The document discusses clean-in-place (CIP) systems used for cleaning food processing equipment. It describes how current CIP systems overclean, wasting water, energy and detergent. A new self-optimizing CIP system is proposed that would use ultrasonic and optical sensors to monitor cleaning in real-time and adapt cleaning times and parameters based on soil levels, saving up to 30% of energy and water usage in food plants. The system aims to ensure hygienic cleaning while optimizing resource usage and reducing costs.