Firstly, the adjustment of isobaric pneumatic switch device of craft beer equipment is not in place, and the air charging standby pressure opening valve is not sufficient, so the isobaric pressure cannot be reached within the unit time, resulting in that the cylinder standby pressure is greater than the air pressure inside the bottle, and the liquor is discharged too quickly.
Secondly, there is not enough time for still wine. The valve of the filling machine can be divided into two processes of beer feeding and static stability between its opening and closing. If the beer feeding is sufficient but the static time is not enough, the liquor will be in the state of “turbidity”, which can be clearly observed at the close of the valve. At this time, it is necessary to consider the problems such as too little valve opening and too much time occupied by the standby pressure and pressure relief of air filling.
Thirdly, the failure of pressure relief device can not ensure the timely discharge of part of the pressure with gas. One example is that the distance between pressure relief track and discharge valve is too large which causes the opening pressure is not sufficient.
The reasons and elimination measures from the equipment side are described above, but we believes that specific problems should be analyzed in detail to timely and effectively remove faults and ensure the normal and orderly production.
However, the most important thing to control the froth turning of beer filling is the management of people. First of all, it is necessary to strengthen the skill training of operators, requiring them to understand the process and master the equipment. Therefore, when a fault can be correctly judged, targeted measures will be taken in the shortest possible time to eliminate the fault. Besides, it is to strengthen the maintenance work after shift that can eliminate a problem in bud condition, assuring the equipment runs normally. Only in this way can all the problems be solved easily.
Post time: Nov-26-2018