Beverage Line CIP and Sanitation Chemicals

Beverage line CIP and sanitation

Beverage lines leave sugar, pulp, colour and biofilm in pipes, tanks and fillers. Clean them with a chlorinated alkaline CIP detergent such as INNOVA CIP TC86, add an acid step for scale, control foam with INNOVA AntiFoam SIL900 on foam-prone lines, and sanitise with INNOVA PAA 15 or INNOVA HP35.

By Ashutosh Bhardwaj · Reviewed by the InnovaChem technical team · Updated 6 October 2026

CIP: INNOVA CIP TC86
Foam control: INNOVA AntiFoam SIL900
Sanitise: INNOVA PAA 15 · HP35
Fillers: Oxidiser sanitising

Typical beverage CIP

Beverage CIP sequence
Step	Purpose	INNOVA product
Pre-rinse	Remove product	Water
Alkaline wash	Remove sugar, pulp, colour and biofilm	INNOVA CIP TC86
Rinse	Remove detergent	Water
Acid wash	Remove scale	INNOVA CIP Descale
Sanitise	Oxidising, no-rinse	INNOVA PAA 15 or INNOVA HP35
Foam control	Where foaming slows CIP	INNOVA AntiFoam SIL900

Fillers need extra care

Fillers have valves, nozzles and seals where product sits. Aseptic fillers need oxidiser sanitising and no chlorinated residue, which is why INNOVA HP35 is used there.

Products used

Quick answers

When should I use a chlorinated CIP detergent?

Where protein, colour or biofilm needs extra cleaning power, such as juice and flavoured milk lines. Do not use chlorinated products where aseptic fillers require chlorine-free sanitising.

Why does beverage line CIP need an acid step?

Hard water and some products leave mineral scale in fillers, heat exchangers and pipes. A typical acid CIP runs 0.5 to 1.5% at 55 to 70 °C for 10 to 20 minutes after the alkaline wash, then a rinse to neutral.

Which sanitiser suits filler heads?

Peracetic acid is widely used on fillers because it works cold and leaves no taint. US FDA rules allow up to 200 ppm on food-contact surfaces without a rinse.

Sources

Sanitiser strengths at a glance

Typical no-rinse limits for food-contact surfaces. Your product TDS and your validated programme govern.
What	Typical range
Peracetic acid (INNOVA PAA 15)	100 to 200 ppm; no-rinse limit 200 ppm [source]
Chlorine (INNOVA Hypo)	50 to 200 ppm available chlorine; no-rinse limit 200 ppm [source]
Quat (INNOVA QuatShield)	150 to 400 ppm; most no-rinse limits 200 ppm [source]
Alkaline CIP (INNOVA CIP 50)	0.5 to 2% at 75 to 82 °C [source]
Acid CIP (INNOVA CIP Descale)	0.5 to 1.5% at 55 to 70 °C, 10 to 20 minutes [source]

How often should each clean happen?

A simple schedule for a documented cleaning programme, as FSSAI Schedule 4 expects. Adjust it to your plant, products and audit findings.

When	What to do
Every shift	Clean food-contact surfaces and equipment after production; sanitise before the next start; clean floors and drains at the end of the shift; log each clean.
Every day	Run CIP on lines, tanks and fillers after use; check sanitiser strength with test strips; empty and wash bins.
Every week	Run the acid wash your programme sets; deep clean walls, overheads and non-contact frames; review the cleaning records.
Every month	Trend ATP or swab results and fix repeat failures; refresh staff training; check that each chemical’s SDS and TDS on file are current.

What do hygiene auditors look for?

A written cleaning SOP for each area and piece of equipment, with the chemical, method and frequency.

Signed cleaning records for every shift, with any failed check and the corrective action.

A current SDS and TDS on file for every cleaning chemical in use.

Logged sanitiser strength checks, such as test-strip readings in ppm.

Colour-coded tools kept in their zones, and chemicals stored away from food.

Verification results, such as ATP or swab trends, and training records for the cleaning team.