Lesson 2 - Cleaning Systems and Control
This lesson explores the concepts of hygienic design and the Cleaning-in-Place (CIP) systems in the brewery. We examine the nature of soils, the chemicals used to remove them and how we can validate cleaning effectiveness. We also consider the optimisation of modern cleaning systems within the brewery.
Selection of Detergents and Disinfectants
While there is considerable diversity, sometimes influenced by the cleaning agent supplier, a typical use programme can be as follows:
Table: Detergent and sanitiser selection
|
Plant |
Conditions |
Detergent |
Sanitiser |
|
Brewhouse kettles |
High level of organic soil |
Formulated alkaline detergent (such as containing sequestering agents). Used at high temperature Occasionally peroxide added as a booster to remove soiling |
Not typically sanitised |
|
Fermenting vessels |
High level of organic soil |
After CO2 removal, formulated alkaline detergent (containing wetting/rinsing/sequestering agents) Ambient or 85ªC depending on vessel design and soil levels. |
Peracetic acid (PAA)/ followed by chlorine dioxide treated water rinse |
|
Yeast handling plant |
Organic soil |
Formulated caustic soda (containing wetting/rinsing/sequestering agents)
May be used at high temperature if the plant is suitable Caustic pre-wash followed by a rinse, then acid recirculation |
PAA / followed by chlorine dioxide treated water rinse |
|
Maturation/conditioning vessels |
Medium level of organic soil |
Formulated acid (wetting/rinsing agents).
Substitute acid for every 10th clean with formulated caustic soda solution |
PAA followed by chlorine dioxide treated water rinse |
|
Bright beer tanks |
Low level of soil |
Formulated acid (wetting/rinsing agents).
|
PAA followed by chlorine dioxide treated water rinse |
|
Process pipework |
Variable levels of soil Complex with fittings valves and bends |
Formulated alkaline detergent (with wetting/rinsing/sequestering agents). Normally cleaned at elevated temperature 65-85 ºC |
Hot water or PAA flush |