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Brewery Setup Blog
How time and concentration affect CIP cleaning progress
- Mar 24, 2018
- helen
- 7998
- brewery cip
How time and concentration affect CIP cleaning progress?
The cleaning process and chemicals a brewer chooses vary widely from brewer to brewer; many factors contribute to the costs involved in this very important and essential aspect of brewery operation.
Time, and Concentration are another two variable factors in all cleaning processes except temperature, and being able to control and optimize each variable for your particular process will determine how effective your clean-up efforts are.
Time:
Establish a minimum time for all cleaning procedures! Time is a wonderful variable because unlike temperature and concentration you can increase it without serious consequences. For example, if you are cleaning at the lower end of the optimal temperature range for your cleaning agent, increasing the cleaning time increases the effectiveness of your sanitation process.
When it comes to cleaning time, tanks and vessels in the brewery are not all created equal. Fermenters require more time and action than bright tanks; certain yeast strains make bigger messes and need a longer cleaning cycle, and dirty kegs that have been left out always need extra attention.
Concentration:
This variable can either save or cost you a lot of money. More is not better. A high concentration of cleaner, especially caustic cleaner, can create pitting in stainless steel surfaces which will drastically shorten the usable life of that piece of equipment.
Know your concentrations; measure, don’t just guess or assume! Check concentration by using test strips and or pH (ask your supplier what the optimal range for your particular chemical and process). Many cleaners can be reused as long as it is still in the optimal range of pH and concentration. If it is not, often it can be made viable with a slight adjustment.
The cleaning process and chemicals a brewer chooses vary widely from brewer to brewer; many factors contribute to the costs involved in this very important and essential aspect of brewery operation.
Time, and Concentration are another two variable factors in all cleaning processes except temperature, and being able to control and optimize each variable for your particular process will determine how effective your clean-up efforts are.
Time:
Establish a minimum time for all cleaning procedures! Time is a wonderful variable because unlike temperature and concentration you can increase it without serious consequences. For example, if you are cleaning at the lower end of the optimal temperature range for your cleaning agent, increasing the cleaning time increases the effectiveness of your sanitation process.
When it comes to cleaning time, tanks and vessels in the brewery are not all created equal. Fermenters require more time and action than bright tanks; certain yeast strains make bigger messes and need a longer cleaning cycle, and dirty kegs that have been left out always need extra attention.
Concentration:
This variable can either save or cost you a lot of money. More is not better. A high concentration of cleaner, especially caustic cleaner, can create pitting in stainless steel surfaces which will drastically shorten the usable life of that piece of equipment.
Know your concentrations; measure, don’t just guess or assume! Check concentration by using test strips and or pH (ask your supplier what the optimal range for your particular chemical and process). Many cleaners can be reused as long as it is still in the optimal range of pH and concentration. If it is not, often it can be made viable with a slight adjustment.
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