APV, a brand of SPX FLOW, has introduced the Ultra Clean Pigging System, an upgraded hygienic system that recovers valuable product before cleaning-in-place (CIP). This upgrade saves time and resources while reducing losses in dairy and plant-based food and beverage processing. The scraping system can be used on all lines that create fresh and fermented products, including yogurt, ice cream and desserts.

Source: APVSource: APV

Dairy and plant-based processing systems demand a high level of product safety with robust cleaning and maintenance. By harnessing SPX FLOW’s award-winning pigging technology for recovering residual liquid products from pipes, the Ultra Clean Pigging System scrapes off high-value products from pipes without mixing them with water, significantly reducing wasted products during CIP operations. It has the CE (Conformité Européenne) mark and is constructed with both U.S. Food and Drug Administration and European Union food contact-certified materials, ensuring high food safety standards and product integrity.

Ultra Clean Pigging System benefits include:

  • Higher product yield: There is up to 70% reduction in product loss compared to hygienic cleaning systems without the APV pigging system.
  • More hygienic operations: The system’s modulating valve and pressure transmitter restrict product by-pass and allow for superior control of the scraper’s travel speed for sanitary performance.
  • Increased uptime: Due to faster cleaning methods, it provides more runtime compared to food processing plants without the APV pigging system.
  • Sustainable performance: The system uses up to 70% less water and chemicals during CIP compared to food processing plants without the APV pigging system due to less product soil to be cleaned.
  • Easy to use and maintain: It can be retrofitted into existing systems and is optimized for maintenance using SPX FLOW spare parts.

The scraping system is designed to meet these challenges by reducing product loss, increasing uptime, and minimizing water and chemical usage. It addresses the pressing need for efficiency and sustainability in the food industry.

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