Brewing - water

Manual cleaning

Of floors, walls, external surfaces and vessels

• Scrapers, brooms etc. should be employed when possible
• Floors, walls, external surfaces: is it possible to reuse process water?
• For floors, is a scrubber dryer feasible?

Ensure as much residual product is removed as possible at end of process

Consider spray nozzles (as opposed to jet) and high-pressure spray nozzles

• Upper pressure limited by:
  • potential for surface damage
  • ingress into electrical components
  • operator safety
  • splashing and aerosol formation (especially in hygienic areas)

Employ spray guns for hoses (for automatic shut off)

• avoids accidentally leaving hose running water

Document cleaning schedules and monitor hygiene and cleanliness

Consider setting a “good practice” figure for water use

Consider installing CIP, appraise the capital cost against water savings and reliable process