What is the usual cleaning and disinfection of beer equipment?

Update:09-02-2021
Summary:

In the production process of beer equipment, equipment […]

In the production process of beer equipment, equipment hygiene management is a very critical link. When beer is contaminated, it will lead to poor taste, and in serious cases, it will acidify the beer and cause economic losses. In order to ensure a good production environment, the cleaning and disinfection of small beer equipment is indispensable. For commonly used cleaning and disinfection equipment, the CIP cleaning and disinfection system is easy to operate and easy to clean and disinfect.

 

Purpose and function of beer equipment cleaning:
Remove yeast, protein coagulum, hop resin, oxalate, tartrate, carbonate and other organic and inorganic substances in beer production from non-biological pollution; using suitable fungicides can kill bacteria, fungi and other microorganisms, Prevent biological pollution in beer production.

So how to clean and disinfect the beer equipment daily?

Beer equipment---wort cooler:
Ordinary wineries perform alkaline washing on the wort cooler. The number of alkaline washings should be carried out in a planned way, because when the wort is cooled, a large amount of protein, hop lipids and other substances will be solidified and accumulated between the cooling plates to prevent heat exchange. Occurs, reducing the cooling flow rate, thereby affecting the quality of beer, such as darkening of color and increasing bitterness and so on. After alkaline washing, wash away residual lye with hot water.

Beer equipment --- beer fermentation equipment:
The hygienic quality of the fermentation tank directly affects the quality of beer, and clean and sterile are the basic requirements of the fermentation tank. At room temperature, rinse directly with water; in 2%~4% lye, heat to 80~85℃, 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, configure 0.35% to 0.5% fungicide for CIP circulation for 30 minutes, then rinse with sterile water Remove residual fungicides.

 

The above is an introduction to the daily cleaning and disinfection methods of beer equipment. You must remember that at room temperature, first rinse with clean water for 10 minutes; then configure 1% to 2% sodium hydroxide solution and heat it to 80 CIP cycle for 30 minutes at ~85°C; then CIP cycle with hot water at 90~95°C for 30-40 minutes. This disinfection effect can be excellent.

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