T. Rausch (1), M. Cartee (1), A. SPROWL (1); (1) M.G. Newell Corp., Greensboro, NC, U.S.A.
Sanitary equipment design is defined as the engineered design of handling, processing, storage facilities, and equipment to create a sanitary processing environment in which to produce pure, uncontaminated, high-quality products consistently, reliably, and economically. The universal guideline that is most useful to the food and beverage industry in this regard is “Good Manufacturing Practices” (21 CFR, Part 110, Sec. 110.40). To meet this cleaning standard or any other standard, clean-in-place (CIP) and clean-out-of-place (COP) systems are used. CIP is the process of cleaning equipment, vessels, fittings, and pipes without dismantling. The process circulates cleaning solutions and sanitizers through tanks and other equipment to eliminate built-up scale, bacteria, and other chemicals and residues. Each stage of the CIP cycle requires a specific length of time, temperature, flow, velocity, and concentration of detergent. The challenge is that to remove soils, CIP solutions must reach the surface and soil to have an effect. COP systems are used to clean equipment parts and components. They provide consistent, repeatable cleaning with reduced chemical and water usage, less labor, and faster cleaning than hand washing. COP is typically used for pump rotors, impellers, cases, hoses, tubing, fittings, gaskets, and any other handling equipment.
Aaron Sprowl graduated from the University of Kentucky in 2002 with a B.S. degree in mechanical engineering. After graduation, he worked for RWS Design & Controls as a controls engineer. He then took over the role of senior project engineer at Ralcorp Frozen Bakery. After Ralcorp, he worked for Dean Foods in their Athens, TN, facility and then in their Louisville, KY, facility, where he was a plant engineer and maintenance manager. In early 2015, he brought his 12 years of experience in food and beverages to M.G. Newell. He now works as a project engineer in their Louisville, KY, office.