Stainless Steel Beer Barrel Cleaning And Testing.

- Jul 23, 2019-

Cleaning minerals / sterilization sequence (steam)

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1. Cleaning head.

Processing

Time

Use sterile air to empty the remaining beer in the   keg

3S

Rinse the bucket with fresh water or recycled water   first.

8S

Use air to drain the water in the barrel

5S

Wash with hot base or hot acid

12S

Low flow rate hot alkali or hot acid cleaning

12S

Discharge hot alkali or hot acid solution into the   recovery container with sterile air

6S

Finally rinse with hot water

12S

Low flow hot water rinse

12S

Use steam to empty the hot water in the keg

18S

Use steam to pressurize the barrel to 20 psi

1S

Relieve pressure from the dispenser and the wine   spear

1S

2. Sterilization control.

Use steam sterilization for 60 seconds

3. Irrigation head.

Processing

Time

Steam cleaning wine spear and beer spear

5S

Discharge the steam pressure inside the   barrel

5S

Empty the barrel with gas

8S

Pressurize to 20 psi

2S

Filling

50S

Remove the dispenser

1S

Clean the wine with water or gas

5S

Barrel - quality control testing

A. Cleaning agent jar titration test.

Quality control tests should be performed on the cleaning agent unit and the cleaning agent tank before starting, and each 8-hour operation group should be tested at least twice. Adjust the frequency of detection to achieve the pass line of the quality control department. The acid droplet level (phosphorus) is in the range of 0.25% up to 0.4% v/v and the alkali titration level (corrosive) is in the range of 1.5 to 2.0% v/v. 

B. Washing water residue and titration detection in the barrel

After the process of cleaning the head is completed, the sterilization process must be carried out and stopped immediately before the process of washing the head.

When retrieving the barrel at the equipment outlet, a cold water hose can be installed to cool the outer surface of the barrel (if steam cleaning is used). Use a quality control dispenser or a funnel dispenser (remove the carbon dioxide and beer detection valve).

The bucket must be inverted and passed through the carbon dioxide port of the dispenser to allow the water to be drained using carbon dioxide or air.

A 50L barrel or a 1/2BBL barrel normally allows 40-80ml of condensate to be detected or to wash residual water. The upper limit is 100mm. If these limits are exceeded, the equipment operation, steam quality data and associated steam main condensate tank must be tested simultaneously.

The condensate remaining in the barrel can be detected by titration to ensure no acid and/or alkali residue.

Notice points:

l  If steam cleaning is used, the pH of the condensate must be detected and known.

l  The pipeline of each equipment is tested once a day and then reduced to the qualified line of the quality control department.

l  Another completely cleaned barrel was subjected to a similar experiment by cleaning the potting head and detecting that the residual water in the moral barrel should not exceed 15 ml.

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