The cleaning in place (CIP) system for the fermentor must be designed to ensure that all interior surfaces can be cleaned thoroughly. There should not be any accumulation of solids after CIP treatment. The inside of the fermentor should be smooth, free draining, and allow easy access for maintenance or repair. There should be no nooks and crannies, and all interior joints should be welded (not bolted) if possible. A dished head drains more freely than a flat head, but flat heads may still be used. The size and placement of the manway significantly affects the positioning of spray balls or hose nozzles, and the ease of access for manual cleaning (200).

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