What points should be paid attention to when cleaning beer equipment?

At present, people pay more and more attention to beer production equipment, and whether the sanitary environment of the equipment is environmentally friendly is very critical, because once beer is polluted, it will lead to its taste and reduce its sales volume, trigger an economic crisis. Therefore, attention should be paid to the cleaning of beer equipment. How much do you know about it? Do you know what you need to pay attention to when cleaning the equipment? Below, the trano mechanical equipment of the beer filling machine factory will be introduced to you below. The purpose and effect of cleaning is to eliminate organic compounds and inorganic compounds such as yeast, protein condensate, hops epoxy resin, oxalate, tartrate, sulfide, etc. in the tank and pipeline, avoid non-biological pollution in wine production and manufacture; The purpose and efficacy of sterilization is that the application of suitable pesticides and fungicides can eliminate bacteria, bacteria and other microbial strains and avoid biological pollution in wine production. 1. The sanitary condition of the sanitary fermentation tank of the fermentation equipment has a great influence on the quality of beer. Cleaning and sterility are the basic requirements of the fermentation tank. Rinse directly with water at room temperature; Then configure 2 ~ 4 alkali solution, heated to 80 ~ Perform CIP cycle at 85 °c for 30 minutes. Then rinse with water 5 ~ In 10 minutes, the beer barrel cleaning machine told everyone to configure ~ 2 nitric acid or sulfuric acid solution CIP cycle at room temperature for 30 minutes; Rinse with water 5 ~ 10 minutes, 0 percent configuration at room temperature. 35 ~ 0. The bactericide of 5 was subjected to CIP cycle for 30 minutes, and washed with sterile water to remove the residual bactericide. 2. Under the sanitary normal temperature of saccharification equipment, the beer filling machine factory recommends pre-washing with clear water for 10 minutes first; Then configure 1 ~ 2 sodium hydroxide solution, heated to 80 ~ CIP cycle at 85 °c for 30 minutes; Next use 90 ~ 95 ° C hot water for CIP cycle 30 ~ 40 minutes. 3. Sanitation of wort cooler general beer production equipment company carries out alkaline washing of wort cooler, and its cleaning frequency needs to be arranged properly, because when the wort is cooled, a considerable amount of protein, hops, etc. will be solidified and precipitated, and the accumulation between the cooling plates will hinder the heat exchange effect and reduce the cooling flow rate, and the quality of the beer will also be affected, such as deepening chroma and aggravating bitter taste. After alkaline washing, wash off the residual lye with hot water. In summary, are the three points that need to be paid attention to when cleaning beer equipment? I hope that the contents introduced by the above beer filling machine factory can be helpful to everyone. In addition, it is recommended that you regularly repair and maintain the beer equipment to extend its service life as much as possible, you can pay more attention to the website dynamics. : Beer production equipment