CIP (Clean-in-Place) is the core sanitation guarantee system for the food industry, covering five key processes: alkaline & acid circulation, micro-dosing of sanitizers, high-temperature hot water delivery, external COP foam cleaning, and surface disinfection spraying.

Food additives and ingredients are the cornerstone of the modern food industry. Liquid flavors and colorants in beverages, enzymes and vitamins for baking, thickeners and acidity regulators in sauces—all require precise dosing down to gram or even milligram levels.

From the original JONSN Food & Beverage Application PDF, three core solutions are systematically delivered — CIP in-place cleaning, low-shear fluid transfer, and ppm-level additive metering — each with matching models (MPG/DP/PT), technical parameters, and deep links to the corresponding dedicated solution pages.

Beverage production relies on precise fluid proportioning. A single beverage formula may contain more than 10 components including syrup, acidity regulators, flavors, colorants, fruit puree and plant protein liquid.