Views: 62 Author: Site Editor Publish Time: 2022-12-26 Origin: Site
In the layout design of the brewery, we will suggest that customers install a CIP system for equipment cleaning. At the same time, we understand that some breweries did not plan to use the CIP system for cleaning due to funding or site reasons. So how should a brewery without a CIP system clean its beer equipment, and what cleaning agents should it use? Next we discuss standard cleaning procedures commonly used in breweries.
Mix the washer fluid directly in the container and use a separate washer pump. Cleaning stations must be mobile (with wheels) to reduce hose length and increase cleaning pressure. Ideally, breweries should be cleaned after use, and once brewing is complete, the entire brewhouse must be rinsed. Rinse away any organic matter that is washed away with a hose or pressure washer. Spray hot water into the container to shock the dirt, then spray again with a hose or pressure washer. Run hot water through all pipes to remove any traces of wort, grain, etc. Run hot water through the heat exchanger to remove any solids. If possible, reverse the flow of hot water through the heat exchanger for best results.
The next step is to give the container a quick caustic wash. This will remove more stubborn dirt. Recirculate the hot lye (maximum 80°C) into any containers that require cleaning for at least 30 minutes per container. Prepared cleaning lye can be reused in a single container if the container has been rinsed out and there is not much organic matter to start with. The lye is run through the pipes and soaked for about 30 minutes. Rinse off thoroughly. Fermenters and sake tanks should be cleaned as soon as possible after emptying the beer. The sooner you do it the easier it is to clean, otherwise dry suds and yeast will stick to the edges.
To empty the container, depressurize first. Always ventilate to remove carbon dioxide. Next, connect the hose to the valve and slowly open it. Sometimes, especially after drinking a lot of dry hops, the valve can become clogged. Pump hot water back to the valve to clear the blockage. If allowed, pour the yeast, dregs, and whatever is left of the beer down the drain. After emptying, open all valves and manholes and allow it to vent.
Rinse the container thoroughly with general purpose hot water - this should remove any remaining dirt. Next, open the manholes and valves and take a look inside, taking care not to inhale carbon dioxide. Use a hose to rinse off any stubborn parts. Leave valves and manholes open and ventilated for at least one hour before alkaline cleaning. This releases carbon dioxide from the container that would otherwise neutralize the corrosive substances, or even cause the vacuum to fail and implode the container in severe cases.
Close the manhole and all valves, then connect the container to the wash pump. Inject 1% lye and circulate for at least 30 minutes. In most cases, this is enough to remove the worst organics. Drain the lye and rinse thoroughly with hot water. You can use a pH meter to check that the lye has been completely rinsed off. Do not rinse residue with cold water after hot lye rinse - this will create a vacuum and cause the tank to deflate.
Allow container to cool completely before rinsing with acid. In general, pickling should be done on the day of use to provide the best protection. Simply attach the container to the cleaning station and recirculate the peracetic acid solution for approximately 30 minutes. At this concentration, there is no need to rinse acid residue after emptying.