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How to Clean the Fermentation Tank of Beer Fermentation Tank

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  Beer is a kind of drink that people often drink. It is mainly made by fermentation of grain, and its taste is mellow, so it is very popular with people, and its market is very broad. Beer fermenter is the equipment used to make beer. After fermentation, people have to clean it to make the next fermentation. Next, we will show you how to clean the beer fermenter.

  In the daily production process of various breweries, although cleaning and sterilization are strictly carried out according to the established process, it is difficult to clean all parts of the pipeline and tank, especially some dead corners, due to many factors such as many inflection points of production pipelines, long lines, aging and blockage of the washing device in the tank, and incompatible pump pressure. However, partial cleaning is not thorough and will eventually lead to microbial outbreaks throughout the system over time, which will seriously affect the quality of products.
  Fermentation tank cleaning method: In brewing and beverage industry cleaning is usually the maximum use of automated operation. At present, the most commonly used method is fixed ball washing, and rotary sprinkler cleaning is more and more used.
  Fixed ball washing is best used to wash the tank wall. It sprays water from a single hole with holes and sprays to the same position of the tank wall. Due to the size limitation of the nozzle, the force of each impact point to the tank wall is very limited, and the amount of water that is not impacted is actually zero. This means that in order to achieve the required cleaning effect, it is necessary to use a large number of high concentration of chemical cleaning agent or high temperature cleaning liquid for a long time.

  Fixed ball washing can also be used as a kind of filter to filter the particulate matter in the cleaning solution. Therefore, some ball washing holes are easily blocked and do not work, which results in unqualified cleaning of tank wall surface. This phenomenon will not appear immediately, and only accumulated to a certain extent, can it be found.
  Notes: It is necessary to ensure that all single-piece equipment can use the system in normal operation. When disinfecting the filter, the steam pressure flowing through the air filter must not exceed 0.17MPa, otherwise the filter element will be damaged and the filter capacity will be lost. During fermentation, the tank pressure should not exceed 0.17MPa.

  In the process of eliminating, when jacket through steam preheating, the intake pressure must be controlled within the working pressure range of the equipment (should not exceed 0.2MPa), otherwise the fermentation tank will be damaged. In the process of emptying and eliminating, the residual water in the jacket of fermenter must be exhausted. Otherwise, it may cause flattening of the cylinder in the fermentation tank and damage of the equipment. In the process of elimination, it will also cause excessive condensation water, which will dilute the culture medium, thus failing to meet the technological requirements.

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