The Fuller’s Griffin Brewery undertook a project to observe and record data from cleaning cycles with the aim of reducing the amount of water used and waste water produced, whilst maintaining or even improving hygiene quality in our vessels.
By taking into account variables including water pressure, duration of cycles and water temperatures, we conducted trials where parameters such as flow rates, duration and frequency of CIP (Cleaning in Place) cycles were adjusted. The results were analysed to monitor pH levels and levels of turbidity. The original CIP cycles consisted of 2 x 2 minute rinses.
After analysing results obtained from many different variations, we found that the most efficient method was to amend this to 3 x 50 second cycles. The required pH levels were reached sooner and the time taken to conduct the rinses were reduced.
This resulted in an outstanding reduction in water usage, and reduced the amount of effluent produced by 37.5%, without compromising hygiene quality.