SIP stands for Steam-in-Place and it’s a common operation used in Food, Beverages and Biotechnology as well as Pharmaceutical Industries to kill organism using thermal energy and condensing steam to sterilize the system.

Cleaning in Place (CIP) and Sterilization in Place (SIP) are systems designed for automatic cleaning and disinfecting without the need of major disassembly and assembly works.


Food & Beverages

SIP Guidelines for Sterile Processes

  • Perform CIP operations before SIP to remove processing soils.
  • Confirm steam supply header presser and temperature to ensure a saturated steam supply
  • Introduce saturated steam supply as high as possible in the system to push out ambient system gases through monitored process low points.
  • Install low point steam trap blocking valves and temperature sensors to measure temperature at process low points.
  • Use monitored high point air bleeds to ensure complete elimination of air from the processing system
  • Avoid parallel steam paths as pressure differences during the air removal stage can prevent proper steam exposure and will result in sterility failures.
  • Plan SIP operation to have steam flow and process flow in the same direction to take advantage of the existing process piping pitch and support process drain ability & avoid hoses, dead-ends, and non-drainable low points.
  • Include a time delay following saturated steam to allow system components to achieve the desired set point temperature.
  • Provide a means of active steam flow to the process during SIP hold to ensure required thermal treatment has been achieved.
  • Finally, protect the sterile process boundary as the condensate is drained from the system.


Process Equipments E-Catalogue
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