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Cleaning Of Craft Beer Equipment

Cleaning Of Craft Beer Equipment

Cleaning Of Craft Beer Equipment

Cleaning Of Craft Beer Equipment

1. Automatic cleaning of the tank
  • Cleaning of the tank can be done by automatic tank washer, tank washer with a spray ball and mechanical (or rotary jet type) two. Spray ball type tank washer is to spray the cleaning fluid to the wall of the tank head or the upper part of the tank, and then the cleaning fluid flows down the wall of the tank. In general, the cleaning solution will form a film attached to the tank wall, so that the mechanical effect of washing is very small, washing effect mainly depends on the chemical effect of the cleaning agent (such as dissolution) to achieve.
  • The use of mechanical can washers can enhance the mechanical effect of rinsing. The cleaning solution sprayed by the mechanical tank washer can be sprayed directly to each point of the tank biscuit, to each place to form the impulse spray wash. The radius of action of the special spray ball type tank washer can reach 5m, and the flow of washing liquid reaches 60m?/h. The radius of action of the general spray ball type tank washer is about 2m, and the flow of washing liquid is about 12m?/h, and the pressure of the nozzle outlet should be 2- 3MPa.
  • For vertical tanks and pressure measurement point in the case of the outlet of the washing pump, not only to consider the pressure loss caused by pipeline resistance, but also to consider the height of the impact of the cleaning pressure. When the pressure is too low, the action of the tank washer radius is small, the flow is not enough, the spray cleaning fluid can not be covered with tank walls; and the pressure is too high when the cleaning fluid will form a mist, can not be formed along the tank wall downward flow of water film or spray cleaning fluid is bounced back by the tank wall, reducing the washing effect.
  • In the cleaned equipment is dirty and tank diameter is large (d>2m), the general use of mechanical tank washer, by increasing the tank washer outlet pressure ((0.7MPa) to increase the washing radius and cleaning intensity. Compared with the spray ball type tank washer, mechanical tank washer can use a lower flow of cleaning fluid.
Cleaning Of Craft Beer Equipment
2. Cleaning of pipeline
  • The focus of pipe washing is to give full play to the mechanical role to improve the washing effect. Because when washing pipeline, the flow state has a great impact on the washing effect, the fluid in the pipe is easy to stratify when the flow rate is slow, and the flow rate of the fluid in the pipe is changing from the center to the edge in a speed gradient (slowing down), so that the dirt is difficult to wash off. Therefore, in the pipeline cleaning, must use a higher flow rate, so that the formation of vortex and turbulence in the pipeline.
  • When cleaning with cold cleaning fluid, in order to achieve good washing effect, different pipe diameters require different flow rates of washing fluid in the pipe.
  • When cleaning with hot cleaning fluid, the flow rate of the cleaning fluid in the tube is kept at 1-1.5m/s. Attention must be paid to the cleaning of CO2 and compressed air pipeline and its accessories, which should be carried out at least 5 times a year.
3. Heat exchanger cleaning
  • Heat exchanger and pipeline cleaning in principle is the same. Heat exchanger in normal working condition, the medium is turbulent. If the design flow of 20%-30% higher than the cleaning fluid for cleaning, you can get a good cleaning effect.
4. Equipment machine parts and machine evolution washing
  • There is no uniform cleaning mode for this equipment, can be reported according to the equipment cleaning instructions. In the use of hot cleaning fluid soaking equipment (such as filter), should make the tank to maintain positive pressure to ensure that the outside air can not enter when the cleaning fluid cooling.
Cleaning Of Craft Beer Equipment
5. Washing of hoses
  • The washing temperature and cleaning time of the hose should be determined according to the technical requirements of the product. General hose can only be cleaned with alkaline detergent, oxidizing acidic detergent and disinfectant will accelerate the aging of the hose, so that the inner surface of the hose becomes rough and cracks of fine emblems appear.
  • This makes the cleaning of hoses more difficult, so the use of hoses should be reduced as much as possible. The service life of the hose is generally 3-4 years, and the expired hose should be eliminated in time.
6. Cleaning of tank top components
  • The cleaning of cone-bottom tank roof parts (such as safety valves and vacuum valves) is the weak link in brewery sanitary management and should be taken seriously. These parts should be cleaned in the cleaning process of the tank. Depending on the characteristics of the components and the design of the installation site, the appropriate cleaning method can be selected for cleaning.
  • The ultimate goal of cleaning and sterilization is to keep all parts and equipment in contact with the product free of deposits and surviving emblematic organisms, thus ensuring the hygiene of the beer production. Sanitary inspection is an important tool for quality control of beer, therefore, it is also necessary to carry out inspection of emblematic organisms and sanitary supervision of all relevant production stages.