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Cleaning and Sanitation
Methods of Application
Manually
Many craft brewers do not have the luxury of cleaning-in-place systems and have to manually clean and sanitize their equipment. The choice and concentration of detergents and sanitizers is limited in manual applications, given the risks to the user. In addition, the temperature of the water is usually limited between 48 and 50ºC.
Clean-in-Place Systems
Clean-in-place (CIP) systems were developed by the dairy industry as a means of reducing the amount of labor need for cleaning and sanitizing operations. The simpler CIP units are usually made of at least one stainless steel tank, a centrifugal supply pump, stainless steel valves, a steam injection line, and tank spraying devices. Tank spraying devices can be simple-drilled, fixed spray balls, or rotating spray heads. Lighter soils usually can be dealt by using fixed spray balls, while rotating spray heads are better for heavier, more tenacious soils.
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