Clean in place (CIP) is in site cleaning activity with a purpose to eliminate soils, preventing cross contamination and food decomposition by bacteria. Hence, CIP activity is a critical step in food processing industry. Unfortunately such activity is considered non-productive because it does not produce any finished goods, so CIP needs to be done in minimum time. This study aimed to describe and analyze implementation of PERT-type system model in order to reduce CIP cycle time in food industry. Research data is obtained from historical data of related party in production situation, with a focus of CIP cycle activity. Observations were also conducted directly on the object of study. Methodology approach began with non-productive dominant factor sorting, CIP activity elements identification, standard time data acquisition based on secondary data then followed by time reduction using a PERT-type system in heuristic manner. The results showed that CIP cycle time reduction could be achieved from the initial state of 330 minutes to 180 minutes per cycle.