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Environmental Retrofit Case
Water Resource Circulation and Reduction: Maximising Every Drop
Water is indispensable to beer brewing, making scientific water usage and efficient conservation our foremost environmental priority. Through technological upgrades and system optimisation, we have established a water resource management system centred on “source reduction plus recycling”, achieving a qualitative leap in water utilisation efficiency.
CIP Cleaning Optimization: A Water-Saving Revolution from 'Sloppy' to 'Precision'
In traditional beer production, cleaning-in-place (CIP) equipment accounts for the lion's share of water consumption. Extensive cleaning not only wastes water but may also leave residues in pipelines due to incomplete cleaning, thereby compromising beer quality. To address this issue, we have introduced a modular, automated CIP cleaning system, establishing a closed-loop model combining precision cleaning with water resource recovery.
This system uses intelligent sensors to monitor the cleaning process in real time, precisely controlling the concentration of the cleaning solution and the rinsing time to achieve highly efficient "on-site cleaning" and minimize material residue in the pipeline. More importantly, the system can completely recycle the clean water from the final rinsing stage as pre-rinse water for the next cleaning cycle, creating a cascaded utilization of water resources. Before the upgrade, traditional CIP cleaning used as much as 6-10 hectoliters of water per hectoliter of beer; after optimization, this figure has been reduced to 3-5 hectoliters of water per hectoliter of beer, and our advanced production line has even achieved an industry-leading level of 2.5 hectoliters of water per hectoliter of beer, demonstrating significant water-saving results.
Heat Recovery in the Saccharification Process: The Energy-Saving Secret to "Circulating" Steam Saccharification is one of the most energy-intensive stages in beer production.
The boiling kettle generates a large amount of low-pressure steam (i.e., secondary steam) when heating the wort. This steam is high in temperature but low in pressure, and in traditional processes, it is often directly discharged, resulting in significant heat energy waste. To change this situation, we introduce a dual technology of "secondary steam compression" and "hot water storage system" to create a closed-loop heat recovery system for the saccharification process.
During the production process, secondary steam generated by the boiling kettle is collected and processed through a hot steam compressor to increase pressure and temperature. This converts low-pressure steam into medium-pressure steam with heating capacity, which is directly reused for preheating or heating the next batch of wort. This completely replaces the fresh steam relied upon in traditional processes. Simultaneously, thermal energy not immediately utilised is stored within the hot water system as a reserve heat source, ensuring the stability of thermal energy supply.
The energy-saving effect is remarkably pronounced: steam consumption in traditional mashing processes averages approximately 25–30 kg of steam per hectolitre of beer. By adopting the ‘Dynamic Low-Pressure Boiling + Thermal Energy Recovery System’, steam consumption has been reduced to 10–15 kg of steam per hectolitre of beer, achieving an energy saving rate of 40–50%. Based on an annual production capacity of X thousand tonnes of beer, this reduces annual coal consumption by several thousand tonnes of standard coal equivalent, substantially lowering carbon emissions.
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