500L 2 vessels factory beer brewery equipment
Mash tun/ boiling kettle
Gross capacity:750L Useful capacity:500L Outline size: Φ1260*2400 Interior Shell: SUS304 full welded; TH=3mm Exterior Shell:SUS304 full welded; TH=2mm 100% TIG welding with pure argon gas shield Interior Finish: Overall polishing to 0.4 μm without dead corner Insulation: PU; TH=80mm Equipped with:rake knife , Power: 0.75KW, Speed ratio: 1:25. Laser cutting V-wire False Bottom Dished top and sloped bottom Glass Top Manhole CIP cleaning ball Hot water inlet high accuracy temperature sensor 3pcs completely SUS304 heavy duty legs with leveling pad
Lauter tun /Whirlpool tank
Gross capacity:750L Useful capacity:500L Outline size: Φ1260*2400 Interior Shell: SUS304 full welded; TH=3mm Exterior Shell:SUS304 full welded; TH=2mm 100% TIG welding with pure argon gas shield Interior Finish: Overall polishing to 0.4 μm without dead corner Equiped with rake knife Insulation: PU; TH=80mm Heating way : steam heating Glass Top Manhole Tangential inlet Feed inlet Discharge outlet Drain outlet CIP cleaning ball Dished top and sloped bottom 3pcs completely SUS304 heavy duty legs with leveling pad
Plate heat exchanger
Cooling area5㎡ Material: Stainless steel Plate spacing: 6mm Wort flow rate: 0.4---0.8m/s Cooling water flow rate: 1—3m/s Wort temperature inlet: 95—100℃, Wort temperature outlet: 8—12℃ Design pressure:1.0Mpa; Tap water pipe diameter of import and export: DN25; The malt import and export pipe diameter: DN25; Ice water pipe diameter of import and export: DN25.
Rated evaporation : 50 kg/h Thermal efficiency: ≥90 Rated pressure: 0.7/1.0 Mpa Fuel : Diesel 3.2kg/h Dimension: 800mm*770mm* 1410mm Steam caliber: DN 15 Drain outlet: DN 15 Water inlet caliber : DN 15
Gross capacity:750L Useful capacity:500L Size: Ф960*2200 Inner:SS304.TH=3.0mm Outer:SS304.TH=2.0mm 100% TIG welding with pure argon gas shield Interior Finish: Overall polishing to 0.4μm without dead corner Insulation: Polyurethane; TH=80mm Glycol Jacket: Ice water belt cooling jacket Dished head and 60degree cone bottom Side Manhole: φ330*430mm. Full sanitary sampling valve aseptic Style
Ice water tank
Gross capacity:1750L; Useful capacity: 1500L. Size: Ф1360*2300 Inner:SS304.TH=3.0mm Outer:SS304.TH=2.0mm 100% TIG welding with pure argon gas shield Interior Finish: Overall polishing to 0.4 μm without dead corner Insulation: Polyurethane; TH=80mm Top Manhole:600*600 4pcs completely SUS304 heavy duty legs with levelingpad 2 sets Glycol water inlet and outlet Thermowell for high accuracy temperature sensor
Cooling Capacity: 10000Kcal/5HP Installed Power:5kw Refrigerant: Freon R404A ,R410AEfficient fans Worldwide brand compressor Stainless steel pump for glycol water recycle Size: 1420x920x1525mm Environmental protection type of freon
Power:0.5KW;*lift：18M Import and export：φ25 Exterior：Upright Booster pump high pressure parts of the material is hard aluminm alloy, high-pressure plunger is made of stainless steel. Service life longer than the ordinary carbon steel 2-3 times.
Tank Capacity: 50L Dimension: Φ750×1450mm SUS304 full welded; TH=2mm Interior Finish Polish: 0.4μm Caustic tank with 4kw electric heating element Cone top and bottom Valves and fittings included
Cabinet Material: Anti-power Plastic painting Instrument panel Electrical Parts: Worldwide famous brand CE certificated Mashing Pump on/off Rake or Agitator motor on/off Temperature display and Auto/Manu heating Control for brew house tanks Auto/Manu Glycol Water Pump control Auto/Manu Chiller control Temperature display and Auto/Manu Control for FVs Temperature display and Control for GWT CIP Pump and heating control
2. Hygienic control of saccharification process Crushing control: The raw materials should be fed in time after crushing, especially in the summer when the temperature is high. If the materials are not fed in time after crushing, the malt is easily rancid by moisture. Boiling control: Boiling is an important part of wort sterilization to ensure sufficient boiling strength and boiling time. Inlet control: After the boiled wort is pumped into the rotary sink, it should be cooled in time to prevent the residence time in the rotary sink from being too long and the temperature of the wort to be lowered, causing microbial contamination. Make sure the wort piping, compressed air and yeast are sterile before the wort enters the tank. Since entering the tank, it is necessary to achieve "zero" pollution. 3. Fermentation hygiene control The fermentor must be kept in a sterile state before the wort enters the tank. This fermenter should be cleaned in time to ensure the effectiveness of the disinfectant used. The fermentation tank should be thoroughly cleaned after every cycle of use to prevent hygienic dead ends. The environmental sanitation of the fermentation workshop must be clean, ensure ultraviolet sterilization for more than 30min every day, and fumigation and disinfection once a quarter. 4. Filling hygiene control The biggest difference between craft beer and ordinary beer is that it does not undergo subsequent sterilization, maintaining the purest taste and nutrition of the fermentation broth, so the hygiene requirements of the craft beer filling process must be strict