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Overview
- Specify product-contact materials and cleaning requirements for the actual product and operating conditions.
- Review drainage, branches, valves and cleaning circuits together.
- A 3D layout helps check access and routing; fabrication inspection and cleaning validation remain necessary.
Food-process piping has to move product and be cleaned effectively. The design needs the product conditions, cleaning method and applicable hygienic requirements before materials and routing can be fixed.
Set the piping specification
- Name the products, temperatures, pressures and cleaning chemicals.
- Select compatible materials, seals and connections with the process and equipment specialists.
- Define surface finish, branch details and inspection requirements in the project specification.
- Agree how the system will drain, including valves and equipment connections.
Design the cleaning circuits
CIP circulates cleaning liquids through suitable equipment and piping without dismantling the circuit. Tetra Pak’s handbook explains why inaccessible pockets and poor drainage are concerns. The recipe and acceptance method still need validation for the specific system.
Check routing against the cleaning requirements
Use the model to review slopes, low points, supports and valve access together. Check changes against the piping specification and supplier connections. A clear model route is not proof of the installed slope, weld quality or cleaning result.
Coordinate the piping package
Our piping engineering service can develop the agreed routing and documentation. Confirm which calculations, fabrication details, inspection records and cleaning-validation inputs are included in the appointment.
Technical references
Sources for the definitions and design context discussed here. Check the applicable edition and project requirements before using them in design.
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