Breweries may face production, staffing, and cost challenges, but there is a key opportunity often overlooked in operations—optimizing clean-in-place (CIP) systems.
In a recent Food Engineering Magazine article, LSI’s Andrew Klosinski explores how breweries can make improvements to product quality, reduce costs, and build skills by “cleaning with intent.”
Read more to discover how smarter cleaning strategies can drive efficiencies, be a source of pride, and have customers saying “wow.” 🍺
Check out Part 1 of this insightful two-part series!
