Usuario Rodrigo1550

Clave: Santana1550

CHAPTER 1
Plant Engineering, Utilities,
and Process Control Equipment
John Manett

Kalamazoo Brewing Company

1. What roles do the departments of engineering and maintenance perform?

Brewery workers are both enabled and limited by the equipment available for use.
Engineering and maintenance are the disciplines that deal directly with these capabilities.
Equipment that is malfunctioning, illmaintained, or inappropriately selected presents real
challenges to even very qualified brewery production personnel. Too often, expedient choices in
equipment selection or maintenance reveal their true costs in compromised product, high labor
costs from equipment downtime, or even objective safety hazards.

The engineering department works to find the best solutions within the constraints of
space, time, budget, and flexibility, while the maintenance department assures the continued safe
and proper operation of existing equipment. Breweries may have engineering and maintenance
departments dedicated to the equipment that they are ultimately dependent on, or (especially in
smaller plants) these responsibilities may fall under the purview of operators as ancillary duties.
Installation of new equipment may be handled by either department or performed by an outside
contractor. Knowledge and skills of particular relevance to these brewery disciplines include an
understanding of plant equipment such as pumps and cooling systems, good mechanical skills, and
familiarity with common brewery construction techniques and materials. An appreciation for
brewery controls and electrical systems is increasing in importance.

The purpose of this chapter is to give the reader a rudimentary understanding of the
vocabulary and concepts useful in these areas. Many of the calculations are greatly simplified; this
is done purposely, to allow the reader to successfully perform "quick and dirty" calculations
resulting in answers that provide rough orders of magnitude. A greater level of detail for most
calculations may be found in the recognized brewing and engineering literature.
Materials
2. What materials are commonly used in brewery equipment?

Breweries are specialized sanitary food production facilities that utilize a variety of durable, yet
easy-to-clean materials.

a. Copper was traditionally used for brewhouse vessels, because it is easy to work with and has
superior heat-transfer properties. Cleaning copper is problematic, because it tends to degrade
when common brewery cleaning agents are used. It has largely been supplanted by more modern
materials.

b. Stainless steel is an alloy of iron, chromium, nickel, and in some cases molybdenum. The
advantage of such an alloy is that it resists oxidative attack (rust) very well. The two main
metallurgical series in brewery use are types 304 and 316. Brewhouse vessels, fermenters, and
pipirig are commonly constructed of type 304. Type 316 is more resistant to corrosion and easier
to machine but is more expensive. It is generally used for specialized fittings such as valves and
pump parts. Stainless steel nuts, bolts, and common household pots generally are made of the less
expensive 18-8 series alloys. Brewery equipment is fabricated mainly by the tungsten inert gas
(TIG) welding process. The hot welding area is bathed in an argon blanket, which excludes oxygen
and produces an exceptionally smooth and clean fusion area.

The most common surface finishes in the brewery are 2B, #4, and Brewery Quality (BQ).
Finish 2B has a dull yet very smooth finish originating at the rolling mill. Finish #4 has a higher
luster but is less smooth; it is a more expensive finish, achieved by surface grinding to 120-150 grit.
It is used mainly for vessel exteriors where appearance is important. BQ is a finish used for pipes
and fittings in large breweries. These finishes can be described by a roughness average (Ra) value,
which relates to finish profile measured in microinches. (millionths of an inch, or pin.).
Electropolished goods have an Ra value of less than 10. Finish 2B has an Ra Value between 20 and
60; a range of 30-70 is acceptable for #4; and that of the ID surface of BQ materials must be below
100.

Stainless steel for brewery use should be pickled or passivated. This process removes iron
contamination, oxide scale, and other foreign material that may affect the appearance and/or
corrosion resistance of the alloy. Stainless steel can be passivated by using a nitric acid blend or
the safer and more environmentally benign citric acid (see Chapter 2, Volume 3, for a discussion of
passivation).

Although stainless steel is able to resist oxidative attack well, it is not impervious. Chloride
is particularly aggressive toward stainless steel. Hight concentrations of chloride, improper
insulation material, heat, and crevices can singularly or jointly quickly destroy costly brewery
equipment.

c. Piping materials vary with application but may include

Stainless steel, generally used for product transfer and also used for CO2 supply to facilitate clean-
in-place (GIP) operations

Copper tube, used for water service and often for CO2 and glycol piping
Threaded steel pipe, used for both steam and natural gas supply; galvanized pipe is often used for
compressed air

PVC (polyvinyl chloride), used for drains, vents, glycol piping, and some water systems; threaded
PVC fittings in glycol systems can be problematic because of cracking and failing

d. Piping and tubing are sized by both their diameter and wall thickness.

Pipe is rated by a schedule that relates to wall thickness. Common schedules include 5, 10, 40, and
80. Pipe sidewall thickness increases with larger schedule numbers.

Copper tubing is of type K, L, or M. Type K is preferred for refrigeration applications, because it has
the greatest sidewall thickness and is the most flexible. Type M is the least expensive, because of
its thin side-wall, and is used mainly for residential applications. Type L is specified for most
brewery applications. Copper may be silver-soldered for refrigeration or gas applications, but lead-
free solder must be used for potable water service.

The seamless type 304 stainless tubing used for most wort and beer transfers is measured by its
outside diameter, It has a wall thickness of 0.065 inch and is polished both internally and
externally. Large breweries may use the less highly polished BQ schedule 5 stainless steel pipe for
product transfer.

e. Insulation both saves energy and protects personnel from contacting equipment at dangerous
temperatures. For materials that are warmer than ambient temperature, such as steam lines,
fiberglass or the more ridged foam glass is commonly used. On heated brewery vessels, insulation
with a very low chloride content, such as Inswool, should be used to prevent conditions under
which a degradation of stainless steel called stress corrosion cracking (SCC) occurs. For
applications colder than ambient temperature, care should be taken to select insulations with low
water permeability. In these cold applications, condensation tends to inundate inundate the
insulation, if given the opportunity. For this reason, expanded polyethylene or polystyrene
materials perform better than fiber-glass or Armaflex materials. Regardless of the type of
insulation, the exterior should be covered with a plastic or metal sheathing to protect it from
physical damage and/or moisture uptake. Piping and insulation should always be labeled as to
content and direction of flow.

f. Supports, piping, and other equipment are often supported with Unistrut, a preformed metal
channel, and Allthread, a threaded rod. These supports are also available in stainless steel, which
should be specified for use in wet areas. The amount of support required per linear foot of pipe
run is specified for different types of piping and conduits. Commonly, racks are built and hung
from the ceiling to support several types of utility piping as well as electrical conduits.

g. Electrical fittings in breweries are manufactured in a number of construction materials. Wiring

conduits may be made of the watertight and flexible Sealtight-type, plastic, ridged aluminum, or
the non-water-tight EMT (electrical metallic tubing), depending on the application. Flexible
electrical cord is generally of the SO family, such as SJOW (oil, weather, water, and sunlight
resistant). In process areas, brewers should specify electrical installations adhering to the National
Electrical Manufacturers Association (NEMA) 4 standard, which is defined as "protection against
hose-directed water."
h. Quarry tile, epoxy grout, and fiberglass-reinforced plastic (FRP) panels are common industrial
floor and wall coverings well suited to use in the brewery.

i. Elastomers are a class of compounds that act as sealing surfaces in brewery equipment.
Common elastomers include Buna, EPDM, Neoprene, Silicone, Teflon, and Viton. These materials
can be found in use as valve seats (internal seals), manway gaskets, pump seals, interfitting
gaskets, and hose linings. The properties of each differ in flexibility, wear resistance, heat
suitability, chemical compatibility, and cost. For example, Teflon is smooth, comparatively hard,
and very inflexible. These properties make it well suited for rotating fittings but unacceptable for
compression sealing duties. See question below dealing with various elastomers and their
properties.

j. Ultra-high-molecular-weight (UHMW) plastic is well suited for low-friction duty, such as wear
strips and handling parts on bottling lines.

k. Lubricants used in the brewery include various types of greases and machine lubrication oils.
The ubiquitous WD-40 is an acid-based product best suited for freeing frozen or rusty assemblies.
It is better to use light machine oils, such as 3 in 1 brand oil, for light lubrication. Food-grade
lubricants are required wherever there is a possibility of product contamination.

l. Antiseize should be used on threaded stainless fittings because they are particularly susceptible
to galling and seizing. It is recommended that this product be a nickel-based food-grade type.
Vibrating hardware that is prone to loosening over time may benefit from a thread-locking
compound.

3. What are the properties of some types of elastomers?

a. BUNA-N, nitrile, NBR

Temperature: —40° to 225°F (-40 to 107°C)

Pressure: max. 150 psi

Good resistance to oil and solvents

Moderate resistance to aromatics

Handles most food, dairy, beverage, and sanitary services

Excellent resistance to compression set, tear, and abrasion

Good resistance to acids and alkalis

b. Ethylene propylene diene terpolymer (EPDM)

Temperature: -65 to 350°F (-54 to 177°C); withstands short exposure to 400°F (204°C)

Pressure: max. 150 psi

Exceptional resistance to aging and high temperatures, moderate caustics, and acids
Excellent for hot water and steam service up to 325°F (163°C)

Very resistant to abrasion

Excellent resistance to ozone, sunlight, or weather and deionized water

Good tensile strength

Good resistance to mild acids, alkalis, and alcohols

c. Neoprene, chloroprene, polychloroprene, CR

Temperature: —20 to 180°F (-29 to 82°C)

Pressure: max. 150 psi

Originally developed as an oil-resistant substitute for natural rubber

Good resistance to solvents, acids, and abrasion

High resilience

Resists degradation from sun, ozone, and weather

Performs well in contact with oils and many chemicals

Remains useful over a wide temperature range

Displays outstanding physical toughness

Resists burning inherently better than exclusively hydrocarbon rubbers

Outstanding resistance to damage caused by flexing and twisting

d. Silicone

Temperature: —80° to 400°F (-62 to 204°C); withstands short exposure to 600°F (316°C)

Pressure: max. 150 psi

Excellent low-temperature flexibility

Good tolerance to high temperatures

Not resistant to abrasions and cuts

Poor resistance to alkalis and acids

Withstands many chemicals and combinations of chemicals

High standard of purity and non-leaching characteristics

Popular with the pharmaceutical industry

e. Teflon, polytetrafluoroethylene (PTFE), AFMU

Temperature: —40 to 500°F (-40 to 260°C)

Pressure: max 300 psi

Excellent resistance to high temperatures and chemicals

Poor ability to create a seal

Excellent performance properties

Excellent resistance to weather, heat, steam, abrasion, acid, petroleum oil, and vegetable oil

Teflon is a registered trademark of DuPont.

f. Viton, fluorocarbon rubber, hexafluoropropylene-vinylidene fluoride copolymer

Temperature: —20 to 400°F (-29 to 204°C); withstands short exposure to 600°F (316°C)

Pressure: max. 150 psi

Excellent mechanical, chemical, and heat resistance

Well-suited for hot, fatty, and oily products

Poor serviceability in steam use

Especially good for hard vacuum service

Low gas permeability

Viton is a registered trademark of DuPont.

Pumps and Valves

4. The brewery has many different types of pumps. How do some common types work?

Pumps can be broadly split into two families: centrifugal pumps and positive displacement (PD)
pumps. Most pumps of either type should not be allowed to run dry, or seal failure will result.

a. Centrifugal pumps, or velocity-based pumps, are the most common type in the brewery.
They may be of sanitary or nonsanitary construction, may be mounted on a vertical or
horizontal axis, and may be of virtually any size. Unlike PD pumps (such as rotary lobe and
progressive cavity types), centrifugal pumps are able to deadhead, or pump against a
closed system with no damage to the pump. Figure 1.1 shows a stationary application, and
Figure 1.2 shows a cart-mounted pump with a variable-frequency drive to control motor
speed.
b. A liquid ring seal pump looks similar to a centrifugal pump, but the intake and discharge
are located on the face of the pump head casing. Ring pumps have the ability to pump in
either direction and can handle a mixed stream of liquid and gas. This property makes
them ideal for use as CIP return pumps. For proper operation, these pumps require close
construction tolerances and are therefore more costly. Other advantages to