Yuav ua li cas ntxuav cov khoom siv microbrewery ua ntej siv?

Kev npaj
1. Txheeb xyuas tias lub foob gasket ua haujlwm zoo, thiab yog tias tsis yog, hloov nws tsis tu ncua.Ntxiv dej rau hauv CIP thawv rau 80% ntawm nws lub peev xwm yuav tsum qhia koj qhov no.
2. Qhib cov av cuav hauv qab hauv Lauter Tun (lub nkoj siv los cais cov wort los ntawm cov mash khib nyiab) kom paub tseeb tias tsis muaj cov khoom seem ua ntej ntxuav.
3. Qhib cov sampling thiab tawm li qub thiab xyuas tias PVRV nyob rau hauv kev ua haujlwm.
4. Ntxuav cov raj xa mus nrog 1% NaOH (sodium hydroxide) tov thiab muab tso rau hauv 1% H2O2 tov rau 2 teev.Kaw cov raj no tom qab ua tiav cov kauj ruam dhau los.
 
CIP tu
1. Yaug cov khoom seem nrog 60 ° - 65 ° dej rau 10-15 feeb.
2. Tshem tawm cov rog thiab cov protein nrog 80 °-90 ° 1%-3% NaOH tov thiab voj voog rau 30 min.ces tawm rau lwm 10 feeb.Thaum kawg, siv cov tshuaj 70 ° NaOH thiab voj voog rau lwm 30 feeb.
3. Tshem tawm cov tshuaj alkaline ntawm cov nroj tsuag nrog 40 ° -60 ° dej kom txog thaum pH ntawm cov dej tsis zoo (raws li qhia hauv daim ntawv PH).
4. Tshem tawm cov ntsev ntxhia nrog 1%-3% HNo3 tov ntawm 65 °-70 ° thiab ncig rau 20min (txawm tias tsis tas yuav tsum tau ua).
5. Tshem tawm cov kua qaub los ntawm cov nroj tsuag nrog dej ntawm 40 ° -60 ° kom txog thaum cov dej muaj qhov nruab nrab PH (raws li qhia hauv daim ntawv PH).
 
SIP Ntxuav
1. Ntxuav cov nroj tsuag nrog 2% H2O2 (hydrogen peroxide) tov rau 10 feeb.
2. Yaug cov nroj tsuag nrog 90 ° dej ntshiab.
3. Npaj rau brewing
 
Zoo heev!Tam sim no koj tab tom npaj ua npias thawj zaug.Yog tias koj xav paub ntau ntxiv, thov koj xav tiv tauj peb.Peb cov kws tshaj lij yuav zoo siab los pab koj, lossis tej zaum koj xav tau qee yam khoom siv microbrewery.