The process of cleaning tanks within a brewery takes more than an excellent caustic detergent; however, a complete program. Involved in that program would, of course, be a strong caustic cleaner as the workhorse of the cleaning. That is the start; however, it takes more to clean and sanitize a vessel before you can use it again.
On my visits, I like to check the environment and review procedures with the employees; usually, my listening skill is where I learn rather than teach.
Most breweries use CIP or Clean In Place for their cleaning needs. In smaller operations, they hook up a pump that recirculates the solution throughout the vessel in a circular pattern where it goes from the pump through a port and is sprayed with a ball valve to soak as much area as possible inside the tank. Frequently the cellarman or woman changes the operation around to different ports, which in turn the mobilizers various spray valves. The solution will dissolve the organic matter and contaminants on the surface and send them to the bottom of the vessel, where they are pumped out.
This process is time-consuming for the cellarman or brewer, and shortcuts should never e taken. Besides Caustic, sometimes Acid is used and, of course, a sanitizer like PAA. Often brushes are needed to clean sight glasses and external ports and such.
Besides time the second key is safety. Because of the use of hot water and chemicals, the operator should use gloves and safety glasses. During the process, the use of test kits to check concentrations of the chemical and a swab for cleanliness afterward.
To check out a video, see CIP Process in Brewery.
Also, check out the podcast Cleaning Processes with Jerry Podcast
To review where I work, please check out www.chemstation-boston,com
