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Suggested Response - Q5

***Describe an appropriate CIP design and operation for a cleaning 60 hL cellar vessels in a 3,000 hL per annum brewery. Explain what equipment you would use and the cleaning steps completed. What are the disadvantages and advantages of such a system?

Response:

The brewery is a microbrewery with small cellar vessels. It can be reasonably assumed that the operations are largely manual, with the filling of tanks performed with hoses connected from a central manifold.

The appropriate CIP system for this setup would be a manual portable CIP trolley with an attached manifold to the pump suction, which consists of three hose connections for CIP return: water, inlet and drain. On the pump’s discharge is a hose connection to the vessel bung line and spray head, with a mechanical flow meter.

Operation of the system would be as follows:

Step

Valves open

Pump

Pre-rinse

3,5,1

On

Make-up detergent water

3,5

Off

Add detergent

4,5,2*

On

Circulate detergent for 30 minutes

2,5

On

Drain detergent

1

Off

Rinse detergent

3,5,1

On

Add sanitiser

4,5,2*

On

Circulate sanitiser for five minutes

2,5

On

Drain sanitiser

1

Off

Rinse sanitiser

3,5,1

On

Drain vessel

1

Off

* throttle two and open four to dose chemical

 

 

Although appropriate for a small operation, this system has both advantages and disadvantages.

Advantages include:

a)    Low initial capital costs

b)   Can be a portable unit

c)     Simple controls (valves)

d)    Lower maintenance

e)    Fixed volume detergent dosed

f)      Control of effluent discharges and smaller volumes

g)    Small footprint area

Distavantages include:

a)    It is manual therefore a safety risk to operators

b)   It uses hoses which are more susceptible to microbial contamination

c)     Water use is higher vs re-use

d)    Chemical use is higher vs re-use

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