Piping Cleaning For Microbrewery

The most important part of pipe cleaning is to make full use of mechanical functions to improve cleaning efficiency. Because in cleaning the pipe, the flow condition has a great influence on the cleaning efficiency, when the flow rate is slow, the internal liquid is easy to stratify. Due to the friction effect, the internal flow rate has a gradient change from the center to the edge, then the dirt part is difficult to clean. Therefore, higher flow rates are needed to create swirls and turbulence when performing pipe cleaning.

To keep thepipes clean, the CIP cleaning fluid must have a certain cleaning strength. When using hot cleaning fluid, the flow rate needs to be maintained at 1-1.5 m/s. In addition, we need to take into account the CO2 and compressed air ducts, as well as the accessories. It needs to be cleaned at least 5 times a year.

If the straight pipes have T-joints, the flow rate must increase and then reach the requirement of 1.5m/s. Therefore, the piping for beer, especially filtered and sterilized piping, should preferably have no tee or T-joint. If necessary, it needs to be shorter and closer to the main pipe to prevent dead ends.

The flow method should preferably be a reverse cleaning material.