200L brewery removable CIP unit

In the brewing industry, hygiene levels are crucial to brewing high-quality beer. In order to ensure the cleanliness of equipment and pipelines, as well as the quality and taste of beer, the 200-liter brewery removable CIP (Clean-In-Place) unit is an indispensable tool. By using the 200L Brewery Removable CIP Unit, you can improve the hygiene level of your brewing equipment and ensure the best quality and taste of beer. Not only does this unit provide efficient cleaning and sanitizing, it also provides added convenience and efficiency for microbrewery. It is every quality-conscious brewer's right-hand man, ensuring your beer is always at the highest level.

200L brewery removable CIP unit

This is a removable 200L CIP Unit for brewery,the whole cleaning equipment is made by SUS304,below is the main items of the CIP unit:

-200L Alkali water tank with heating elements

-200L Acid water tank with heating elements

-200L Hot water tank with heating elements

-5m3/h,24m CIP pump with pressure gauge

-Stainless steel trolley

-Control cabinet(Optional)

The whole unit made by SUS304 and or 316L ,use centrifugal pump to transport cleaning fluid to carry out forced circulation in material pipes and equipment to achieve cleaning purpose. Therefore, it doesn't need to disassemble the pipeline of the beer equipment, which can improve the utilization rate of equipment and reduce the labor intensity of workers.

Cleaning and disinfection of beer equipment (four step method)

Clean water cleaning → Alkali water cleaning → Hot water water cleaning → Peracetic acid disinfection

1. Rinse with clean water

Flush the fermentation tank with tap water connecting clamp and connecting the CIP interface (exhaust valve) of the fermentation tank. If the tap water pressure is enough, flush it directly. If not, first put the water into the saccharifying pot or filter tank, and then pump it into the fermentation tank. Rinse it indirectly with tap water for 10 minutes, (A small amount of water is sent for many times, and the water is washed for three consecutive times, each time for three minutes. After the residual water in the pipe is drained, the next time is to be carried out to ensure that the liquor outlet valve is unblocked. The water pressure is not less than 0.03MPa. You can also open the drain valve under the fermentation tank, and flush while discharging until there is no impurities. When flushing, take down the sampling valve and liquor outlet valve of the fermentation tank, and pay attention to the hygiene of dead corners.

2. Sodium hydroxide flushing (caustic water)

The dilution ratio of sodium hydroxide to water is 100:1 to 100:2. Add the sodium hydroxide into the saccharifying pan or washing car. If you use flake sodium hydroxide, you must ensure that the water temperature is above 85 degrees. If the temperature is too low, it is easy to form crystals and block the pipe. Then, the sodium hydroxide (caustic soda) will dissipate heat when it meets water. Pay attention to personal safety protection. When sodium hydroxide is pumped from one container into another fermentation tank, the alkali out of the tank will form a negative pressure (so the valve on the fermentation tank can be opened), while the alkali in tank will form a positive pressure. The CIP cleaning system and circulating pump of the fermentation tank will be used for continuous circulation for no less than 20 minutes.

3. Rinse with hot water

Open the drain valve at the lower part of the fermentation tank, drain the residual lye, and then use hot water with water temperature exceeding 50 ℃ to wash for 15 minutes intermittently. The method is the same as the first step, until the residual emission is reduced completely. Take the PH test paper and paste it inside the fermentation tank. The PH should be lower than 8, which proves that the flushing is clean.

4. Peracetic acid disinfection

After the residual alkali liquor is drained, use hydrogen peroxide peracetic acid with a concentration of 0.3-0.5% to circulate for disinfection and cleaning for 20 minutes. The method is the same as above. Discharge the residual peracetic acid in the pipe, close the exhaust valve, inlet and outlet valves, and the cleaning is completed.

If you want to add this type 200L CIP unit into your brewery,please send us inquiry,our sales engineer will send you a formal quote for reference.Cheers!

FAQ

1. What is a 200L Brewery Removable CIP Unit?

A 200L Brewery Removable CIP Unit is a cleaning system designed for breweries with a 200-liter batch size. It's used to clean and sanitize various brewery equipment, such as tanks, fermenters, and piping, without disassembling them.

2. What are the main components of a 200L Brewery Removable CIP Unit?

Typically, a CIP unit includes tanks for holding cleaning solutions (acid and alkaline), pumps, valves, control panels, and a set of hoses and fittings. It may also have a heating system to ensure proper cleaning temperature.

3. How does a Brewery CIP Unit work?

The CIP unit circulates cleaning solutions (acid and alkaline) through the brewery equipment to remove residues and sanitize surfaces. The solutions are heated and pumped through the equipment in a controlled manner, followed by rinsing with water.

4. Why is CIP important in a brewery?

CIP is crucial for maintaining hygiene and quality in a brewery. It helps remove leftover yeast, proteins, and other contaminants that can negatively impact the taste and quality of the beer.

5. Can the CIP unit be customized for specific brewery needs?

Yes, CIP units can often be customized to meet the specific needs of a brewery. This may include adjustments in tank size, control systems, and other features to suit the brewery's equipment and processes.

6. How do I ensure safety when using a Brewery CIP Unit?

Safety is paramount. Ensure that operators are well-trained in CIP procedures and safety protocols. Use appropriate personal protective equipment (PPE) and follow equipment manufacturer guidelines for safe operation.

7. How often should I perform CIP in my brewery?

The frequency of CIP depends on your brewery's production schedule and the type of beer you produce. Typically, it's done after each batch, but it may vary.

8. Can I automate the CIP process?

Yes, many modern CIP units have automated control panels that allow for precise control of the cleaning process, making it more efficient and consistent.

9. What maintenance is required for a Brewery CIP Unit?

Regular maintenance includes cleaning and inspecting the CIP unit components, ensuring that valves and pumps are functioning correctly, and checking for leaks or wear in hoses and fittings.

10. How can I select the right Brewery CIP Unit for my operation?

To select the right CIP unit, consider your brewery's size, production volume, equipment type, and cleaning requirements. Consulting with CIP system manufacturers or experts can help you make an informed choice.

Always follow the manufacturer's instructions and best practices for operating a Brewery CIP Unit to ensure effective cleaning and sanitation in your brewery.