Design Of Clean In Place(CIP) System Of Brewery Fermentation Workshop

How to design a cleaning in place (CIP) system of fermentation workshop of brewery was introduced mainly in this paper. First of all, all kinds of equipment, such as the interior surface of pipeline system, fermentation system, filtration system, bright beer system and other equipments, which was contact with beer was analyzed and the critical control points were concluded according to the principle of HACCP. During the fermentation, how to keep clean for the equipment and pipeline which was contacted with the wort and fermented liquid was the most important control point of CIP system. Then, whether the interior surface of equipment and pipeline system contacted with beer was clean or not was very important. There was cross contamination between other equipment, they should be cleaned regularly. The different cleaning processing was designed for every control points, which was carried out based on the serious rules of factory deal with the mainly parameters of cleaning and sterilizing. At the same time, the systematic flexibility, economy, security, evrioment protection request and how to decrease the cross contamination probability was considered.Fermentation tank was cleaned with alkalic reagent in room temperature mainly, sometimes it should be cleaned with acidic reagent. Bright beer tank should be cleaned with acidic reagent and a certain pressure, sometimes it was cleaned with alkalic reagent. The pipeline system was cleaned with alkalic reagent at high temperature, sometime it was cleaned with acidic reagent regularly. During the CIP system design, the running processing of the system was described mainly, and for the purpose of giving a better CIP system, the factories which affect the running of system was emphasized designed, for example, preventing gas enter the pumps, return liquor's filtration, circle heating system and so on. the new CIP system of this design had been run in Yanjing brewery, and the effect has been met the requirement of non-bacterium fermentation. There were four son-system in this CIP system, tem washing tank and four sets of power system and pipeline. The washing tank number, room occupation and production cost was decreased. It was convinent for operation. At the same time, the cross contamination probability was avoided, the wahing effect and equipment utilization was increased greatly.