In the process of beer brewing, in addition to the exquisite craftsmanship of beer brewing, the beer equipment needs to be thoroughly cleaned, disinfected and sterilized regularly. This is not only a respect for the craft, but also a commitment to quality. The purpose of cleaning is to remove all dirt in the tank, in the pipes and on the surface of the equipment, because any residue may become a breeding ground for bacteria. It should be noted that disinfectants are only suitable for surface sterilization and have limited effect on the bacteria that survive inside. If deep cleaning is ignored, it is easy to cause secondary pollution, so microbial colonies must be removed when cleaning the tank.



When cleaning, make sure that all equipment is properly handled, especially fermentation tanks and pipes. These key locations are particularly prone to accumulation of residual impurities and are also easily overlooked cleaning parts. If you are not careful, it will affect the quality of beer. Therefore, special attention should be paid to the cleaning of the pipes. Use hot water or alkaline water to repeatedly circulate and rinse to ensure that every place is clean as new. In addition, plate heat exchangers all need to be carefully cleaned. In principle, cleaning plate heat exchangers and cleaning pipes are the same.
 
In order to improve the efficiency and results of cleaning, Tiantai recommends the following strategies:
 
1. Use the CIP system for cleaning to achieve efficient cleaning inside the equipment.
2. Use appropriate cleaning agents to ensure that all residues and bacteria can be completely removed.
3. Control the appropriate temperature and pressure to ensure that bacteria are effectively killed while avoiding damage to the equipment.
4. Be good at distinguishing between the two different processes of cleaning and disinfection. Cleaning removes dirt and residues, while disinfection kills bacteria. When cleaning, you must do a good job of cleaning and ensure that the disinfection work is thorough.
5. Arrange cleaning time reasonably to ensure that the equipment gets proper rest and avoid damage to the equipment caused by long-term operation.
6. Always put the safety of operators first. Avoid using hazardous chemicals and ensure good ventilation in the workplace.
7. Establish and maintain cleaning records for easy monitoring and traceability.
 
Of course, cleaning is only a means to keep the equipment clean. In order to ensure the long-term stable operation of the equipment, daily maintenance and maintenance work must be done well. Only by paying attention to every detail can high-quality beer be brewed.
 
We supply 50L-150HL complete brewery&distillery equipment. Kombucha equipment and cider equipment are also in our list. If you need any information, please free free to contact us. We shall be honored to do out best to support you in any way we can.
 
Edited by Cassie
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