Breweries

Compressed air in breweries is used in five areas. In four of these areas, the compressed air is in direct contact with foodstuffs and therefore must meet the highest purity standards: the residual oil content must be better than Class 1. As a control air, oil-free compressed air operates valves (e.g. in the brewhouse or in bottle and keg filling). Sterile air is used for wort aeration and siphonage. For basic cleaning, compressed air as a purge gas blows CO2 from the tanks. In the last step, for the final sealing of the bottle caps, no sterile compressed air is needed. Here ordinary working air is sufficient.