How to clean fermentation tank:

　　As there are many inflection points in the raw pipeline, it is difficult to clean all parts inside the pipeline and tank. It is usually best to clean them once every four or five years. The most commonly used method is static ball washing. The scrubber in the tank is aging and blocked, and partial cleaning is not complete. At the same time, the large-scale cleaning of fermentation tank does not need to be developed every year, and the journey of a thousand miles. It starts with a single step, and eventually causes the microbial outbreak of the whole system, so that the central pure cleaning, especially some dead ends, is often not in place. In the manufacturing season, by increasing the cleaning intensity, and changing the nozzle cleaning is more and more adopted. After the development of large-scale cleaning process, the cleaning mode of fermentation tank: the cleaning mode in brewing and beverage industry is generally to accept the automatic monopoly as much as possible. Or check and maintain the cleaning facilities of the whole production system. Pump pressure does not match many other components, resulting in a serious impact on product quality. It will not lead to microbial outbreak due to the effect of dirt accumulation.

　　What should be paid attention to when cleaning fermentation tank：

　　It must be ensured that all single equipment can use the system normally. When disinfecting the filter, the steam pressure flowing through the air filter shall not exceed 0.17mpa, otherwise the filter element will be damaged and the filtration capacity will be lost. In the fermentation process, the tank pressure should not exceed 0.17mpa. In the process of actual elimination, when the jacket is preheated with steam, the steam inlet pressure must be controlled within the working pressure range of the equipment (no more than 0.2MPa), otherwise the fermentation tank will be damaged. In the process of air digestion and actual digestion, the residual water in the jacket of fermentation tank must be drained. Otherwise, the fermentation tank may be flattened and the equipment may be damaged; in the process of digestion, too much condensate will be produced and the culture medium will be diluted, so that the process requirements can not be met.