Kuchenesa doro kunonyanya kukosha pakubika doro usati washandisa.Midziyo yeMicrobrewery inofanirwa kucheneswa (kana zvisiri pachena) isati yashandiswa, zvichikutendera kuti unakirwe nekunaka doro pasina kunetseka.Kuchenesa michina yemicrobrewing kazhinji kunogona kuwedzera hupenyu hwemidziyo.Kuchenesa midziyo yekubikira hakuna kuoma, uye iyi dzidziso iri pano kuti ikubatsire.
Kugadzirira
1. Tarisa kuti gasket seal iri kushanda zvakanaka, uye kana zvisingaiti, shandura iyo nguva dzose.Kuwedzera mvura mumudziyo weCIP kusvika pa80% yekugona kwayo kunofanira kukuudza izvi.
2. Vhura pasi pasi nhema muLauter Tun (mudziyo unoshandiswa kupatsanura wort kubva kune mash solids) kuti uone kuti hapana chakasara usati wageza.
3. Vhura sampling uye mavharuvhu ekuburitsa uye tarisa kuti PVRV iri mumamiriro ekushanda.
4. Geza machubhu ekutamisa ne1% NaOH (sodium hydroxide) mhinduro wozonyura mu1% H2O2 mhinduro kwemaawa maviri.Nama machubhu aya mushure mekupedza matanho apfuura.
CIP kuchenesa
1. Geza zvakasara zvemiti ne 60 ° - 65 ° mvura kwemaminitsi 10-15.
2. Bvisa mafuta uye mapuroteni ne 80 ° -90 ° 1% -3% NaOH mhinduro uye kutenderera kwe30 min.wobva waenda kune imwe 10 min.Pakupedzisira, shandisa 70 ° NaOH mhinduro uye kutenderera kune imwe 30min.
3. Bvisa mushonga wealkaline kubva mumiti ine 40 ° -60 ° mvura kusvikira pH yemvura isingarereki (sezvinoratidzwa paPH pepa).
4. Bvisa mineral salts ne 1% -3% HNo3 mhinduro pa 65 ° -70 ° uye tenderera 20min (kunyange zvisingadi nguva dzose).
5. Bvisa mushonga weasidhi kubva pachirimwa nemvura pa40 ° -60 ° kusvikira mvura ine neutral PH (sezvinoratidzwa paPH pepa).
SIP Kuchenesa
1. Shamba zvirimwa ne 2% H2O2 (hydrogen peroxide) mhinduro kwemaminitsi gumi.
2. Shamba zvinomera ne 90 ° mvura yakachena.
3. Gadzirira kubika
Hukuru!Wagadzirira kugadzira doro remhando yekutanga.Kana uchida mamwe mashoko, tapota inzwa wakasununguka kutibata nesu.Nyanzvi dzedu dzichafara kukubatsira, kana pamwe ungade imwe microbrewery michina.
Nguva yekutumira: Jul-11-2023