Beer is packaged in cans, kegs and bottles. Among these, glass bottles are most commonly used, and need to be hygienically clean before filling to avoid spoilage due to contamination. The cleaning process is carried out with the help of bottle washers, especially designed to clean and sanitise the bottles. The process is water intensive, and hence economical use of water is important

We often find that zone temperatures in the bottle washer range between 80 and 85 degC. Temperature overshoots result in damaged bottles and lead to higher energy consumption i.e. higher MJ/HL. On the other hand, excess makeup water to the equipment leads to a drop in temperature in the zones reducing the machine productivity (BPM), as well as increasing the heat load requirement of the equipment. Steam traps also need to be kept bypassed to achieve the desired temperature profile as conventionally selected steam traps are unable to evacuate condensate.

Forbes Marshall addresses gaps in the steam system design by reducing the supply steam pressure to the bottle washer from 4 to 2.5barg, providing zone-wise precise temperature control and ensuring the steam traps can effectively evacuate condensate. Our diagnostic and control solutions for water help with efficient water management at the equipment. Our solutions also help monitor pH and caustic tank levels.