全自動(dòng)釀酒設(shè)備廠家為您簡(jiǎn)單介紹新的釀酒設(shè)備在運(yùn)用前要做哪些作業(yè)：跟著釀酒工藝技術(shù)的廣泛傳播，許多人在創(chuàng)業(yè)時(shí)將方針放在了釀酒設(shè)備上，但是關(guān)于酒液來說。
Fully automatic brewing equipment manufacturers give you a brief introduction of what the new brewing equipment should do before it is used: with the wide spread of brewing technology, many people put the policy on brewing equipment when they start their business, but for liquor.
它屬于食物范圍內(nèi)，與人的身體健康有直接關(guān)系，因此，在釀造之前需要對(duì)釀酒設(shè)備進(jìn)行完全，使細(xì)菌控制在必定范圍內(nèi)，讓生產(chǎn)出的酒液衛(wèi)生口感更好。現(xiàn)在就一起來了解下新的釀酒設(shè)備在運(yùn)用前要做哪些作業(yè)吧。
It belongs to the food range and has a direct relationship with human health. Therefore, before brewing, it is necessary to completely disinfect the brewing equipment, so that bacteria can be controlled in a certain range, so that the produced liquor has a better hygienic taste. Now let's get to know what the new brewing equipment should do before it is put into use.
1.釀酒設(shè)備在裝置前行：釀酒設(shè)備在裝置前必定要用清水對(duì)設(shè)備進(jìn)行完全的清洗，確保釀酒進(jìn)程的根底性。
1. The brewing equipment should be disinfected before the installation: before the installation, the brewing equipment must be completely cleaned and disinfected with clean water to ensure the safety of the brewing process.
2.釀酒設(shè)備運(yùn)用前需要用蒸汽進(jìn)行再次：裝置前的一次遠(yuǎn)遠(yuǎn)不夠，我們?cè)谶\(yùn)用設(shè)備之前還需要做一次作業(yè)，這次是用蒸汽進(jìn)行，具體方法是：往鍋爐里加水高水位線，燒火。鍋爐、酒料桶、冷卻器之間用導(dǎo)汽管連接，待水燒開后大約半小時(shí)以后，熄火，蒸汽作業(yè)完成。
2. The brewing equipment needs to be sterilized again by steam before it is used: the first disinfection before the equipment is far from enough, and we need to do a disinfection operation before using the equipment. This time, we use steam to sterilize and disinfect. The specific method is to add water to the boiler to the highest water level and burn fire. Boilers, barrels and coolers are connected by steam pipes. After about half an hour of boiling water, the fire is extinguished and the steam disinfection operation is completed.
3.蒸酒進(jìn)程中隨時(shí)觀察蒸汽柜水位：蒸酒之前應(yīng)當(dāng)將蒸汽柜內(nèi)的水加高水位線，并在蒸餾的進(jìn)程中隨時(shí)檢查水位管中的水是否低于低水位線，假如發(fā)現(xiàn)水位快要挨近低水位時(shí)應(yīng)當(dāng)減小火力，及時(shí)向爐中加水。
3. Watch the water level of the steam cabinet at any time during the process of steaming: before steaming, the water in the steam cabinet should be added to the highest water level, and check whether the water in the water level pipe is below the lowest water level at any time during the process of distillation. If it is found that the water level is near the lowest water level, the firepower should be reduced and water should be added to the furnace in time.
4.蒸汽柜防止無水空燒：有的時(shí)分大意了，蒸汽柜的水分現(xiàn)已被燒完，這個(gè)時(shí)分會(huì)呈現(xiàn)無水空燒的狀況，這樣不僅對(duì)設(shè)備是極大地?fù)p耗，而且或許引發(fā)火災(zāi)。所以，大家必定要注意這一點(diǎn)。
4. Steam cabinet to prevent anhydrous air burning: Sometimes carelessly, the water of the steam cabinet has been burned out, which will present the situation of anhydrous air burning, which is not only a great loss of equipment, but also may cause fire. Therefore, we must pay attention to this point.
5.蒸酒之后必須要進(jìn)行排水排糟清洗設(shè)備：要養(yǎng)成一個(gè)良好的習(xí)氣：每次蒸完酒之后必定要進(jìn)行排水排糟，并對(duì)釀酒設(shè)備進(jìn)行及時(shí)的清洗，以免形成設(shè)備阻塞。
5. After steaming, the drainage and drainage equipment must be cleaned: a good habit should be formed: every time after steaming, the drainage and drainage equipment must be cleaned in time to avoid blocking the equipment.
不利于下一次運(yùn)用。釀酒設(shè)備的生產(chǎn)進(jìn)程與酒液的食物密切相關(guān)，因此滅毒作業(yè)是十分重要的，另外就是這種操作也會(huì)讓群眾在喝的時(shí)分更安心、更放心。
Not conducive to the next use. The production process of liquor-making equipment is closely related to the food safety of liquor, so sterilization and disinfection is very important. In addition, this operation will also make people feel more at ease and at ease when drinking.
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自動(dòng)售酒機(jī) 2024-07-25 
