The sanitizer used for brewery equipment should be non-toxic, odorless, and non-corrosive. Therefore, breweries will use steam or hot water to sanitize equipment. However, for steam disinfection, it is necessary to keep the equipment at 100°C for at least 15-20 minutes. Otherwise there is no point. Moreover, the equipment should be cleaned in advance, otherwise it will make sanitizing difficult because dirt will stick to the surface of the equipment.

In modern breweries, the equipment capacity of the brewery is becoming larger and larger. In this case, the use of thermal disinfection is not suitable because it may cause a vacuum inside the tank, which is very dangerous. Therefore, most breweries use cold disinfection at temperatures below 40°C, followed by chemical or physical reactions to achieve disinfection. Commonly used disinfectants are alkaline disinfectants, acid disinfectants, iodine disinfectants and methylal.

We hope this will help you to disinfect your brewery equipment.