In recent years, domestic beer companies have used a large number of domestic malt and wheat buds in the production process. Because of the high protein content, the wine has a high viscosity, which makes the dirt and the tank firmly combined. In addition, during the fermentation process, severe foam is generated, which causes large areas or localized dirt on the inner wall of the pipeline and the tank. On the one hand, it constitutes a place for microorganisms to hide and reproduce; on the other hand, the disinfectant cannot be exposed during the sterilization process. Microbial surface, resulting in incomplete sterilization, affects the microbial indicators in the system, and brings a bad taste to the wine, which affects the physical and chemical indicators of beer. In the daily production process of various breweries, although the cleaning and sterilization are strictly carried out according to the established technology, it is difficult to make many factors such as the inflection point of the production pipeline, the long line, the aging and blockage of the scrubber in the tank, the pump pressure is not matched, and so on. All parts inside the pipeline and tank are cleaned, especially some dead corners. The local cleaning is not complete, and the accumulation of microorganisms will eventually cause microbial outbreaks in the whole system, which will seriously affect the quality of the products. The large cleaning of the fermenter is a cleaning process designed for this ubiquitous problem in the beer production process. The purpose is to thoroughly clean the place where the cleaning is not in place during the off-season by increasing the cleaning strength, so as not to cause microbial outbreak due to the accumulation of dirt. At the same time, through the large cleaning process, the cleaning facilities of the entire production system can be inspected and maintained. It is not necessary to carry out large-scale washing of fermenters every year, and it is best to carry out once every 4 to 5 years. First, the fermenter cleaning method Cleaning in the brewing and beverage industry is usually done to maximize automation. Currently, the most common method is fixed ball washing, and rotating nozzle cleaning is increasingly being used. Fixed ball washing Traditional fixed ball washing has been the most commonly used cleaning device since its inception at the beginning of the last century. Many suppliers offer ball washing in a variety of different forms, sizes and capabilities. It can spray the cleaning liquid onto the tank wall for a simple and simple cleaning. The fixed washing ball is preferably used for rinsing the tank wall, and the water is sprayed from the separate nozzle holes with holes, and is sprayed to the same position on the tank wall. Due to the size limitation of the nozzle, the force of each impact point being sprayed onto the tank wall is very strong. Limited, the amount of water that is not impacted is actually zero. This means that in order to achieve the required cleaning effect, a large amount of high-concentration chemical cleaning agent or high-temperature cleaning solution must be used for long-time cleaning. The fixed washing ball can also be used as a kind of filter to filter the particulate matter in the cleaning liquid. Therefore, some of the ball washing holes are easily blocked and do not work, resulting in unqualified cleaning of the surface of the tank wall, and this phenomenon generally does not appear immediately. Only when accumulated to a certain extent will it be discovered. 2. Rotating nozzle Many examples show that rotating nozzles are superior to conventional fixed ball washing. The rotating wind generated by the rotating nozzle causes the tank wall to be sprayed in an irregular manner. The combination of the cleaning method and the mechanical impact force uses less water than the fixed washing ball, and a small amount of chemicals can be consumed to remove the residue in a short time. 3. Rotating nozzle The current rotating nozzle uses a cleaning medium as a driving force, and the cleaning nozzle rotates in a vertical axis direction. The rotary nozzle is generally rotated to the eighth cycle to complete a spray cycle. The nozzle size and medium pressure determine the throughput, spray length and nozzle rotation, as well as the associated cleaning time. The normal working pressure is 6 kg - 8 kg. We sell kinds of tea, made in China. Main product is Green Tea, also have black tea. Green Tea Green Tea,Green Tea Organic,Green Tea Packets,Pure Green Tea Chengdu Minghe Agriculture Co.,Ltd , http://www.cdmhny.com