WINERIES & BREWERIES

“It is electric, it uses very little water, it gets up to higher temps, it’s faster ! I haven’t found a single thing that’s not a positive.”

Arron Bell Domaine Drouhin

““With steam we’re able to sanitize in about half the time as hot water and we figured we’re using about 114 Liters over the half hour. So, water usage goes considerably down as well.”

Kevin Johnson 12th & Maple Wine Co

Sanitize and Restore the Foeders in Your Craft Brewery

Using steam is the perfect way to sanitize in your craft brewery. Foeders have similar cleaning challenges as barrels being wood. In addition, they are very large. Steam can restore and fill in the gaps between foedor staves and sanitize effectively and relatively quickly.

The fastest and most eco-friendly way to sanitize every nook of the surface is using wet heat, a.k.a. saturated steam. Unlike hot water or wet steam (water vapor), saturated steam (a.k.a. dry steam), which is the gaseous form of water that carries heat, can travel far and around obstacles and reach areas that hot water in liquid form cannot.

Energy spent to boil only 19 Liters of water versus the alternative (thousands Liters of water) equates to big savings on your power bill. Using less water and energy is not only friendly to your wallet but also to the environment.

Steam is the Superior Method of Barrel Sanitizing. Period.

The OPTIMA STEAMER generates steam temperatures 178℃ and is capable of delivering temperature of 123~137℃ at the nozzle tip in ambient temperature and pressure. When steam is fed to a barrel or tank and lightly pressurized, it can reach much higher temperature in a relatively short time.

You can use the OPTIMA as a stand alone cleaning station to sanitize 2 barrels simultaneously. For larger facilities, the OPTIMA can be paired with an automatic barrel washer line and loading system, cleaning 4 barrels at a time.

Paired with our barrel tool, dry steam penetrates wood’s surface and pores. Because of its gaseous properties, steam can reach 0.64~1.27cm into wood, using moisture and temperature to kill hidden bacteria naturally. Steam’s saturated vapor is able to penetrate better than heat alone, making it ideal for reaching difficult areas that are often impossible to reach using boiling water or chemicals like ozone. Amongst competitors, the OPTIMA STEAMER delivers steam at a higher, more consistent pressure more quickly, which equates to higher temperatures and saving time.

THE OPTIMA STEAMER

KILLS YEAST, MOLD & BACTERIA

Steam is proven to effectively and rapidly inactivate most microorganisms. At a temperature of over 100°C for 5-10 min, steam will destroy all active bacteria, yeast, and fungi. While some yeast strains are known to be resistant to low pH, high alcohol and/or SO2, dry steam will combat these microbes known to cause spoilage.

EXCEEDS SAFETY STANDARDS

The OPTIMA SE-II is designed to the highest international standards, including OSHAapproved (bearing ASME and NB stamps) and CSA-certified (Canadian-compliance) models, all with a sleek, self-contained design so that you can be rest assured your business and staff are safe operating an OPTIMA STEAMER.

SANITIZES SUSTAINABLY

The OPTIMA STEAMER uses a fraction of water during wine barrel sanitation, creating high temperature steam to kill microbes. The lack of wastewater and the eliminated need for chemicals is eco-friendly.

Watch the OPTIMA STEAMER Swell a Barrel in Minutes, Not Hours

Dry steam rehydrates barrels while sanitizing them, and it can accomplish this in a matter of just a few minutes and with only about half of a 3-4 Liters of water per barrel.

Pressurized steam quickly penetrates wood’s surface and pores, killing microbes deep in the wood while delivering moisture that fills the gaps between staves

Benefits

• Clean & sanitize with 1.9 Liters of water
• Remove brett, yeast, mold and fungi
• Chemical-free sanitation
• Extend the life of the barrel
• Swell the barrel in minutes
• Does not affect the toast/char

HIGH TEMPERATURE BOTTLING LINE

Steam is perfect for CIP. Bottling line equipment parts can be delicate and cannot be exposed to high psi or highly acidic chemical agents. Dry steam can deliver over 93℃ temperature throughout nozzles and pipes inside bottling lines with less time and water spent.

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