So, the keg washer that came with the Chinese equipment package I'm installing does not have any kind of sanitizer cycle and I'm trying to get my head around how to operate it. Here's the protocol as designed.
Air purge - water rinse - air purge - caustic cycle - caustic return - hot water rinse - air purge - hot water rinse - air purge - CO2 fill - finished.
The washer has a heated water tank, heated caustic tank and a fresh water inlet but no sanitizer tank or sanitizer injector. All the other washers I've worked on have a sanitizer cycle and I've always used PAA or similar sanitizer, purged with CO2, before CO2 fill. The brewery here is on well water and I'm concerned about used 160F water as my final rinse. I'm considering installing a UV water sterilizer inline before the washer but also worried that the throughput of an affordable UV won't keep up with the washer?
Anyone out there have ideas or experience to help me? Am I overly concerned about nothing? My experience just tells me to kill, kill, kill everything in those shells! Final side note, no cold chain around here so kegs sit warm for extended periods before serving, ugh.
Air purge - water rinse - air purge - caustic cycle - caustic return - hot water rinse - air purge - hot water rinse - air purge - CO2 fill - finished.
The washer has a heated water tank, heated caustic tank and a fresh water inlet but no sanitizer tank or sanitizer injector. All the other washers I've worked on have a sanitizer cycle and I've always used PAA or similar sanitizer, purged with CO2, before CO2 fill. The brewery here is on well water and I'm concerned about used 160F water as my final rinse. I'm considering installing a UV water sterilizer inline before the washer but also worried that the throughput of an affordable UV won't keep up with the washer?
Anyone out there have ideas or experience to help me? Am I overly concerned about nothing? My experience just tells me to kill, kill, kill everything in those shells! Final side note, no cold chain around here so kegs sit warm for extended periods before serving, ugh.
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