Exploración del impacto de la automatización en la calidad y la creatividad de la cerveza artesana

Automation is the use of software and hardware to perform processes performed by humans. For the most part, brewing is a batch process, and for a long time, each batch was made by hand. Since the early days of the Industrial Revolution, brewers have been looking to reduce manual labor and focus brewers attention on beer quality. Even small breweries and beer bars may now use automated processes.

As a craft beer equipment manufacturer, the Micet Craft system is committed to optimizing the structure of beer equipment, technological processes, and automation control concepts. We learned from the communication with partners that the degree of automation corresponding to semi-automatic and automatic is the focus of attention. This article will analyze the concept of automation and share it as an experience.

Índice ocultar

1 beer process

2 semi-automatic control

beer process

The main atmosphere of the beer production process is four parts: malting, saccharification, fermentation, and canning. With the cooperation of computer and testing equipment, with the help of the corresponding software platform, different control schemes can be selected according to different needs, and the precise change of parameters such as temperature and pressure in the production process can be achieved to ensure the production process requirements.

semi-automatic control

Whether the temperature is collected with an intelligent temperature control meter or a PLC module, it must be determined by the process control requirements. It is required to start and stop the motor and pump by pressing the physical button or the button on the touch screen, that is, manual control. For example, the frequency converter that controls the pump relies on the knob on the control panel to adjust the frequency, so about control the flow of the pump from the surface. The temperature of the saccharification pot and filter tank is only collected and displayed without any processing. These are all controlled .

semi-automatic

Why is it called semi-automatic? That’s because the temperature of the fermentation tank and the temperature of the ice water tank are controlled, and the ice water pump starts at the same time when the solenoid valve of the fermentation tank is opened. Provide ice water cooling for the cooling jacket of the fermentation tank, and the refrigerator starts when the ice water tank is higher than the set temperature and stops when the temperature is reached. The manual saccharification and the automatic fermentation part are usually called semi-automatic. Semi-automatic small home-brewed beer equipment is more suitable for restaurants, bars, and other entertainment venues.

automatic control

Beer equipment can meet the requirements of beer technology, but with the development and maturity of the beer market, consumers have higher and higher requirements for product quality, as well as higher and higher requirements for beer technology and equipment. The engineering and application research of the technology, control and production management of the beer production process has been improved. Using advanced control technology, computer technology, network technology and modern measurement technology, a comprehensive automation system for beer production equipment and process characteristics has been developed.

automation

There is no absolute understanding of what matters. After all, it is small craft brewing equipment, not large brewery equipment. It will be subject to the consideration of sensor cost and installation space. The saccharification process starts from the raw material silo transporting to the silo weighing, and then to the opening of the valve entering the pulverizer. The crushed malt powder is transported to the powder silo, and then the valve of the powder silo is opened and put into the saccharification pot. This process can be applied to equipment of more than 1 ton to reduce labor intensity and save labor. It can be automated, and the technology is mature. The steam heating pots in the saccharification system can control the temperature, add water to control the flow, the mixed water can be controlled by the confluence valve, the pneumatic valve position feedback, and the empty material level detection are more practical. But some tests are also flashy, especially for craft brewing equipment. For example, the liquid level sensor measures the real-time liquid level in the pot. Water is added to the mashing pot by a flow meter. After the material is used up, there is an empty material level detection. It is a general look at how much is left in the pot, which is not as reliable as a liquid level gauge. The diaphragm of this micro-pressure sensor is particularly vulnerable to damage and must be protected. The liquid level gauge in the boiling pot is even more difficult to use. The current capacity can be known before the pot is opened, and the liquid level will not be calm after the pot is opened. It’s not easy to see how much evaporated. You can only stop the heating and observe after calming down. This is all done by the liquid level gauge. The turbidity during wort filtration is generally seen with the eyes, followed by sampling and testing. If you want to detect real-time data online and control it, the cost is too high, the cheap is inaccurate, and the accurate is as low as 50,000 to 60,000. With such a system, you don’t know whether to sell equipment or sensors. The cost of sensors is far more than the device itself. When the temperature of the automatic mashing system rises , the corresponding stirring will start according to the preset frequency, and the corresponding valve on the pipeline will open when the mash is poured. The pump starts . After the material is discharged, the valve and the pump are judged to be shut down according to the signal of the material level sensor. The temperature of the fermentation tank and the ice water tank is still controlled.

After reading the above description, you should be clear about the boundaries of automation. Some are unnecessary, such as turbidity. After sampling and testing, manual confirmation can save so much money.

Summarize

The engineers of Micet Craft have been engaged in the design, processing, and brewing of craft beer equipment for more than 20 years. During this period, many innovations have been made in the structure, process flow, and control concept of the equipment, which are still being used in the industry. In the future, I will share with you the topics arising from equipment application, technological process, brewing process, and after-sales service.

The engineers of Micet Craft have been engaged in the design, processing, and brewing of craft beer equipment for more than 20 years. During this period, many innovations have been made in the structure, process flow, and control concept of the equipment, which are still being used in the industry. In the future, I will share with you the topics arising from equipment application, technological process, brewing process, and after-sales service.

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Get a turnkey solution for brewery equipment

If you plan to open or expand the brewery, you can contact Micet Craft directly. Our engineers will design and manufacture brewery equipment according to your brewing process. Of course, we will also provide you with a complete turnkey solution. Also, if you plan to expand the brewery, we will provide you with customized solutions.