Shandong Zunhuang beer equipment manufacturer takes everyone to understand the safe use of beer equipment.
1. When the voltage is too low or fluctuates greatly, the machine should be shut down, and the beer equipment should be turned on after it is normal. Generally, wait 3 minutes after shutting down and then turn on again
2. The power supply must be cut off when the host is transported, and tilting is strictly prohibited
3. Unplug the power supply after the wine sale every day, close the carbon dioxide cylinder valve and turn back the pressure gauge adjustment knob
4. The automatic thermostat has been adjusted before leaving the factory, and the user does not need to adjust it to avoid failure caused by too thick ice

5. When beer brewing equipment is in normal use, check the water level and water quality in the water tank every 15 days, and clean the wine tube regularly. Clean the wine tube with the relevant cleaning barreled water plus the relevant detergent, install the dispenser, adjust the carbon dioxide gas pressure, and clean it twice, then rinse with clean water, and then dry the water with carbon dioxide gas. Be careful not to splash water on the motor during water change and cleaning
6. The inlet and outlet of the condenser should not be blocked by obstacles. Regularly check the condenser fins. If there is dust, please use compressed air to blow the dust. If there is fluff, please use a brush to remove the fluff to achieve good ventilation.
7. The beer brewing equipment regularly cleans the dispenser and wine tip, and soaks the sealing rubber ring in warm water of about 50 degrees for 5 minutes to maintain rubber elasticity
8. When the machine is not used for a long time, who should let go, clean the wine tube and dry the outer wall of the machine, then put it in a packing box and store it in a dry place
The safety of brewing beer equipment is naturally indispensable, but it must be clean and hygienic. The cleaning and sterilization of brewed beer equipment is naturally indispensable.
The main equipment involved in the beer production process includes saccharification pot, gelatinization pot, boiling pot, wort transition machine (or filter tank), cold wort conveying pipeline, drunk tank, wort cooler, beer transition machine, drunk mother Add pumps, beer pipelines, sake tanks, filling machines, and various pipe fittings used in production. Cleaning is to remove the dirt on the surface of tanks, pipes and equipment as much as possible. If the cleaning and sterilization is not complete, the remaining scale on the inner wall of the equipment and the reproduction of micro organisms will weaken the effect of the fungicide. Yeast and protein impurities, hops and hop resin compounds and beer stone, etc., due to static electricity and other factors, these contaminants are deposited on the surface of the inner wall of the equipment, making the surface of the equipment rough and providing a place for microorganisms to grow. Remove microbial colonies during washing. Because the bactericide is suitable for surface sterilization, it has little effect on the living bacteria inside and is easy to cause re-contamination.