Product details
Volume: 2000L
Heating mode: Steam
Control: Manual / Semi-auto / PLC Program
Appearance: Luxury Red Copper Finish / Stainless Steel
Inner shell: Wall thickness=3mm min.
Jacket: Dimple plate thickness=2mm min.
External Shell: Wall thickness=2mm min.
Insulation: Rock Wool thickness=100mm min.
√ Using 304 stainless steel material conform to ASTM standard.
√ All material contact surface and welds be sanitary polished at Ra≤0.2μm and passivated.
√ Construction with TIG welding.
√ All pipe lines and vessels pass tightness and pressure test before delivery.
√ Nozzles,inlets,outlets and connections be sealed before delivery.
√ Electrical components are from CCC certified and/or CE,CSA certified manufactures.
①Two-stage independent steam heating for the jacket at the bottom and the cylinder body
②Oblique blade & double propeller style agitator
③Precisely machined filtration false bottom
④Motorized grain plough rakes
⑤Wort tangent inject nozzle
⑥Whirlpool tun rotational CIP spray ball
LAUTER PROCESS
After the saccharification process is over, the next step is wort filtration. Wort filtration is mainly a physical process, that is, the process of solid and liquid separation; but there are still a small amount of bio-chemical reaction processes in the wort filtration process. Generally, the filtration temperature of wort is 76~78℃, which is considered as the final saccharification temperature, and strong enzymatic decomposition should not occur, otherwise the composition of the wort will change greatly. But there are usually the following possible enzymatic reactions. Alpha-amylase: to ensure effective post-liquefaction, at least balance post-liquefaction and post-gelatinization, to avoid unqualified wort iodine test and increase in iodine value; carboxypeptidase: has lower enzyme activity and remains when leaching saccharification method is used Enzyme activity is relatively high. Although endopeptidase is basically inactivated, carboxypeptidase can still play a certain role. It is not good for beer with high mellow and foam requirements, and is suitable for the production of light beer; polyphenol oxidase: It retains its activity up to 85°C, and promotes the oxidation of polyphenols in aerobic conditions, leading to increased chroma and increased bitterness and astringency.
In the whole wort preparation process, the wort filtration has fewer process parameters, but it takes a longer time. At the same time, the operation technology requires the highest and many operations are based on experience. The assessment of the level of sugar chemical operation is based on the wort filtration technology ( The time is short, the wort is clear, the amount of wort is large, etc.). Improper control of wort filtration will not only affect the yield and quality of wort, but also affect the non-biological stability of beer.
● Maidilong is a well-recognized manufacturer for beer brewing equipment and providing turnkey solutions for green-field projects worldwide.
● We have comprehensive service capacities including professional engineering design, equipment manufacturing, project management, installation and commissioning etc.
● We have the most complete product line for beer equipment range from brew house, large fermentation tank and bright beer tank, cold block and filtration, yeast system etc.
● We have the most complete product line for beer equipment including raw materials handling, brewhouse, fermentation tank, bright beer tank, yeast storage and propagation system, CIP station, de-aeration and high gravity blending system, automation system etc.
http://www.mdlequip.com/
