Craft beer equipment enters the official use stage after installation and commissioning, which does not mean once and for all, and requires normal maintenance before and after use to ensure the normal operation of the equipment.
The first is to carry out necessary CIP cleaning on the equipment, and the brewing operation can only be carried out after thorough cleaning. Although the tanks have been pickled and passivated before leaving the factory, there is oil in the processing of supporting equipment such as heat exchangers. Therefore, it must be cleaned with a 5% NaOH solution above 80°C for 30 minutes before use. In this way, all the pipelines through which the material passes can be thoroughly cleaned, and then rinsed with hot water, and then you can start brewing delicious beer with confidence.
Brewhouse cleaning and fermenter cleaning
Every time the wort enters the fermenter, the cleaning begins. Don’t forget to backflush the heat exchanger while flushing each brewhouse tank, because it is impossible to flush out the impurities stuck between the two plates only by flushing forward. Continuing to flush in this manner will extend the time between all open flushes of the heat exchanger.
Malt miller cleaning
After the malt miller is used, there will be some residual materials inside, which should be cleaned up in time, otherwise it will become moldy and deteriorate. The next time it is crushed, it will be mixed with new raw materials, which will affect the quality of beer.
Screw conveyor cleaning
The screw conveyor also has the same problem as the pulverizer, and a small part of the material is stored in the lower part. It is designed with a cleaning activity port, which can be opened and cleaned in time.
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 scaling in the boiler, affecting the efficiency of heat exchange, and even burning 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.
The cooling and heating of the chiller and the boiler play a key role in the whole set of equipment. If there is a problem with any of them, it will not be possible to brew beer. The common problem is that in spring, the catkins are sucked by the fan of the chiller to the condenser outside, which affects the normal heat dissipation, causes the pressure to increase, and the operating current of the compressor to increase. It only runs but the cooling speed is slow, and it will shut down due to high voltage protection. And open the door of the chiller to check frequently to prevent the danger of mice biting off the wires.
Control cabinet inspection
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 unused stirring and the frequency converter of the pump should be turned off in time. There is no benefit to leaving it on except for wasting electricity and shortening the service life. The door of the cabinet should be closed tightly, and the hole of the lower wire inlet should be protected against rodents, otherwise the wires will be bitten off when the rodent enters. Then press the button on the leakage protector once a month to check whether it is in good condition, so as not to act in case of leakage.