In its simplest terms, a filtration system isolates one substance from another. They can be as rudimentary as a strainer used to filter pasta from boiling water or as complex as a metropolitan water treatment plant. However a filter is used, it’s important that you use the right type of filter for the job; otherwise, mishaps will occur. (You wouldn’t use a colander with wide holes to drain a small pasta like orzo, would you?)

If your business can’t afford to compromise on cleanliness, you’ve likely heard about CIP, otherwise known as Clean-In-Place. Clean-In-Place is a specialized method of sanitizing a manufacturing system’s interior contact surfaces—its valves, pipes, fittings, and tanks—without disassembling equipment.

CIP methods are employed in a variety of industries, from pharmaceuticals to food and beverage to paint and chemicals to personal care products—or in any production environment that demands sanitary conditions.

 For those in the dairy industry today, maintaining hygienic equipment is crucial for ensuring food product safety and the public’s health.