How To Clean Brewery Pipeline

In a brewery, the pipeline is a complex part that needs to be thoroughly cleaned. We must make full use of the mechanics to improve the cleaning results, because the flow conditions have a big impact. If the flow rate is too slow, the liquid becomes easily stratified, and then the flow rate starts to slow down from the center to the edges. In this case, it will be difficult to clean out the dirt. Therefore, when cleaning pipes, we must ensure high velocity to create vortex flow.

The relationship between pipe diameter and cleaning fluid flow rate.
Pipe diameter flow rate
DN<50 3-4m/s
50<DN<100 2m/s
100<DN<1.5m/s

In addition, if a straight pipe has a T-joint, the flow rate should be increased to achieve the minimum cleaning intensity, i.e. 1.5 m/s. Therefore, it is better to remove the T-joint after flash pasteurization or sterilization and filtration of the pipe. If a T-joint is necessary, keep the length of the joint as short as possible and close to the main line to avoid dead space. Also, the flow direction of cleaning solution and mash/wastewater/beer should be opposite for better cleaning.