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CIP cleaning process in beer brewing
CIPcleaning process in beer brewing
Beer is brewed from malt, hops, yeast, and water. Beer is susceptible to microbes, so how do you ensure its quality? CIP cleaning is an important method to ensure that beer is free from bacterial microorganisms.
Step 1, Rinse with water (First flush): it is mainly to wash off the material residue and viscous liquid in the cleaned equipment,vessels(brewhouse vessels, fermenters, bright beer tanks etc)and pipes as far as possible, so that it is as little as possible into the washing liquid tank / detergent tank. The water used for the first time is generally discharged; In order to save water, thewater used in thefirst flush is usually recycled from thewater used in thesecond flush. This process takes about 10-15min. The larger the equipment to be cleaned, the longer the washing time.
Step 2, Pickling or alkali washing: alkali washing or pickling is a more thorough cleaning of equipment with alkaline detergent or acid detergent on the basis of the first water washing. Remove bonded residual organic matter, including sticky particle residues such as starch particles, hop resins, proteins, pastes sintered on the heated surface, caramel and other solids precipitated and attached. The washing process takes a long time, about 20-40min, which is the main cleaning procedure of CIP cleaning. The real washing effect is mainly reflected in this process.
Step 3, Rinse with water (Second flush): after alkali washing or pickling, rinse off any alkali or acid that remains in the vessels or pipe, until the water is neutral.
Step 4, Disinfectant washing: disinfectant washing is to ensure that the aseptic conditions of equipment and pipes are further satisfied in the case of cold pickling. It is often recirculated with disinfectant solution of appropriate concentration after second flush. It is better to choose a disinfectant whose residual liquid, such as peracetic acid, chlorine dioxide and hydrogen peroxide, will not have any impact on the product or cause corrosion to the equipment after rinsing. In this way, it is no longer necessary to repeat rinsing with sterile water.
In order to ensure the quality of beer products and food safety, strongly oppose the use of formaldehyde fungicides for equipment and pipeline sterilization treatment, because formaldehyde residue will cause drinking safety problems of beer.
Shanghai Hengcheng can customize 2 vessels, 3 vessels, or 4 vessels of semi-automatic or fully automatic CIP cleaningsystem according to customer requirements. If you needCIP systems for breweries, please feel free to contact us, thank you!
