1. Heat water above 140 degrees but below 180 Controlling temperature is not as simple as heating your water to 140 and spraying down the area you want to clean.
  2. Drain all liquid in tank and rinse with hot water, remove Co2 with a vacuum system or you can use a 5 HP shop vac for 20 minutes. Very important! Co2 neutralizes the caustic solution. (be sure to open up all valve to make an air change)
  3. Pre heat tanks with hot water before using caustic with spray ball.
  4. Start caustic rinse with sodium hydroxide around 2 to 5 oz. per gallon should be done in 7 second bursts and rinse until clear liquid come out of the trub dump or drain. Repeat on all ports.
  5. Drain caustic and burst rinse on all ports, same as caustic rinse except with hot water.
  6. After rinsing with hot water remove all sanitary connections and valves to soak in caustic solution. Inspect all ports and openings for any type of buildup especially around the spray ball if you find buildup clean with brush, when done with the soaking part put back together and rinse again with hot water.
  7. After vessel is back together it’s time for an acid rinse, there are 3 reasons to acid wash Acid neutralizes caustic solution 2. Helps bring back integrity of the stainless steel. 3. Breaks down any leftover mineral deposits left inside of the tank.
  8. start by hooking your pump on a recirculating cycle system to be able to put the acid back in the vessel when is leaves, one of the mixtures you can use is a half and half mixture of phosphoric acid and nitric acid about 1 0z. Per gallon, rinse continually for around 20 minutes or until you decide. When done, rinse with hot water, drain water, seal the vessel up and do not open until ready to brew/ ferment.

Find out if you are buying quality equipment.

Checking Equipment Quality
Generally, when comparing and contrasting each offer that a supplier provides, there
are many points that should be taken into consideration in order to ensure that the
best selection is made. These points can be divided into two categories: tangible
(material quality, type of fittings, welding quality, etc.) and intangible (production
skills, customer service, after sales service, etc.)
In this document, we will focus on the different aspects that we believe are of critical
importance when trying to select a supplier. We will provide you with key quality
factors that should be focused on to assess the quality of the equipment being
Type and Quality of Material and Peripherals Implemented
Throughout a System
1.- Stainless Steel 304 (SUS 304) is the standard material that should be used for
any type of brewing system and for those willing to pay extra for a higher quality
material, Stainless Steel 316 (SUS 316) can be used. But in the Chinese brewery
manufacturing industry, their main point of focus is to reduce the cost of production
while maximizing their profits. The manner in which they achieve this is by utilizing
cheaper material such as Stainless Steel 301 (SUS 301) and in some cases even
Stainless Steel 201 (SUS 201). The negative impacts this will have would be a
reduced life span and rapid rust formation. There have also been instances where manufacturers utilize SUS 304 for all interior
tanks, but use SUS 201 for outer cladding, tank legs, etc. The most extreme case we
have witnessed was the usage of carbon steel for the leg supports of the tank
(welded onto the interior tank) and decorated with a SUS 304 exterior. This would
give the appearance of SUS 304 but in reality is still carbon steel.

2.- Equipment fittings such as valves, piping, etc. are also critical points that need to
be taken into consideration. Below, I will provide a comparison between a lower and
higher quality butterfly valve: There is an evident difference between one valve and the other, the butterfly we
implement has more flow control, sturdy ergonomic handle and longer life span
compared to that of the competition. However, this higher quality valve also has a
higher material and production cost. The heat exchanger we are currently using is the best we can source in China,
which is a two phase chilled (water and glycol respectively) that is made of SUS 316 and possesses a very high cooling efficiency. In addition to this, all interior tubing is
Stainless Steel 316 that would allow to design the manifold to send the outflow of
heated water (phase 1, city water) into the HLT, Kettle, or any vessel where you can
place your brewing water for the next batch.
On another note, all of our system implemented pumps and motors are renowned
brands such as ABB. And we would be more than happy to utilize any specific name
brand pump per customer request.
As a final important factor, we self-manufacture our manifolds in order to ensure that
all welding have no points for contamination and can be sanitized 100% as well as
provide a maximum degree of flexibility with all of our designs. Our skilled welders
cut the pipes as evenly and smoothly as possible so that all welds can easily be
done (both inside and outside) and create customized connections.

Suggestion on inspecting the materials and fittings:
1) Ask different suppliers if the materials they are using is SUS304 or ask them for a
material parameter certification.
2) See or confirm what kind of butterfly valve, heat exchanger, motor, pump etc. they
will use for you.
3) See what they normally use or what kind of components they will use for detailed
parts such as the top manway on each vessel throughout the brewhouse, sample
valves, side/top manways for fermenters and bright beer tanks. (You should be
allowed to modify equipment that best suit your brewing process.)
In one words, you need to make sure what they will do for you on your own brewery

Craftsmanship / Production Skill:
A crucial aspect for a high quality system is the welding and polishing throughout the
production process. Improper welds and inadequate polishing, especially in the
interior of the vessels, can lead to improper cleaning and contamination as well as
impact the structural integrity throughout the system. Another important factor that goes hand in hand with craftsmanship would be the
equipment design. Different suppliers may implement different production protocols,
however, most of the Chinese companies will select economically inexpensive designs (minimize materials as well as labor.) An example of this would be the
cooling jacket that is used in the inner tanks of fermenters and BBTs.

Comparing and contrasting both cooling designs, the dimple jacket that we use has a
better cooling effect. The reason is that as the jacket is filled, it provides an even
cooling effect throughout the vessel, while minimizing flow rate by the individual
welds that are placed throughout the jacket. This in turn drastically increases the
cooling efficiency of the vessel but in turn this requires more labor, time and

On the other hand, the cooling band does not provide an efficient or uniform cooling
effect due to its unrestrictive flow and that the glycol increases in temperature as it
moves along the band. This will require a longer cooling time as well as having the
pump and chiller constantly on until the temperatures of the tanks reach the set point.
However, due to its simplicity, the production cost is relatively cheap and will also
drastically reduce the production time frame.
Also, sometimes when the cooling jacket is welded, the interior polish of the vessel
will be affected. In our current production method, the welding joint can be polished
after welding them together, which ensures that all interior tanks have a smooth
interior surface.
Suggestions on inspecting the production process:
1)Look carefully at the weldings and polish of the vessels, which is an indicator as
to the quality of the equipment being provided.
2)Clarify the design of each vessel and their production process, like the cooling
jacket design and installation as well as the welding process that is being
3)See the interior polishing, including tanks, piping line etc.
4)Clarify which components are fully welded and which are not.
Even before production, you should provide the manufacturer with a rough idea in
regards to your brewing process, like beer Gravity/Plato, amount of malt to be used,
For example: If we use 300-400kg malt for 1000L wort batch, but the gross volume
of the mash tun is just 1300L, we would be unable to obtain our targeted 1000L wort
Additional Points of Consideration
Software Suggestions:
1) Making the control level clear, is it PID control (with simple digital meter) Or PLC
control, or manual controlled?
2) What kind of brand? Siemens touch screen or not? CE certified or not? Or any
other special required standard?
3) What kind of software? If that is Siemens S7, series 200 or 1200 or 300? Or you
need to tell what is more suitable or reliable to use in your place? Currently, S7-200
series PLC is mainly for China.
After Sales Service Suggestions:
1) What they will do on the installation on site?
2) Warranty policy and duration

Additionally, you must make sure, if the sales man you are contacting with is
professional enough, he/she should have a clear understanding of the brewing
process, or at least have a high level of familiarity with brewery equipment. In other
words, if the salesman cannot understand what your requirements are, how will
they be able to provide you with a functional brewing system that meets your

All about the Food Grade 304, 18/8

XIMO USA brewing systems are made from the highest food grade virgin stainless steel, we use 304 18/8,  what does it mean? 18/8: This is one of the most common grades of stainless steel used for food preparation and dining, also known as Type 304 (304 Grade) and are part of the 300 series. The first number, 18, refers to the amount of chromium in and the second represents the amount of nickel.  For example, 18/8 stainless steel is comprised of 18% chromium and 8% nickel.

304 grade stainless steel is also comprised of 0.8% carbon and at least 50% iron. The chromium binds oxygen to the surface of the product to protect the iron from oxidation (rust). Nickel also enhances the corrosion resistance of stainless steel.  Therefore, the higher the nickel content, the more resistant the stainless steel is to corrosion. The stainless alloy resists most oxidizing acids and can withstand all ordinary rusting. HOWEVER, IT WILL TARNISH. It is immune to foods, sterilizing solutions, most of the organic chemicals and dyes, and a wide variety of inorganic chemicals. Type 304, or one of its modifications, is the material specified more than 50% of the time whenever a stainless steel is used.
Because of its ability to withstand the corrosive action of various acids found in fruits, meats, milk, and vegetables, Type 304 is used in all kind of applications. It is also used in numerous other utensils such as cooking appliances, pots, pans, and flatware.

Type Analysis of Stainless Type 304

Carbon 0.08% max. Silicon 1.00% max.
Manganese 2.00% max. Chromium 18.00-20.00%
Phosphorus 0.045% max. Nickel 8.00-10.50%
Sulfur 0.030% max.

How XIMO welds material


image23 (2)

Our team is dedicated to quality welding using GTAW process. Gas tungsten arc welding (GTAW), also known as tungsten inert gas (TIGwelding. TIG is an arc welding process that uses a non-consumable tungsten electrode to produce the weld. GTAW is most commonly used to weld thin sections of stainless steel and non-ferrous metals such as aluminum, magnesium, and copper alloys. This processes allowing for stronger, higher quality welds. GTAW is complex and difficult to master, it is significantly slower than most other welding techniques. Therefore, the quality of the craftsman ship that XIMO USA uses is among the best in the industry.


Jacketed VS Unjacketed Brewing Equipment

When referring to brewing equipment, the term: Jacketing, is something of a modern luxury when brewing. The cost of jacketing your brewing equipment can be slightly more costly initially , but can allow for a greater degree of versatility when making brews.

Jacketing, simply put, is a fancy term for a piece of brewery equipment that has been surrounded with extra metal plating that allows a cooling material to pass through and maintain the internal temperature of the vessel. As the temperature rises, a mechanism triggers the release of a cooling agent, such as glycol, to reduce the temperature until it returns to the set value, turning off the release of the cooling agent. When a vessel is jacketed, the internal temperature will not be subjugated to the warmer temperatures of the brewery. This allows you, as the brewer, to develop different types of beers at the same time without being constrained to the temperature of the brewing room.

Non-jacketed brewing vessels, on the other hand, will be greatly influenced by their surroundings. For example, a non-jacketed fermenting tank would have a similar internal temperature to its surrounding environment because it lacks a jacket to maintain a cooler internal temperature. If your brewery is in a temperature-controlled room, like a cold room, then a non-jacketed fermenter could be an effective tool for your brewery, but without that cold-room, your fermenting beer would gain an off or different taste than expected.

Jacketed Brewing Equipment
Jacketed Brewing Equipment: The pink and red area is the jacketing that helps maintains the internal temperature within the brewing vessel.
Unjacketed Brewing Equipment
Unjacketed Brewing Equipment: Compared to the jacketed equipment, there is no pink area surrounding the vessel. This means the internal temperature will typically be very close to the external temperature of the brewing vessel.


Overview: Jacketed brewing vessels provide you with more flexibility to create new and different beers for your consumers by removing the need for temperature controlled rooms. Non-jacketed brewing vessels require a temperature controlled environment to ensure the a constant, delicious taste to to ever brew, and even then, you will usually be constrained to making only a single type of beer.

Verdict: Consider the pros and cons before making a decision between the types of vessels. Non-jacketed equipment may be cheaper than jacketed equipment, but jacketed equipment provides that necessary brewing freedom.


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Brewing Made Easy – A Complete Introduction to Commercial Brewery Equipment

The full guide on starting your first commercial brewing system.

You’ve been brewing some great beers for quite some time now. Your family loves them. Your friends love them. And now you think its the time to expand into something larger to start your own brewing business.

Here at XIMO Brewing Equipment, we understand that making that jump to using commercial brewing equipment can be a little unnerving. So we’ve made a little guide to help you through the brewing process for commercial breweries and familiarize you with the different equipment and procedures you’ll be work with when you’re ready to take that next step.

*Every piece of equipment in every picture is designed and constructed with the highest quality in mind, by XIMO Brewing Equipment

Milling your Malt
Step 1 of brewing: Milling your malt
Step 2: The Brewhouse
Step 2: Passing the malt through the Brewhouse
Mashing and Lautering
Step 2a. Mashing and lautering your grist into wort
Step 2b: Boiling and Whirlpooling
Step 2b. Boiling your wort and hops ands seperating the hops from the wort.
Step 2c: Lowering the Wort Temperature
Step 2c. Lowering the wort temperature by passing it through a plate heat exchanger
Step 3: Fermenting you wort
Step 3. Adding yeast to the chilled wort to ferment it into beer
Step 4: Carbonating your Brew
Step 4. Carbonating your beer to give it that extra kick
Step 5: Cleaning your Tanks
Step 5. Cleaning your brewing system for the next brew



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