Equipment

There are two ways to classify equipment; one is to distinguish those that can be cleaned in place, and secondly those that have to be taken apart. In the brewing industry, very little equipment is taken apart, although smaller operations may occasionally have such equipment.

Another way is to look at the type of equipment, e.g. whether equipment is in-line and liquid flows through continuously, or it has an accumulation function such as a tank or a dosing vessel. The first case relies on the flow of cleaning fluids to clean it whilst the second case relies on manual cleaning or spray balls to effectively clean all surfaces.

For the purposes of this lesson we will classify equipment as follows:

  • Pipes

  • Vessels

  • In-line equipment

  • Valves

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