Clean-in-place unit for the food industry

The entire pigging technology is controlled by a PLC that takes into account the detection and speed of the pig. The electro pneumatic valves are housed in a stainless-steel box. The method of pushing the pig through the transfer line can be achieved by compressed air or water under pressure. The DIVERTER VALVE is used because it is designed to receive a secure can have a PIG STATION attached allowing for full product flow generally through the straight section of the valve with the Pig Station mounted on the side port. This fully enclosed system keeps the operators and the product safe. The entire pigging technology is controlled by a PLC that takes into account the detection and speed of the pig. The electro pneumatic valves are housed in a stainless-steel box. The method of pushing the pig through the transfer line can be achieved by compressed air or water under pressure. The ‘propellant’ (regulated compressed air or water) In the case of shooting, a defined amount of compressed air ensures that the pig starts from its PIG STATION and travels to a designated position where it is stopped. This Pig Stop is a solidly supported pin that is driven pneumatically into the product stream, so it allows product past but stops the full diameter Pig. After the Pig Stop there is a flap valve (gate valve) that seals off the process transfer line. This allows for ‘propellant’ (compressed air/water) to be delivered to the front of the pig and this pushes the pig back down the line to the pig Station from where it came from. This delivers line cleaning both ways and then CIP cleaning can be used for the final clean of the transfer system for a full hygenic/sanitary clean.