Measures For Safe Use Of Beer Production Equipment

The safe use of beer production equipment has always been the focus of many manufacturers and individuals. Today I will analyze this issue in detail for you.
1. When the voltage is too low or fluctuates greatly, it should be shut down, and then restarted after the beer equipment is normal. Generally, it should be restarted after 3 minutes after shutdown.
2. Cut off the power supply before moving the host machine, and it is strictly forbidden to tilt it.
3. After selling wine every day, unplug the power, close the valve of the carbon dioxide cylinder, and turn back the adjustment knob of the pressure gauge.
4. The automatic temperature controller has been adjusted before leaving the factory. The user does not need to adjust it to avoid malfunctions caused by too thick ice.
5. When the beer production equipment is in normal use, check the water level and water quality in the water tank every 15 days, and clean the wine pipe regularly. Add a special cleaning bucket of water and a special cleaning agent to clean the wine pipe, install a distributor, adjust the pressure of carbon dioxide gas, wash it twice in a cycle, then wash it with clean water, and then dry it with carbon dioxide gas. During the water change and cleaning process, the Chinese government shall not splash water on the motor.
6. The inlet and outlet of the condenser must not be blocked by obstacles. Check the condenser fins regularly. If there is dust, blow off the dust with compressed air. If there is lint, use a brush to remove the lint and make sure it is well ventilated.
7. Regularly clean the distributor and head of the beer brewing equipment, and soak the sealing rubber ring with warm water of about 50 degrees for 5 minutes to maintain the elasticity of the rubber
8. When the machine is not used for a long time, who should be released? Clean the wine pipe, dry the outer wall of the machine, put it in a packing box, and store it in a dry place.
The safety of beer equipment is of course important, but it also needs to be clean and hygienic. Cleaning and sterilization of beer equipment is naturally also required.
Beer production equipment The main equipment in the beer production process includes saccharification tank, gelatinization tank, boiling tank, wort conversion machine (or filter tank), cold wort delivery pipeline, drunk tank, wort cooler, beer conversion machine, drunk mother Add pumps, beer delivery pipes, sake tanks, filling machines and various pipe fittings used in production, etc. Cleaning is about removing as much dirt as possible from tanks, pipes and equipment surfaces. If the cleaning and disinfection are not clean, the residual scale and microbial reproduction on the inner wall of the equipment will weaken the effect of the fungicide. Due to static electricity and other factors, yeast and protein impurities, hops and hop resin compounds, beer stones, etc. are deposited on the inner wall surface of the equipment, making the surface of the equipment rough and providing shelter for the growth of microorganisms. During cleaning, microbial colonies need to be removed. Since the fungicide is suitable for surface disinfection, it has little effect on indoor bacteria and is likely to cause secondary pollution.