CIP Unit And CIP Portable Pump

Sterilization is very important to the brewery, it is the life of the brewery. cip cleaning is definitely an important item for the brewery.
For CIP cleaning, I have listed a common cycle for microbreweries.

Cleaning (4 steps)

1) Water cleaning
Use tap water to rinse/wash the fermenter in an intermittent manner for 15 minutes
Then feed again.
Please note: Use a small amount of water, several times (three times for 5 minutes
5 minutes each time) to clean it. Only after the residual water in the tank has been completely drained
only the next cleaning should be done.
Only the next cleaning can be carried out and keep the liquid valve open.

2）Caustic soda cleaning
When the residual water is completely drained, clean with 40-50℃, 5% concentration of caustic soda.
40-50 ℃, concentration of 5% caustic soda for 20 minutes of circular cleaning (when the concentration of caustic soda reaches a certain level, it should be replenished in time).
When the concentration of concentrated caustic soda decreases, it should be replenished in time.
(When the concentration of caustic soda decreases, it should be replenished in time). After the cycle, start to recover the caustic soda solution.
Pay attention to protection – you must take extra care of the instrument, wear
protective devices and must not have direct physical contact with the caustic soda.

3) Cleaning with water
After the residual lye has been completely drained, rinse/clean the fermenter with tap water.
Rinse with tap water intermittently for 15 minutes. (Take the same method as step 1)

4) Cleaning with hydrogen peroxide
When the residual water has been completely drained, clean with hydrogen peroxide (300 – 400 PPm).
Hydrogen peroxide (300 – 400 PPm) for circular cleaning for 20 minutes. Take the same method as
step (2). When the residual hydrogen peroxide is completely drained.
Close the overflow valve, the inlet valve and the racking port (beer outlet) valve.
valves.

Please note.

It is necessary to open the racking port (beer outlet) valve during the cleaning process.
(outlet) valve.
The use of hot water, hypochlorite, chlorine and other alcohol-containing disinfectants for cleaning the fermenter is strictly forbidden.
The use of hot water, hypochlorite, chlorine and other disinfectants containing Cl for disinfection is strictly forbidden.

For some breweries with limited space, it is inconvenient to move the CIP inside the tank and a portable CIP pump is required to recover the CIP solution.

In addition, for stationary CIP units, it also needs to have a separate CIP pump to recover it.