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