What is the best way to clean and sanitize my stainless steel wine tanks?

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6 answers


Great question.  Below are some guidelines I send to buyer who purchase my tanks:

•	Never CIP the tank below ambient temperature – hitting a cold tank with hot CIP can cause the tank to crack resulting in a leak
•	Remove all other dissimilar metals before CIP. This includes iron, brass, nickel alloy, copper, aluminum, etc.   
•	Using a chlorine or iodine in liquid form, a moist vapor or in gas form is not recommended, be CAUTIOUS as these products are very corrosive.   We do not recommend using these type of sanitizers, however if you do limit the exposure to less than a few minutes, do not allow them to evaporate dry on a hot surface.   Chlorinated caustics are common in CIP but must be properly rinsed from all stainless steel surfaces.  
•	Check the stainless equipment visually as the surface should look and feel clean without any coating or stains.  Stains or discoloration may be signs of improper rinsing make sure to follow the chemical manufacturer’s instructions.  Improper rinsing can lead to etching the stainless thus resulting in pitting which will lead to rust.    
•	Never mix caustics and acids, follow the manufacturer’s instructions.  We recommend you find a local chemical representative to assist you with your cleaning needs.   
•	Chlorinated caustics are commonly used for CIP cleaning to speed up the cleaning process. It is very important that such solutions be thoroughly rinsed from all stainless steel surfaces. If followed by acid treatment, a rinse is even more important. If an acid treatment should come in contact with chlorinated caustic, a violent chemical reaction will take place and lethal amounts of chlorine gas may be released in the equipment and building. 
•	Passivation – if this is a new process for you and you choose to passivate the tank prior to being used, please contact your local chemical representative.  They will be able to assist you with the right method.    Should you like more information on Passivation, please feel free to contact Quality Tank Solutions for additional information.  

Here are a few to do steps that can help prevent your tank from RUST.

•	Rinse your tank: It is very important to rinse your tank; additionally drying is even better.  The sooner you wipe off standing water especially when it contains cleaning chemicals. After wiping tank down, air dry the tank. This procedure will allow oxygen to dry your tank which will help maintain the protective film. 
•	Use proper tools: Use non-abrasive tools when cleaning your tank. Example soft clothes, plastic scouring pads. Do not use steel pads, wire brushes or scrapers.
•	Treat your water: Softening hard water can reduce deposits in your tank. Certain filters that can be installed to remove distasteful and corrosive elements. Contact a water specialist to insure proper water treatment. 
•	Always keep your food equipment clean: Clean your tank frequently to avoid build up, stains and contaminations. Using alkaline, alkaline chlorinated or non-chloride cleaners are recommended. Avoid cleaners containing quaternary salts. Boiling water or heating cleaners that contain chlorides will cause damage and corrosion to your tank. 
•	Regularly restore/passivity (film-shield) stainless steel.  
•	Remember - RUST starts with pits and cracks. 
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I think this depends on a few factors one being the size of the tanks. What size tanks do you need to clean? Do they have CIP arm and sprayball? We make portable dual tank CIP trolleys that may work for the application. A picture, or drawings of the tanks would be helpful. Cheers, Matt
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Hi buddy,
I just read your blog. Wow great post about sanitizing. Thanks for sharing your awesome blog.
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Who does not wish to get clean and classic standard stainless steel?

A well decorated, clean, classic design stainless steel suits typically all decors. There is a lot of information you will get about stainless steel here on the web. There is a lot of inconsistent data floating around, especially on the internet about the best method to clean stainless steel, but the reality is, it is not hard at all!

to here: https://pressurewasherify.com/blog/steel-clean/
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The procedure to clean and sanitize stainless steel wine tanks are as given below:-

Caustic: Caustic (sodium hydroxide), an alkaline cleaning agent commonly used in the clean-in-place (CIP) systems of commercial breweries, is quite effective for removing organics from stainless surfaces, but it is a poor choice for home use. 

Acids: Some acids can be used for a variety of stainless steel cleaning chores. Phosphoric acid and muriatic acid are very effective in removing beer stone (see below). They are often used to neutralize the effects of caustic cleaning solutions. An added benefit of using acids to clean stainless fermentation equipment is that the pH of any residue on the vesselâ??s surface can be more closely matched to that of the incoming beer, thus reducing shock to the beer and to the yeast in it.

Iodophors: Iodophors, which have recently become quite popular with home brewers, are excellent sanitizing solutions. Iodophors are made up largely of iodine, phosphoric acid, and alcohol. Iodophor is also available without phosphoric acid for use with acid-sensitive materials. A concentration as low as 12.5 ppm with a 2-min contact time is adequate for most home brewing needs. http://www.greatbasinindustrial.com/industrial-tanks-and-storage
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NEVER use chlorine in your winery!!!!!

As a rule of thumb, don't use iodine, fluorine, or chlorine to clean tanks. They are susceptible to pitting and corrosion (yes. stainless corrodes- slowly) and becoming brittle proximate to welds; Which could cause cracking due to stress  during welding. 

Chlorine in its useful role is an oxidizer; Like peroxide or ozone. But chlorine will quickly become the "C" in TCA, resulting in a witch hunt through all of your suppliers including, and not limited to your mobile bottler, your barrel salesman, and your cork guy.  I would be afraid to use"chlorinated" anything. Trust me on the TCA. It is not good to have "corked" wines and it's not even from your corks. Anything with natural wood fibers and moisture can be ground zero for TCA when chlorine hits it. Paper, cardboard, pallets, barrels, lumber, etc. can all be the source. Again: Avoid chlorine.  

Ozonated water and chemicals like proxi- clean can do the same sanitizing job as bleach, which would be to sanitize the tank after cleaning or before use. 

To clean your tanks, I recommend a tankless water heater feeding a pressure washer driven, high pressure, low flow tank cleaner - or - a  pump- driven, low pressure, high- flow system using a chemical solution like caustic to remove tartrates and citric to remove what's left. A plain water rinse after that is good. Then sanitize with ozone water or proxiclean/water before use.  

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