Food companies always need a balance between energy saving and microbiological safety of the product.
When the hopped wort is cooled, an excess of hot water is created. Some manufacturers simply dump it down the drain because they don’t have refrigeration units at this stage. Reasonable water users install containers for collecting and storing hot water, which can further be used in production.
Viravix engineering experts develop a set of procedures for recovery in production, based on individual conditions at a particular brewery:
Cooling units consume a lot of electricity and not all brewers can afford them.
In the production of beer, there are always several circuits for equipment washing. CIP stations are another place where recuperation can be applied in the enterprise. The main thing at the same time is to understand where it is possible to collect the solution from, how many vessels can be placed and where to use it later.
The Viravix Engineering Company is engaged in the design, installation and service support of CIP-stations. We initially offer the customer energy saving procedures, but we can also help at existing stations.
Clean water during CIP cleaning is available at:
The principle of operation of the bottle-washing machine is based on the constant flow of liquid through the bathtubs for:
During normal operation of the line, liquid of the same temperature circulates between the bathtubs in the heating area and the cooling zone, and everything is compensated. If the line stops, then to avoid overpasteurization, the hot bathtubs are cooled with cold water to 50 °C. The excess liquid is drained into the sewer.
Through the implementation of strategies aimed at reduced water consumption in tunnel pasteurizer, such as the installation of a recovery tank and a heat exchanger, businesses can enjoy the benefits of a more sustainable and cost-effective operation.
The cost of this upgrade is estimated at 15 — 20 thousand euros, but it can be quickly recovered due to the reduced pasteurizer’s water consumption. In large tunnel pasteurizers, with unstable line operation, the savings amount to hundreds of cubic meters of water per shift.
Furthermore, by using a water reduction tunnel pasteurizer, companies can cut down their overall water consumption and costs, as the technology employs state-of-the-art processes to minimize the amount of water needed for the pasteurization process.
If recovery tanks cannot be installed on existing pasteurizers, upgrading the equipment is another option for reducing water consumption in tunnel pasteurizer, business can enjoy the benefits of a more sustainable and cost-effective operation.
Rinsers can also be equipped with recovery tanks. Initially, equipment manufacturers offer this option, but not all brewers understand its purpose and refuse such expenditures.
Meanwhile, reusing water from the rinser significantly reduces consumption. This does not mean that the brewer will be able to completely abandon the use of fresh water. But renewing water in the rinser will become less frequent.
A specific list of energy-saving procedures is determined on site. We repeat that in brewing it is important to strike a balance between the economy of raw materials and the quality of beer.