The stainless steel vessels used for brewing, conditioning and storing beer before bottling are usually cleaned using a variety of solutions pumped through spray balls located at the top of the vessels in a process called clean-in-place (CIP). Vessel and pipe cleaning and sanitizing must be done frequently to eliminate soil accumulation and potential food safety risks.
The process of cleaning of beer conditioning containers usually includes a set program of alternating chemical applications and rinses. The technology used in the traditional method is a hot caustic cleaning product. Recent research has been done on an acidic detergent cleaner system that can use ambient temperature water.
Whatever the system, brewery cleaning in place requires highly efficient products to ensure complete and in-depth cleaning of the installation without disassembling (brew house, storage tank, filter cellar, bottle cellar). Some breweries use the 2-step-cleaning system (acid followed by alkaline cleaning).
Liquid detergents specially developed to eliminate inorganic deposits and beer stone buildups are available. These detergents work well with water of any hardness. Concentrated active agents can be added to increase detergent efficiency. Acid disinfection agents based on hydrogen peroxide and peracetic acid are efficient at low temperatures and in small concentrations for the elimination of vegetal microorganisms.
Cleaning in place is generally done with large tanks, kettles or piping systems with smooth surfaces. CIP involves circulation of detergent through equipment using a spray ball or other nozzle, which creates turbulence and removes soil. Chemical cleaning and sanitizing solution is circulated through the tanks and lines to remove bacteria and chemical residues, and then flows back to a central reservoir so that the chemical solution can be reused.
Not surprisingly, the system is run by a computer, which controls the flow, mixing and diversion, temperature and timing of the cleaning and sanitizing chemicals. Calculating the correct levels of each will yield the best results.
We can develop a Clean in Place (CIP) system for your brewery.
Food Safety Sanitation
1735 Market Street
Philadelphia, PA 19103