Cleaning tanks of equipment in the operation specification of craft beer equipment

Today, I would like to share with you the washing tanks of the equipment in the operating specifications of craft beer equipment.

1.When cleaning the batching pot, pay attention to check whether there is oil on each valve;

2. When using caustic soda and nitric acid, be careful of bumping to avoid hurting people (wear rubber gloves when operating);

3. If the equipment is used at long intervals, the cleaning time should be extended. Pay special attention to the cleaning of the three dead corners of the sampling valve, the top of the head, and the oxygenation nozzle. The sight glass or the upper cover should be opened once every brushing, and the cleaning ball should be removed and cleaned regularly;

4. The cooling efficiency of the plate heat exchanger decreases, so it should be disassembled, scrubbed and reinstalled regularly. When brushing the tank with caustic soda heated to 60~70 °C, it is easy to have a straw phenomenon (there is negative pressure in the tank) and the solution:

① Prepare a certain pressure in advance (no more than 0.05Mpa);

② Open the sampling valve and the temperature of the caustic soda should not be too high, so as not to cause the danger of bursting the hose. After draining the residual water in the tank with CO2, disinfect each inlet and outlet with alcohol, and plug them with cotton balls soaked in alcohol, and wait for the wine to be made. ;

5. Cleaning sequence: 70~80℃ hot alkaline water→sterile water→acid→sterile water→diluted chlorine dioxide→sterile water;

6. When brushing the tank, check whether there is any foreign matter in the tank, and discharge it in time.

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