In the process of manufacturing beer equipment, device health management is a crucial link. When beer is contaminated, it will result in poor taste, and in severe cases, it will acidify the beer and cause financial losses. To ensure a good production environment, the cleaning and sanitation of small beer equipment is essential. For commonly used cleaning and sanitation equipment, the CIP cleaning and sanitation system is easy to operate and easy to clean and disinfect.
Function and purpose of beer equipment cleaning
Remove yeast, protein coagulum, hop material, oxalate, tartrate, carbonate, and other organic and inorganic substances from non-biological contamination in beer production; using appropriate fungicides can eliminate bacteria, fungi, and other microorganisms, preventing biological contamination in beer production.
How to sanitize and clean the equipment daily?
Beer equipment – wort cooler:
Ordinary breweries perform alkaline cleaning on the wort cooler. The number of alkaline cleanings should be done in an organized manner, because when the wort is cooled, a large amount of protein, hop lipids, and other substances will solidify and accumulate between the cooling plates, preventing heat exchange. After alkaline washing, rinse away residual lye with hot water.
Beer equipment – beer fermentation equipment:
The sanitary condition of the fermentation tank directly affects the quality of beer, and cleanliness and sterilization are the basic requirements of the fermentation tank. At room temperature, rinse directly with water; in 2%~4% lye, heat to 80~85°C, and perform CIP cycle for 30 minutes; at room temperature, rinse with water for 5~10 minutes, then use 1%~2% nitric acid or sulfuric acid solution for CIP circulation for 30 minutes; at room temperature, rinse with water for 5-10 minutes, at room temperature, install 0.35% to 0.5% fungicide for CIP circulation for 30 minutes, then rinse with sterile water to remove residual fungicides.
The above is an introduction to the daily cleaning and sanitation methods of beer equipment. Remember to first rinse with clean water for 10 minutes at room temperature; then install a 1% to 2% sodium hydroxide solution and heat it to 80~85°C for CIP cycle for 30 minutes; then CIP cycle with hot water at 90~95°C for 30-40 minutes. This disinfection effect can be excellent.