1.CIP cleaning
This device is equipped with a CIP cleaning device, which is very worry-free to pack. The water is heated by intense steam, shutting down to identify components that need to be cleaned. Just start CIP. In container faucet equipment, internal cleaning and cleaning of oxygen-filling pipelines with safe shutdown of ultra-high vacuum pressure are instantly converted. After
CIP meets the requirements, steam is used to disinfect the process pipelines and storage tanks. The heavy steam entering the system is completely contaminated because the system is equipped with a steam accuracy filter.
2. Add wort
usually recommended to use warm wort. Considering that the temperature level of the warm wort entering the container is usually above 80°C, the disinfection time of the wort can be greatly reduced. The temperature difference between hot wort and sanitary steam is small. Because the temperature difference is too large, nutrients will inevitably be lost and carbonization will inevitably occur. Warm wort enters from the all-time low point of the tank, and its inlet and closure are immediately controlled. After disinfection and cooling, the wort is oxygenated and waiting for inoculation.
3. The environment for culturing
edging system is very important for swelling of yeast . The system temperature of the device is immediately maintained within ±0.2℃, automatically charged with oxygen, and the system pressure is maintained at around 0.05Mpa. The length of puffing time is mainly determined by the temperature of the user's operation and the number of yeasts required. Under normal conditions, under the characteristics of ensuring the nutritional properties of wort, it can reach 6 billion to 100 million/ml after 36-48 hours.
4. Enter the expansion water tank
1 culture container after CIP cleaning and wort treatment, push the yeast liquid in the culture container into the sterile atmospheric pressure culture container to complete the culture process, and the required cell species will definitely arrive after 36 to 48 hours.
5. The process of sampling
is as follows: 1) Sterilize the sampling valve and connector. 2) Disinfect after 15-20 minutes, turn off the steam and quickly turn off the cork. 3) After the natural air conditioner cools below 30℃, turn on and turn off and sample. 4) After the tasting is completed, the tasting shutdown can be cleaned individually or online during the CIP process of the entire system. 8. The typical supply of system power should be ensured, such as heavy steam, coolant , compressed air, and electricity.
