Utilizing ozone: Energy savings in automated CIP sanitization

Technical Session 15: Cleaning & Packaging Session
Lars C Larson, Trumer Brauerei, Berkeley, CA, USA
Co-author(s): Darren Moser, Trumer Brauerei, Berkeley, CA, USA

ABSTRACT: Trumer Brauerei recently installed a system to generate ozone for sanitizing product lines during CIP. Ozone has long been recognized as an effective sanitizer due to its extremely high oxidative power. Typically when used as a sanitizer it is used for surfaces and not in CIP systems. The primary impetus behind the installation was the energy savings provided by the sanitizing method. Trumer was conducting hot water sanitizing on its wort line. With the new method, ozone is created on demand and injected into cold/ambient water circulating through the line. Ozone degrades rapidly at higher temperatures and stays effective longer the colder the water, therefore cold sanitization is desired and most effective. The energy and cost savings are due to the reduction in natural gas consumption. Cold sanitizing would also be possible with chemicals; by using ozone there are the additional benefits of generating only the amount of sanitizer needed on demand, and the reduction of chemical usage, which is beneficial both from handling and cost perspectives. The cost of the installation was subsidized in part through grants from PG&E (the natural gas provider) and from the city of Berkeley, which had funds available through a federal program called Money for Energy Efficiency. This novel approach required an installation with a high degree of precision control of the ozone levels generated, as well as a high level of process automation, so the operator would not be required to spend much time monitoring the process. The system was installed in one area of the brewery and once proven will be utilized in additional areas, increasing the savings benefit. This presentation will discuss the cost/benefit calculations, design elements of the system, commissioning issues, operation, and results.

Lars Larson studied brewing science at the Technical University of Berlin, Germany, and received a Diplom-Braumeister degree. He has worked in breweries ranging in size from small brewpub to microbrewery to regional, as well as large national, on three continents. Since 2004 he has been master brewer at the Trumer Brauerei in Berkeley, CA.