Diseño de un sistema de limpieza in situ “Cleaning in Place” de barriles de cerveza para la empresa Heisenbeer

Abstract

The design of a CIP system for barrel washing for the Heisenbeer company in order to reduce and improve the barrel washing time with an effective washing. An experimental study was used where the characteristics of the water before and after the washing was carried out in order to diagnose that the washing was performed effectively, the control variables of the system were sized, finding the temperature, the mechanical action, the chemical concentration and the washing time, once the control parameters were found, the structure of the washing system was sized according to the needs of the company, having a decoupling system by parts and movable. The barrel washing system consists of 3 storage tanks, for soda, acid and return water respectively with capacities of 20, 20 and 26 L, a distribution system which includes valves, centrifugal pumps, a heat exchanger with oil as heat source, high pressure hoses, all connected through a piping system, monitored with level and temperature sensors controlled by a PLC. All this connected through a piping system, monitored with level and temperature sensors controlled by a PLC, having with this system that washes two barrels in 35 min and a total of 10 barrels in 2h55min. It is recommended to use complements to the system such as a conductivity reducer and activated carbon at the end of the circuit in order to further reduce the rates of the water prior to discharge into the sewer.