Hi Matthew,

In our experience across a large number of beverage manufacturing facilities, the CIP requirements when running the same product on the same equipment can range from once every 24 hours to once every several days. This applies to water, CSD and other NCB products. There are a lot of things that go into that requirement. If the bottler is part of a large organization, a corporate specification will dictate this time. For co-packers the client will usually dictate this requirement. The equipment itself will also have its own constraints, where the manufacturer will likely have their own recommended maximum continuous product run times based on potential soil levels of the equipment. Lastly, the selection of CIP sanitizing agents can also impact this time.

If your goal is to extend the continuous product run time, you need to check out the above requirements with the owners and stakeholders of each, to see what is allowed and what can be done.

David McCarthy