白酒釀酒設備使用更應該注意保證衛生，特別是發酵罐在每次使用過程中，往往會在發酵罐的頂部側壁上形成大量的附著物，此附著物也是微生物的滋生地。因此，必須保證發酵罐的干凈，才能做出美味純正的酒品。下面，讓我們先來看以下具體介紹吧!

　　The liquor brewing equipment use should pay more attention to ensure the health, especially in the fermentation tank every time the use of the process, often a large number of attachments form the top in the fermentation tank on the side wall of the attachment is microbial breeding ground. Therefore, we must ensure that the fermentation tank is clean, to make delicious pure wine. Now, let's take a look at the following details!

　　清洗工藝如下：

　　Cleaning process is as follows:

　　1、發酵罐使用完畢后，先用清水沖洗30min，以排出的水無殘渣，清澈為準。

　　1, after the use of fermentation tanks, first rinse with water 30min, in order to discharge the water without residue, clear as the standard.

　　2、用溫度為80～85℃、濃度為4%的氫氧化鈉溶液進行CIP循環30min。

　　2. The CIP cycle was carried out at a temperature of 80~85 DEG C and a concentration of 4% sodium hydroxide solution 30min.

　　3、用清水沖洗發酵罐20min。

　　3 rinse the fermentation tank 20min with water.

　　4、用濃度為200ppm二氧化氯溶液或濃度為2%的甲醛水溶液進行CIP循環30～40min。

　　4. The CIP cycle was 30 ~ 40min with a concentration of 200ppm chlorine dioxide solution or 2% formaldehyde water solution.

　　5、用無菌水沖洗發酵罐20～30min。

　　5. Rinse the fermenter 20 times 30min with sterile water.

　　6、入罐前，由發酵罐錐底泵入85～90℃的熱水至排氣管排出水，浸泡30～40min后，排掉，并降溫至8～9℃，備用。同時，為保證發酵罐的良好衛生效果，應每兩個月從人孔進入發酵罐中，徹底清洗頂部死角及殘渣。

　　6, before entering the tank, from the fermentation tank cone bottom pump into the hot water of 85~90 degrees to the exhaust pipe discharge water, soak 30 ~ 40min, drain, and cool down to 8~9 degrees Celsius, spare. At the same time, in order to ensure the good health effect of the fermentation tank, it should enter the fermentation tank from the manhole every two months, and thoroughly clean the dead spots and residues at the top.

　　清洗就是要盡可能地去除罐體、管道和設備表面上的污物。若清洗殺菌不徹底，設備內壁殘存的積垢和徽生物的繁殖會削弱殺菌劑的作用。酵母和蛋白類雜質、酒花和酒花樹脂化合物以及啤酒石等，由于受靜電等因素作用，這些污物在設備內璧表面沉積，使設備表面變得粗糙，并給徽生物生長提供了棲身之地。洗滌時必須去除徽生物菌落。因為殺菌劑適于表面殺菌，對內部存活的細菌作用很小，容易造成再次污染。

　　Cleaning is to remove the dirt on the tank, the pipe and the equipment as much as possible. If cleaning is not complete sterilization equipment, the remnants of the wall fouling and emblem of biological reproduction will weaken the effect of antimicrobial agents. Yeast and protein impurities, hops and hop resin compound and beer stone, due to electrostatic and other factors, the dirt inside the device wall surface deposition equipment, the surface becomes rough, and microbial growth provides shelter. The colonies must be removed when washing. Because the bactericide is suitable for surface sterilization, it has little effect on the bacteria that live inside, and it is easy to cause re pollution.

　　白酒設備維護是對正常運行的生產設備進行定期或不定期的保養檢查，其目的是保證生產設備不發生或少發生故障，職能部門要掌握維護保養和修理應遵循的原則。保養的時間由使用和管理人員自己靈活掌握，可自主計劃和控制，是主動和積極的預防維修手段。而修理則是對已發生故障的生產設備進行修復，目的是使其恢復原有功能，保證生產設備正常運轉。

　　Liquor equipment maintenance is regular or irregular maintenance check on the normal operation of production equipment, its purpose is to ensure that the production equipment does not occur or less fault, functional departments should grasp the maintenance and repair should follow the principle of. Maintenance time by the use and management of their own flexible grasp, and can independently plan and control, is active and proactive means of preventive maintenance. The repair is the failure of the production equipment to repair, the purpose is to restore the original function, to ensure the normal operation of production equipment.