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Working time and manpower for commercial brewery

                        Working time and manpower for a commercial brewery

 
With a 100HL/Brew brewhouse, it can reach to 200,000HL annually by brewing 7 batches per day.
For this large commercial brewery factory, usually it runs 18-24 hours per day to achieve high
economic benefit.

What’s more, working 24 hours has more advantages than 18 hours.
1) Much higher equipment utilization for 24 hours.
24 hours: brew 7-8 batch, 3 work shifts.
18 hours: brew 4-5 batch, 2 work shifts.
The difference is 3 batch.

2) Sanitation is easy to be controlled, and save cleaning workload.
Work 18 hours, stop 6 hours every day, it may germinate bacterium in pipeline or tanks inner
during stopping time.
So it is better to work continuously for several months, then stop 1-2 months to fix and maintain.
There is also a referenced manpower list.

No. Working Procedure Numbers Of Staff Shift
1 MALT TRANSFER 3 3 work shifts
2 MILLING 3 3 work shifts
3 BREWHOUSE 6 3 work shifts
4 HEAT EXCHANGER COOLING 3 3 work shifts
5 YEAST PROPAGATION 1  
6 FERMENTATION 6 3 work shifts
7 FILER 6 3 work shifts
8 BOTTLE LOADING 3 1 work shift
9 BOTTLE WASHING 2 1 work shift
10 BOTTLE CHECKING 3 1 work shift
11 FILLING 2 1 work shift
12 BEER TESTING AND CHECKING 2 1 work shift
13 TUNNEL PASTEURIZER 2 1 work shift
14 LABELING 2 1 work shift
15 BEER TESTING AND CHECKING 2 1 work shift
16 CASE PACKER 2 1 work shift
17 OTHER 6 1 work shift
 
 
Edited by Emily 
Sales Manager in Tiantai Company
Email: [email protected]
 

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