 Lye on left, beer on right Separate the wheat beer from the chaff
December 15th 2006 Erdinger Weissbraü has installed critical control points under quality assurance program HACCP, but decided to take it one step further to ensure a 100 per cent protection of its keg cleaning and filling process. So it installed another.
As a keg filled with lye has a higher temperature than a keg filled with beer, continuous temperature monitoring was the answer. With spot pyrometer thermometers not reliable enough, the company chose an infrared camera, as when correctly adjusted and interpreted, its images enable a virtually error-free measurement.
The company now runs a Flir ThermoVision A20-M over every keg before it leaves the conveyor belt of the filling station. If it identifies a keg with a different temperature, an alarm is triggered, the conveyor belt is automatically stopped and the keg is manually removed.
Since installing the system, Erdinger claims not one keg filled with Lye has left the filling shed.
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