1. The isobaric pneumatic switch device of the craft beer equipment is not adjusted properly, and the inflation and backup pressure opening valve is not sufficient, and the equal pressure cannot be achieved within a unit time, resulting in the backup pressure of the wine tank being greater than the air pressure in the bottle, and the drinking speed is too fast.
2. There is not enough time for still wine. The opening and closing of the wine valve of the filling machine is divided into two processes: drinking and static stability. The wine will be in a "turbid" state if the drinking is sufficient but the still time is not enough. This can be clearly observed at the closing valve. When the wine valve is too small, the problems such as too much time for inflating backup pressure and pressure relief should be considered.
3. If the pressure relief device fails, it cannot guarantee to release part of the pressurized gas in time. For example, if the distance between the pressure relief track and the discharge valve is too large, the pressure relief opening is insufficient.
The reasons for the foaming of the wine valve and the troubleshooting measures are described above from the equipment. However, specific problems should be analyzed in detail so as to eliminate the fault in a timely and effective manner and ensure normal and orderly production. However, if you really want to control the foaming problem of beer filling, the most important thing is to management of people. First of all, it is necessary to strengthen the skill training of operators, and require them to understand the technology and equipment, so that they can make correct judgments when there is a fault, and only then can they take targeted measures and solve the fault in a short time. The second is to strengthen the maintenance work after the shift. It is necessary to check and watch frequently to eliminate the problem in the bud and ensure the normal operation of the equipment. Only in this way will all problems be solved.
