Talking about the New Technology of Saving Water in the Packaging Workshop of Beer Production Enterprises

Beer production companies are large consumers of water resources. Some relatively extensive management of beer manufacturers, tons of water consumption of 9 tons or more, even if some of the more advanced management, pay attention to water-saving manufacturers, tons of alcohol consumption is also about 6.5 tons. Only the packaging workshop of beer production enterprises consumes about 4.5 tons of water per ton, which accounts for about 70% of the total water consumption. This is one of the biggest processes for water consumption by beer production companies. In the beer packaging workshop, according to the current production technology, large consumers of water are vacuum cleaners for bottle washers, sterilizers and filling machines.

Before the bottle is returned to the 1# bottle washer, in order to wash away the dust and debris from the bottle, the bottle is moistened and soaked in advance, and the pre-wash bottle is also rinsed and sprayed. The water is 7 cubic feet per hour. In order to guarantee the cleaning effect and product quality of the bottle, for every 700 kiloliters of product produced, a water change of about 42 cubic centimeters is required for each storage tank of the bottle washer.

The sterilizer has 6 spray water storage tanks, with a capacity of about 12 cubic meters. When sterilizing beer products, the principle of pasteurization is used, that is, when the temperature is between 62 degrees and 64 degrees, 1 minute is a pu value, 15 - 20 pu values ​​are ideal. In order to adjust and stabilize the spray water temperature during sterilization, timely discharge of 7 cubic meters of water per hour is required to remove the bubbles formed due to the breakage of the beer bottle, the residual liquor, and the high-temperature natural evaporation. In order to clean the water inlet filter screen of the water storage tank in time, and through the nozzles of the nozzles in each temperature zone, the water storage tank should be changed once for every 700 kiloliters of product produced. Comprehensive calculation, the production of 10 kiloliters per hour, sterilization machine production water is about 10 cubic meters, tons of water consumption is about 1 cubic. Together with the sealing water for the filling machine vacuum pump and the cleaning water for the labeling machine, the total production of the ton of wine is about 4.5 cubic meters.

Here is a brief discussion of the new technologies for saving water in the packaging workshop:

Now the 20,000 bottles/hour bottle washer, the bottle cleaning cycle time is about 18 minutes or so. The bottle is soaked in the pre-dip tank for about 4 minutes. If it is on the recycling bottle conveyor belt, the recycling bottle will be flushed in advance. About 5 minutes or so, the soaking time is extended to 9 minutes.

Improved process: Use 1mm thick steel plate, welded into two different water storage tanks with different heights and heights. Among them, the sink is slightly higher than the sink, forming a natural sediment, and the storage tank has a volume of about 2 cubic meters. This hot water is collected and can be used for pre-rinsing and pre-soaking of pre-wash bottles.

This method also needs to add a pipeline pump to do power transmission of the spray water, and the precipitated fresh water is pumped to the old bottle spray inlet.

2# Bottle Washer: Collect hot water from the pre-dip tank. Operation method: Only need to weld a storage tank with a capacity of 2 cubic meters. Since the 1# bottle washing machine has basically cleaned the bottle. Therefore, the hot water collected from the pre-dip tank of the 2# bottle washer has basically been clean, and it is not necessary to add equipment for filtration and sedimentation, and can directly collect residual water. Then, the collected hot water is directly sent to the pipe of the sterilizer temperature adjustment inlet through the pipeline pump, which basically can meet the sterilizing machine's replenishment requirement for bottled beer. Since the water flowing from the pre-dip tank of the 2# bottle washer is slightly alkaline, the PH value is about 6 to 7.5, and the water in the sterilizer tank is slightly acidic (the beer bottle bursts and the liquor itself is acidic). PH The value is about 3 to 3.5. Two kinds of water quality are neutralized to form a neutral water quality, which can reduce the erosion of beer bottle caps. The yeast bacteria, acetic acid bacteria and other acidophilus bacteria in the sterilizer also lose their living environment and are difficult to carry out. Rapid propagation can effectively prevent the clogging of the nozzle of the sterilizing spray pipe and reduce the clogging of the filter in the water tank. On the other hand, the hot water flowing from the pre-dip tank is between 40°C and 45°C, and the temperature of the tap water is between 10°C and 15°C. The difference between the two is about 30°C. For every cubic meter of tap water, the temperature of 30°C requires about 0.05 tons of steam, and the increase of 30 tons per hour for 30 tons of water requires about 0.25 tons of steam. The sterilizer can save 5 cubic meters of water and 0.25 tons of steam per hour. The time for cleaning the water tank filter can be extended by 2 cycles, saving about 10 cubic meters of water in the cycle.

Water change in the water storage tank: When changing the water in the 1# and 2# washing machine water tanks, it needs to change water for 125 times per 100,000 kiloliters, and about 10,500 cubic meters of water.

Improved process: Connect 1# water storage tank and 2# water storage tank to a pipe with a diameter of about 150mm and install a stop valve in the middle. If you adopt a new process, when you release the water, first drain the water from the #1 storage tank and clean the clean water tank. At this point, the water in the 2# water storage tank has naturally precipitated, and the impurities have basically sinked into the ground. Then, the stop valve is opened, and the residual water in the #2 storage tank is discharged into the #1 water storage tank through the pipeline. Because the capacity of the 2# water storage tank is greater than the volume of the 1# water storage tank, the water in the 2# water storage tank can leave about 2 cubic meters for tank cleaning.

The water consumption of the vacuum pump is about 3 tons per hour and the manufacturer's design is not repeated. However, there are two drawbacks to this method:

1. There is no real reduction in the amount of water used by the vacuum pump, and there is no significant reduction in the amount of water used by the sterilizer for sterilizing the spray.

2. The residual water of the vacuum pump is slightly acidic, which further increases the acid content of the sterilizer tank and reduces the pH of the spray water. The water tank filtration system was overwhelmed, shortening the cleaning cycle of the filtration system and was not worth the candle.

To save water and reduce water use, the only way to use it is to be effective. The specific approach is:

The vacuum pump storage tank to do more processing, and now the general storage is about 10 liters, increased to about 30 liters, as far as possible to avoid insufficient water circulation. Connect the vacuum pump tank and the inlet of the vacuum pump to allow it to be self-contained and self-sufficient.

With this new process, the packaging workshop will only save water and related costs, and it will be able to reduce costs by 841,500 yuan.

Source: China Wine News