Insight Guide
The five most important rules for the modernization of your clean-in-place process
![The five most important rules for the modernization of your clean-in-place process](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/publications/food-beverage-nutrition/beveragedaily.com/product-innovations/the-five-most-important-rules-for-the-modernization-of-your-clean-in-place-process/8700894-1-eng-GB/The-five-most-important-rules-for-the-modernization-of-your-clean-in-place-process.png)
Clean-in-place (CIP) has been used for maintaining the cleanliness of process equipment in the food & beverage industry for over 50 years.
However, specifying the most appropriate valves and sensors to control a CIP process can make a huge difference in terms of how effective and efficient the system is, which in-turn has a significant impact on operating costs.
Here you can find the five most important rules to modernize your CIP process.