O-2. Saving water in the CIP process in the brewing process—A comparison of available technologies

Presenter: Mark Murphy, Butterworth, Inc., Houston, TX.

Clean in place (CIP) is one of the largest consumption points and creator of effluent waste in a brewery. By defining CIP, impingement, factors that affect a good CIP, and device types used, this paper provides information focused ultimately on water conservation. A review of the traditional static "spray ball" shows that water usage is extremely high while it lacks cleaning effectiveness. Two-dimensional devices are reviewed for the same characteristics. Since many commercial breweries have CIP systems that were installed 20 or more years ago, three-dimensional devices are reviewed, including a case study. In the case study, a simple nozzle change resulted in a savings of 2,000 gallons per CIP on a fermenter. This savings also translated into over $1,800 per year.

Mark Murphy is a member of MBAA Districts Texas, Rocky Mountain, and St. Louis and has been a home brewer since 2001. A 1985 graduate of the University of Missouri-Rolla in Petroleum Engineering, Mark spent 25 years in the pump industry in a variety of management rolls in service and sales. In 2008, Mark joined Butterworth, Inc. as national sales manager.

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