1, when the voltage is too low or fluctuate big should stop, wait for the beer equipment to start again after the normal, generally wait for 3 minutes after the shutdown to boot 2, the main engine should first cut off the power supply, and strictly forbid tilt 3, in the daily wine sale end need to unplug the power supply, close the carbon dioxide cylinder valve and cycle the pressure gauge adjustment knob 4, the automatic temperature controller has been adjusted when it left the factory, the user does not need to adjust to avoid the ice layer is too thick to cause failure 5, Check the water level and water quality of the tank every 15 days when the beer brewing equipment is in normal use, and clean the wine pipe regularly. Special cleaning bucket water plus special cleaner for cleaning wine pipe, install distributor, adjust carbon dioxide gas pressure, cycle cleaning twice, then rinse with clean water, and then dry moisture with carbon dioxide gas. In the process of changing water and cleaning, Chinese capital should not splash water on the motor 6, the condenser in and out of the tuyere can not be blocked by obstacles, regularly check the condenser wings, if there is dust, please blow dust with compressed air, if there is fluff, brush off the fluff with brush to ensure good ventilation 7, beer brewing equipment regularly clean distributor and wine head, and soak the sealed rubber ring in warm water of about 50 degrees for 5 minutes to keep rubber elastic 8, Who should be let go when the machine is not in use for a long time, clean the wine pipe and dry the outer wall of the machine and put the packing box on it and store it in a dry place

The safety of self-brewed beer equipment is naturally indispensable, but it also needs to ensure clean and hygienic. For the cleaning and sterilization of self-brewed beer equipment, it is natural that it is necessary to clean and sterilize the beer equipment. The main equipment in beer production process includes saccharification pot, gelatinization pot, boiling pot, wort transition machine (or filter tank), cold wort transportation pipeline, drunken can, wort cooler, beer transition machine, drunk mother addition pump, beer pipeline, wine can, filling machine and all kinds of pipe fittings used in production. Cleaning is to remove as much dirt as possible from the surface of tanks, pipes and equipment. If cleaning and sterilization is not thorough, the residual scale accumulation on the inner wall of the equipment and the propagation of emblem will weaken the effect of fungicides. Yeast and protein impurities, hops and hops resin compounds and beer stones are deposited on the surface of the equipment due to static electricity, which makes the surface of the equipment rough and provides a shelter for microbial growth. Microbial colonies must be removed when washing. Because fungicides are suitable for surface sterilization, they have little effect on internal survival bacteria and are easy to cause re-pollution.