1. Requirements and selection of cleaning agents for brewing equipment.

清洗剂应具有润湿、溶解、渗透、皂化及消化等功能，且腐蚀性低、性高，低，易冲洗，使用方便，并且对人体无危害，对环境污染小等。选择清洗剂要根据酿酒设备的材料特性、污物的性质、用水的水质特征、使用成本和效果以及要求综合考虑。

The cleaning agent should have the functions of wetting, dissolving, penetrating, saponifying and digesting, and has low corrosivity, high safety, low price, easy washing, convenient use, no harm to human body and little pollution to environment. The selection of cleaning agent should be based on the material characteristics of brewing equipment, the nature of dirt, the water quality characteristics of water, the use cost and effect, and the environmental protection requirements.

2、酿酒设备清洗技术及方法。

2. Cleaning technology and method of brewing equipment.

污物的去除主要取决于污物在表面上的附着能力、污物的坚固程度、酿酒设备的表面类型(粗糙度、腐蚀性)、清洗方式等。消洗过程是机械作用、化学作用和温度效应共同作用的过程。要发挥机械作用，即采用一定冲击强度的水流冲去设备表面上的附着物，然后，清洗剂在温度和表面活性物质的共同作用下发挥物理、化学作用。也可用酸性或碱性清洗剂，并在清洗液中加入表面活性剂来降低设备表面附着物的表面张力，破坏污垢膜，使污物硫松、崩裂或溶解，提高清洗效果。同时提高清洗的速度，能促使清洗剂更快地进入污物内部，使其快速膨胀并脱落。

The removal of dirt mainly depends on the adhesion ability of dirt on the surface, the firmness of dirt, the surface type (roughness, corrosiveness) of brewing equipment, and the cleaning method. The process of decontamination is a process of mechanical action, chemical action and temperature effect. First of all, it is necessary to play a mechanical role, that is, to use a certain impact strength of water to flush away the attachment on the surface of the equipment, and then, the cleaning agent plays a physical and chemical role under the joint action of temperature and surfactant. Acid or alkaline cleaning agent can also be used, and surfactant can be added to the cleaning solution to reduce the surface tension of the attached objects on the surface of the equipment, destroy the fouling film, make the dirt loose, crack or dissolve, and improve the cleaning effect. At the same time, improving the cleaning speed can make the cleaning agent enter into the interior of the dirt faster, and make it expand and fall off quickly.

3、酿酒设备清洗过程的基本要求。

3. The basic requirements of the cleaning process of brewing equipment.

（1）清洗中酿酒设备必须封闭起来。

(1) The equipment must be closed during cleaning.

（2）清洗液必须直接与污物接触。机械冲刷作用要全部作用于被清洗的部位，清洗液的浓度、作用温度和作用时间必须达到工艺要求。

(2) The cleaning fluid must be in direct contact with the dirt. The effect of mechanical scouring should be applied to the cleaned parts. The concentration, temperature and time of the cleaning solution must meet the process requirements.

（3）清洗下来的污物必须以流动方式从酿酒设备中全部排出，防止污物再次沉积。

(3) The cleaned dirt must be discharged from the brewing equipment in a flowing way to prevent the dirt from depositing again.

（4）清洗过程中需定期调节和检测其浓度。，清洗剂也必须全部排出。

(4) During the cleaning process, its concentration should be adjusted and detected regularly. Finally, the cleaning agent must also be completely discharged.