¿de qué sistema se compone el equipo cervecero 5000L?(uno)

Craft beer equipment is composed of a crushing system, brewhouse system, fermentation system, filtration system, CIP cleaning system, cooling system, control system, etc. The engineers of MICET CRAFT discussed the composition system of the 5000L brewing equipment with you.

crushing system

Malt crushing: wet crushing
Crushing of auxiliary materials: roller crusher

brewhouse system

The main parts of each pot/tank of the brewhouse system are all made of international standard high-quality 304 stainless steel. It adopts modern manufacturing technologies such as automatic plasma, laser wire cutting, and pure argon gas-shielded welding. All parts of the main body of the pot/tank in contact with materials such as wheat mash are mirror polished or passivated by pickling. The external oil-grinding wire drawing board ensures advanced technology, high quality and low price, luxurious and beautiful.

Rice cooking pot

Function: The rice flour and part of the malt powder are mixed with water and boiled, and used to heat the mashed mash to liquefy and gelatinize the starch.
Structure: The body of the pot is cylindrical, and the bottom of the pot is a spherical or ellipsoid interlayer. The top cover is butterfly-shaped, the pot is provided with a stirrer, the bottom of the pot is provided with a heating device, and the outside of the pot is provided with a thermal insulation layer. The pulverized rice flour and hot water are mixed by the lower powder drum and the water inlet pipe and then fed with the help of a propeller agitator so that the concentration and temperature of the viscous mash are uniforms. It makes the heavier particles in the mash suspended without settling on the pot wall to form the pot, preventing the local overheating of the mash near the heat transfer surface.

mash pot

Function: mainly for protein decomposition and starch saccharification.

Stirring

Stirring should use large-diameter low-speed stirring blades, suspended reducers and variable frequency control of stirring speed to avoid turbulent flow on the liquid surface of the mash during stirring and reduce the oxygen absorption of the mash. Select the lower stirring according to the equipment requirements.

Heating area and method

The design of the heating jacket should allow the heating steam to enter the jacket , and at the same time prevent the condensed water from being drained , resulting in “water hammer” damage to the jacket. So, the jacket should be semi-circular tube type or honeycomb type, controlled in sections, steam in and out of condensed water should be multi-point in and out, to ensure enough heating area, choose a good quality trap (the basic function of the trap is to connect the steam system The cold condensed water, air, etc. are discharged as soon as possible, and at the same time, the leakage of steam is prevented to the greatest extent).

Temperature control

choose different automatic temperature control devices (pneumatic angle seat valve temperature control, solenoid valve, etc.)

Parameters

The process parameters require that the head space is not less than 20% of the full volume.

Cleaning

The interior of the tank is smooth and clean without dead ends, especially the welding quality of the welding process, smooth and clean, and the selection of cleaning balls is reasonable.

Condensate

The steam jacket produces a large amount of condensate, which is recyclable. It can be used as softened water for boilers (for equipment with large production capacity, it is recommended to add a pipeline steam condensate water recovery system to save boiler energy consumption).

Reasonable design of material pipeline

Lauter tank

Purpose: The function of the Lauter tank is to separate the wort and the spent grains to get clarified wort and get a good yield of extract. The separation process is divided into two stages: filtration of raw wort and washing of grains. Filtration is the key process that takes the longest time in the entire saccharification process and affects the efficiency of the production line and product quality.
The entire filtration time is about 2 to 3 hours. The turbidity of the wort filtration has a great influence on the quality of the beer. The wort is unclear and will bring in a lot of oxidizable substances, which will reduce the antioxidant performance of the beer.

For small craft beer equipment, the filter tank is mostly milled sieve plate, which is easy to disassemble and clean, and the rake speed can be adjusted, which can form a good filter.

The feeding port of the equipment is located at the bottom or side of the tank, and the mash feeding speed should be lower than 1.2m/s; the wort return port is located at the bottom or upper part of the tank, and the wort oxygen absorption and impact on the wort layer should be avoided during reflux; the wort collection port is Conical design, more than 1.2 pieces/m2, arranged.

Sieve plate

It is a machine-milled sieve plate, the hole of the sieve plate is a trapezoid design, the hole width is 0.7mm, and the gap between the sieve plates and between the sieve plate and the groove body after installation is ≤0.7mm.

Rake

It is designed for the in-line or cross-shaped tiller arm, and should have the functions of rotation and lifting, and can be controlled or in sections.

Washing grains

nozzle type or central distribution cup type can be used, which requires large flow without impacting the grain layer. The main shaft seal adopts high-level seal, the sealing surface is above the liquid level, and there is no leakage. The liquid level control adopts the balance column (tank) or the differential pressure design to avoid the occurrence of bad layer hardening. The total operation time should be controlled within 180min. The thickness of the bad layer is 220mm-400mm, which meets the needs of various varieties of craft beer. Residual sugar after washing ≤2.5°P wort turbidity ≤20EBC.

There are generally two forms of filtration

suction filtration and natural filtration. If the high level difference cannot be formed, it cannot be filtered . Generally, we will use the wort balance tank.

Kettle tank

Purpose: to carry out final sterilization of wort (above 100 degrees, 60 to 90 minutes), stop the action of enzymes, coagulate protein (prevent beer turbidity), evaporate excess water (wort shaping), add hops (extract hop components), etc.

The process parameters must that the head space is not less than 35% of the full volume. Boil time 60-100min. Evaporation strength 8%–12%.

Heating method:Heating methods include pot jackets, inner heaters, outer heaters, and other forms. The shroud has a single-layer multi-channel and a double-layer spherical type. Set up the device for adding hops and accessories (such as dried tangerine peel, hemp pepper, honey, etc.).

boiling method : used boiling methods include normal-pressure boiling, low-pressure boiling, low-pressure dynamic boiling, and forced circulation boiling. As well as the different combinations of the above boiling methods, whether it is low-pressure boiling or low-pressure dynamic boiling, belongs to pressure boiling, and the design of the pot body is different from normal pressure.

Whirlpool tank

Purpose: To remove the thermal coagulation produced by the hot wort and precipitate, and the whole process is controlled within 20-40 minutes. The process parameters must that the head space is not less than 15% of the full volume. The wort feeding speed is 3-5m/s and it rotates counter-clockwise (clockwise). The wort swirl clarifies the static time for 20min. Wort feeding time 12min.

The rotary sedimentation tank uses centrifugal force and gravity to make the thermal coagulation and hop residue formed during boiling gather in the center of the tank during the precipitation process to form steamed bread-like sediment to achieve the purpose of solid-liquid separation. There is a sloping bottom structure on the tank bottom structure, and the entire tank bottom is inclined at a slope of 2% to the sewage outlet.

Omit beer production, the cooling consumption of hot wort cooling water is quite large, accounting for about 50% of the total cooling consumption of the whole beer production. The wort cooling equipment adopts a thin plate heat exchanger, which is closed cooling equipment made of stainless steel material, which is composed of many thin plates with grooves on both sides, and a group of two is a basic unit. When the wort is cooled, the hot wort and the cooling medium flow along the grooves on both sides of the grooved plate in the form of turbulent flow by pumping to exchange heat. There are two main ways, two-stage cooling and one-stage cooling.

To be continued, see you in the next issue……..

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