Key Principles to Cutting Down Brewery Cleaning Cycle

Brewery Sanitation and Cleaning

Cleaning and sanitising in a brewing facility is necessary to remove deposits that may cause beer spoilage, while the cleaning materials themselves can also be a potential hazard. Whether you are a commercial brewery owner or a home brewer, in order to maintain hygiene safely and effectively, you should address the following cleaning principles.

Don’t Leave Microbes Behind

Using chemicals or detergent to clean your brewery might be a risk to the quality of beer production. A higher concentration of chemical will make a full rinse less likely but too little is certain to be ineffective. The main point is to kill microbes without leaving residue that will alter the end product and pose a serious problem to brewers.

Brewers need to select carefully the types of detergent or disinfectants they are using in order to determine optimum cleaning systems. Silicates, phosphates, caustics or other types of disinfectants work in different temperature ranges and need to be treated differently.

Brewery Sanitation Solution System

Timely Process

Every cleaning process, especially when there are disinfectants involved, needs to be organised carefully. Prolonged exposure to disinfectants can be detrimental to the quality of production.

The most common and effective cycle of cleaning should start with the pre-rinse stage to remove loose material, detergent wash to chemically clean, an intermediate rinse to remove detergent, disinfection to microbiologically clean and finally rinse. In some scenarios, physical action may be required to effectively remove debris.

However, our approach is to remove some typical cleaning steps, including the removal of detergents from the process, in order to avoid any residues.

Steam Pressure

Duplex has been assisting winemakers and breweries for 30 years to sanitise, using our Bacchus Steam Technology, with no ‘clean-in-place’ necessary.

Our Steam Pressure unit is the most powerful steam cleaner on the market, capable of sterilising and cleaning up to 2300 bottles per hour on a bottling line and up to 150 tanks or barrels per day without using any chemicals.

Steam produced at temperatures up to 192 degrees’ celsius can effectively eliminate bacteria and mould. This also allows instant transfer of heat to all surfaces that are in contact with the machine, hence reducing the time needed to sterilise equipment. Steam vapour permeates 100% of the bottling line, including areas where gravity doesn’t allow liquid to reach.

No chemicals are required and use only as little as 2L of water per session as opposed to 680L, resulting in 99.7% reduction in water consumption and wastewater treatment.

If you're interested to see the beneficial options of using steam pressure machinery to sterilise or sanitise the brewery equipment, please do book a complimentary on-site demonstration with us. Simply call 1800 622 770 to get started.

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