Safety Measures for Beer Equipment Operation: Identifying and Managing Potential Risks

1. Hot Water

Hot water is a remarkable liquid that serves various functions such as cleaning, sterilizing, and mashing beer brewery equipment. Because of this, we both love and hate it. When using hot water, be cautious of burns. Remember, you can save money in many ways, but compromising on safety is absolutely unacceptable. Make sure that the wort or beer hose can withstand high temperature and pressure!

2. Caustic

Sodium hydroxide, commonly known as caustic soda, is a potent alkaline substance usually in the form of flakes. It easily dissolves in water, releasing heat, has deliquescence properties, and absorbs water vapor from the air. We typically use an aqueous solution of caustic soda to clean the equipment. During the cleaning process, pay attention to the following:

– When handling caustic soda, wear rubber gloves and weigh it in an area with good ventilation.

– Be careful when adding caustic soda to the mashing pot or alkali tank to prevent splashing.

– Avoid contact with caustic soda water during equipment cleaning to prevent injury.

Remember: If the water temperature exceeds 70 degrees Celsius, consider safety precautions when adding alkali and do not directly throw in alkali tablets.

3. Boiler Safety Valve and Blowdown Valve

The safety valve may occasionally release steam and water vapor at a temperature of around 120℃, so be cautious to avoid burns.

When shutting down the equipment, open the drain valve at the bottom of the boiler to empty its water. It is recommended to wait for the equipment to cool down before operating to prevent burns.

4. Electric Heating Elements

Electric heated beer brewhouses and CIP carts are typically equipped with electric heating tubes. When using such brewery equipment, pay attention to the following:

– Do not operate the electric heating tubes without water (although we have standard protections, it is still important to be cautious). Therefore, before turning on the electric heating tubes, double-check the protection sensors to ensure they are functioning properly and that the liquid level is above the heating elements.

5. Hot Trub

Hot trub is the insoluble residue formed by nitrogen addition during the wort boiling stage. After whirlpooling the wort in the brewery equipment, it is necessary to discharge the hot trub. Be aware that the trub’s temperature is ≥95℃, so take precautions to avoid burns during the discharge process.

6. Heat Exchanger Sterilization with Hot Water

Heat exchanger sterilization typically requires hot water at temperatures of 80°C or above for a duration of 30 minutes. This step is often overlooked, resulting in high risk. Pay close attention to this process!

Our greatest enemy is often ourselves. Safety should never be taken lightly, and safety measures should never be disregarded. When using beer brewery equipment, always prioritize safety and keep it at the forefront of your mind.

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