The Necessity of Polishing Beer Equipment

The Necessity of Polishing Brewery Equipment

‌Hygiene and Cleanliness Requirements‌

• Polished surfaces reduce microscopic pits and cracks.

• Bacteria and microorganisms are less likely to attach to smooth surfaces.

• They facilitate thorough cleaning and disinfection.

• They meet food-grade production standards.

Product Quality Assurance‌

• Rough surfaces may cause beer to absorb metal ions.

• This can affect the flavor and taste of beer.

• They also reduce oxidation.

Improved equipment durability

• Polishing removes surface stress concentration points.

• Improves corrosion resistance.

• Extends equipment life.

Common Steel Types for Brewery Equipment

304 Stainless Steel

• The most common food-grade stainless steel.

• Good corrosion resistance.

• Affordable.

316L Stainless Steel

• Higher corrosion resistance.

• Particularly suitable for highly acidic environments.

• Commonly used in high-end brewing equipment.

Duplex Stainless Steel

• Higher strength and corrosion resistance.

• Suitable for high-pressure and high-temperature environments.

Polishing Process Levels

Mechanical Polishing

• Surface treatment using abrasive materials

• Can achieve a surface roughness of Ra ≤ 0.8μm

• Relatively low cost

Electrolytic Polishing

• Electrochemically removes surface material

• Can achieve a mirror finish (Ra ≤ 0.1μm)

• Improves corrosion resistance

Ultra-fine Polishing

• Used for equipment components with special requirements

• Surface roughness can reach Ra ≤ 0.05μm

• Higher cost

Polishing Quality Standards

Surface Roughness Requirements

• Contact Surface Ra ≤ 0.8μm.

• Non-Contact Surface Ra ≤ 1.6μm.

No-Dead-Angle Design

• All internal corners must be smoothly rounded.

• Avoid cleaning of dead corners.

Welding Area Treatment

• Weld seams must be polished flat.

• Achieve a smooth transition to the base material.