The tube sterilizer is the core equipment of the juice production line, and its daily maintenance is directly related to product quality, equipment life, and production safety.
1. Pre operation inspection:
CIP cleaning verification: Confirm that the previous shift has performed a complete CIP cleaning and check the cleaning records. If necessary, ATP rapid testing can be performed to ensure that the equipment has no hygiene blind spots.
Public medium inspection:
Steam: Check if the steam pressure is within the set range (usually 0.6-1.0MPa), and open the bypass valve of the steam pipeline to drain the condensed water in the pipeline.
Cooling water/ice water: Check if the pressure and flow rate are normal.
Compressed air: Check if the pressure is stable and confirm that the automatic drainage function of the air filter is normal.
Instruments and valves: Check whether the pressure gauges, temperature sensors, flow meters, and other instruments display zero or normal. Manually check whether the key valves (such as regulating valves and shut-off valves) operate flexibly.
Pipeline sealing: visually inspect the pipeline and its connections for any obvious signs of leakage.
2. Maintenance after operation (combined with CIP cleaning):
Immediately perform pre rinsing: After production is completed, the material tube should be pre rinsed with warm water immediately to prevent juice residue from drying on the tube wall, especially blueberry juice with high pectin content.
Perform complete CIP cleaning: Strictly follow the operating procedures to ensure that the concentration, temperature, and time of the cleaning solution (alkali solution, acid solution) meet the standards. This is the most important 'maintenance'.
Emptying and drying: After cleaning, use compressed air to blow away any residual water in the pipeline, or keep the pipeline tilted for emptying to prevent microbial growth.