and free from germs before starting a new production cycle.<br />
Cleaning is the operation to remove all traces of product from the plant. A properly cleaned<br />
surface is free from visible, perceptible or chemically detectable dirt deposits (residue).<br />
The standard cleaning process for plants is the CIP - (Cleaning in Place). This implies cleaning<br />
without dismantling of the plant by means of CIP fluids.<br />
In the food industry a CIP process requires the following steps:<br />
• preliminary rinsing with water<br />
• flushing with alkaline solution<br />
• intermediate rinsing with water<br />
• flushing with acid<br />
• rinsing with clean water<br />
To clean the unit efficiently a turbulent flow of the CIP fluid is required. A minimum flow<br />
velocity in pipes is usually 2 m/s.<br />
Viscous fluids are often transferred by positive displacement pumps at low flow velocities. In<br />
order to obtain the flow rate required for CIP it may be necessary to fit an additional cleaning<br />
pump such as a centrifugal pump.<br />
Frist am pumps are fully CIP capable. They are characterised by:<br />
• welded and ground joints<br />
• round edges and angles<br />
• smooth joining<br />
• no narrow gaps and dead legs<br />
• O-rings immersed in the pump housing<br />
• smooth, nonporous internals with a high surface finish<br />
Pump cleaning<br />
Cleaning<br />
CIP<br />
CIP plant cleaning<br />
CIP compatible design
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