Thoroughly clean and disinfect the equipment before use to prevent residual impurities from affecting the quality of the beer. Regularly monitor temperature and pressure during fermentation to prevent tank over-pressurization or temperature fluctuations that could deactivate the yeast. For instance, De'ao equipment features pressure relief valves and digital temperature control systems; the system automatically triggers an alarm and activates protective mechanisms if the internal pressure exceeds 0.3 MPa or the temperature deviates from the set value by more than ±2°C. Additionally, equipment maintenance must adhere to the scheduled inspection plan covered by the three-year warranty, with a focus on checking for seal degradation and cooling system efficiency.
Ensure all safety devices are properly installed before powering on the unit; complete the preheating process according to specifications and monitor operating status to prevent overheating or insufficient preheating.
Accurately weigh ingredients according to the recipe and add them in batches to avoid overloading the system at once; continuously monitor key parameters-such as temperature, pressure, and pH-during operation, and shut down immediately to make adjustments if anomalies occur.
When operating pressurized equipment like fermentation tanks, personnel should stand to the side of valves when opening or closing them and avoid using excessive force; safety valves and pressure gauges require regular calibration, and operation beyond rated pressure or load limits is strictly prohibited.
Discharge the product smoothly after fermentation is complete to prevent spillage; thoroughly clean the equipment and piping using compliant cleaning agents; after cleaning, turn off all power and gas supplies and verify that the equipment is in a safe state.
