Maintenance of craft beer equipment

 Maintenance of craft beer equipment

Craft beer equipment enters the official use stage after installation and commissioning. This does not mean that it is done once and for all. Normal maintenance must be carried out before and after use to ensure the normal operation of the equipment.

1. First of all, the necessary CIP cleaning is carried out on the equipment, and the wine making operation can only be carried out after thorough cleaning; although the tanks have been pickled and passivated before leaving the factory, they are very clean, but such as heat exchangers There is oil in the processing of the supporting equipment, so it must be cleaned with a 5% NaOH solution above 80°C for 30 minutes before use, so that all the pipelines through which the material passes can be thoroughly cleaned, and then Rinse with hot water, and then you can start the brewing journey with confidence;

2. Every time when making wine, the wort is put into the fermenter and then the cleaning starts. When washing the saccharification tanks, don’t forget to reverse the heat exchanger, because it is impossible to flush out the stuck in the two sides. For impurities between the plates, insist on flushing in this way to prolong the time interval for all heat exchangers to be opened for flushing;

3. After the grinder is used, there will be some residual materials inside, which should be cleaned up in time, otherwise it will become moldy and deteriorate, and the next time it is crushed, it will be mixed into the new raw materials, thus affecting the quality of the wine;

4. The screw conveyor also has the same problem as the pulverizer. A small part of the material is stored in the lower part, and there is an active opening for cleaning, which can be opened and cleaned in time;

5. The problem that the boiler will be ignored is the supporting softened water treatment equipment, which is used to filter out Ca and Mg ions in the water, so as to avoid scale formation in the boiler, affect the efficiency of heat exchange, and even burn out the electric heating tube to cause leakage; If you want to keep the boiler from scaling, you must ensure the normal operation of the softened water equipment, and use the brine in the salt tank to regenerate the resin according to the specified time, so as to ensure the qualified supply of softened water;

6. The cooling and heating of the refrigerator and the boiler play a key role in the whole set of equipment. If there is a problem with any of them, it is impossible to make wine. The common problem is that in the season of catkins floating, the catkins are sucked by the fan of the refrigerator to the condenser outside. This will affect the normal heat dissipation, resulting in an increase in pressure, an increase in the operating current of the compressor, light operation but slow cooling speed, and a shutdown due to high-voltage protection; often open the door of the refrigerator to check, there are mice nesting and biting off hazards of electrical wires;

7. When the control cabinet is in use, there will be a problem that the inverter will not be turned off when it is not in use. After the saccharification is completed, the corresponding inverters that are not used for stirring and pumps should be turned off in time. It is nothing but wasting electricity and shortening the service life. Advantages; the door of the cabinet should be closed tightly, and the hole at the lower inlet should be protected against rats, otherwise the rats will bite the wires when they enter. This is a common thing; and the button on the leakage protector is pressed once a month. Check whether it is in good condition, in case of leakage;

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