Paul Mueller Company Academy

You put your reputation on the line every time someone drinks your beer.  The best way to make sure every pint you pour is worthy of putting your brand on it is to have a consistent and thorough cleaning regiment.  Clean-in-place (CIP) systems are an important component of every cleaning program.  

There are a lot of parts to a successful CIP program so lets start from the beginning.

Your new or expanded brewery dream isn't run of the mill. It calls for an engineered-to-order equipment solution. Our on-staff experts work with breweries around the world to craft solutions that will work for any build or expansion. Below are three examples that show, no matter what the circumstances, together we can collaborate our way to success.

Farmers and Producers know - good milk quality depends on the correct cooling and system cleanliness.

As the milk cooling experts, Paul Mueller Company recommends our equipment owners, in conjunction with a knowledgeable service technician, develop a preventative maintenance schedule before using the equipment. That plan should encompass proper cleaning and inspection schedules for all milk cooler components to keep operation optimal. The frequency of inspections will vary depending on the environmental conditions surrounding the installation and may be unique to each dairy. Here are some general guidelines to help you formulate that schedule and keep your milk cooling equipment running excellently for decades to come: