|Fermentation tank feature|
•Outline size: φ1300*2800 mm.
•Inner Surface: Mirror polishing
•Vessel Pressure: 1.5 bar / 3.0 bar
•Insulation: Polyurethane-thickness100 mm.
•Equipment with : cone 60°resist compression design
•Heat exchange area：2.89㎡
•100% TIG welding with pure argon gas shield
•Interior Finish: Overall polishing to 0.4~0.6 μm without dead corner
•Insulation: Polyurethane; TH=100mm
•Glycol Jacket: Dimpled plate on cone and side
•CO2 blow-off arm with butterfly valve
|Accessories of fermentation tank's body|
•Side manhole for convenient operation
•Cooling jacket,two cooling zone
•Full sanitary sampling valve
•Breathing valve on the top of tank
•Mechanical relief valve 2 bar on CIP arm
•Shockproof pressure gauge on CIP arm
•Dry hopping port with solid end cap
•4pcs completely SUS304 heavy duty legs with leveling pad and legs support
•Thermowell for high accuracy temperature sensor
stainless steel, vertical, double-walled, insulated, 60 degree cone bottom, dished head,
beer fermentation vessel.
The conical fermenter has a cooling jacket. The cylinder portion of the tank has 1-2 section cooling jacket, and the cone has one cooling jacket. This structure facilitates the sedimentation and preservation of the yeast.
The conical fermenter is a sealed tank that can be used as both a fermentation tank and a storage tank.
Conical tanks are not only suitable for the bottom fermentation, but also for the top fermentation.
Cleaning the fermentation tank with hot water or steam sterilization is very dangerous, and it is easy to form a vacuum pumping phenomenon. Therefore, the temperature of the cleaned fermenter should not exceed 40 degrees.
Mechanical regulating valve
Mechanical regulating valve, when the pressure in the fermenter rises, danger will occur, so must install the valve.
Large tank is very sensitive to vacuum, and a small negative pressure will cause it to deform.
the tank requires accurate temperature control and precise temperature regulation. So we should install it.
In the process of fermentation or storage, we should monitor the pressure. The pressure gauge shows the pressure with a pressure gauge.
A sampling port is set on the fermenter to check the fermentation condition of of beer.
It is convenient for people to go in and clean. Check the tank for cracks or corrosion. Check the dead corners on the tank or in the pipeline.
Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas -- giving the beer both its alcohol content and its carbonation. To begin the fermentation process, the cooled wort is transferred into a fermentation vessel to which the yeast has already been added. Since fermentation produces a substantial amount of heat, the tanks must be cooled constantly to maintain the proper temperature.
Since fermentation takes at least two weeks, the capacity of the brewery is limited by how many tanks they have.
When the wort is first added to the yeast, the specific gravity of the mixture is measured. Later, the specific gravity may be measured again to determine how much alcohol is in the beer, and to know when to stop the fermentation.
When fermentation is nearly complete, most of the yeast will settle to the bottom of the fermenter. The bottom of the fermenter is cone shaped, which makes it easy to capture and remove the yeast, which is saved and used in the next batch of beer. The yeast can be reused a number of times before it needs to be replaced. It is replaced when it has mutated and produces a different taste.
While fermentation is still happening, and when the specific gravity has reached a predetermined level, the carbon dioxide vent tube is capped. Now the vessel is sealed; so as fermentation continues, pressure builds as CO2 continues to be produced. This is how the beer gets most of its carbonation, and the rest will be added manually later in the process. From this point on, the beer will remain under pressure (except for a short time during bottling).
When fermentation has finished, the beer is cooled to about 32 F (0 C). This helps the remaining yeast settle to the bottom of the fermenter, along with other undesirable proteins that come out of solution at this lower temperature.
Now that most of the solids have settled to the bottom, the beer is slowly pumped from the fermenter and filtered to remove any remaining solids. From the filter, the beer goes into another tank, called a bright beer tank. This is its last stop before bottling or kegging. Here, the level of carbon dioxide is adjusted by bubbling a little extra CO2 into the beer through a porous stone.
Raw material: the raw materials are high quality imported malt,wheat malt, black malt,burn fragrant malt and import hops.The active yest species are introduced from Germany. Our fresh pure beer doesn't add any additives and have rich nutrition and unique taste, so it is truly green food.Beer varieties: wheat beer, black beer, green beer and so on.
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