The advantage of horizontal beer bright tank is saving place. In the same area we can place a greater number of tanks, if they are arranged in the battery, i.e. several rows one above another. The disadvantage is the difficult cleaning and sanitation of the tanks stored too low or too high. Battery tanks are difficult to clean from outside – in inaccessible surfaces of tanks organic contaminants may accumulate and contaminate the produced beer.
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Bright beer tank introduction
Bright beer tanks are often also called serving tanks, tax determination tanks or clear beer tanks (=CBTs), bright beer tanks (=BBTs), maturation or conditioning tanks. We know that bright beer tank is the last vessel that beer comes in contact with to become a beer that is perfectly matured, clarified and ready to be packaged and served.
Compared to the normal vertical bright beer tank, if the customer's site height is limited but the space is abundant, we can use a horizontal brite tank or use a wider diameter tank. If the customer's space is limited but the height is very high, we can also use horizontal BBT.They can be arranged in the battery, i.e. several rows one above another
Depending on their application , the beer serving tanks can be glycol jacketed or can be located in a cold room.
It is necessary to note that for the single-shell tanks it is needed to create a cooling box, a room with very good insulation of walls and ceiling and with a refrigerator door. The operating costs of cooling are particularly during the summer months, significantly higher than the lager cellar with insulated tanks cooled by liquid. These increased costs to the building and operation usually outweigh the savings from buying a single wall brite tank compared to double wall brite tank.
Vertical bright beer tank
Main features of bright beer tank
Outer jacket of the tank of stainless steel – Kind of the surface finishing (standard = grinded) choosed by customer.
Guaranteed inner surface roughness : Ra < 0.6 μm or less (grinded surfaces) / Ra < 0.4 μm or less (polished surfaces)
Service door (manhole) – The door is positioned on the front arched part (SQ = opening inward / HQ = opening outward)
Bottom filling/emptying armature – The inlet / outlet pipe with a butterfly valve for filling tank, discharging of yeast and draining of full content of the tank
CIP balL – CIP sanitizing ball (SQ = statical / HQ = rotational) – one or more pcs according length of the tank
Sanitation pipe – A multifunction pipe with a ball valve for connection of a shower head to the cleaning-sanitizing CIP station , the adjustable pressure valve with manometer, CO2 inlet
Sample valve – cleanable and sanitizable sampling cock for collection product samples
Vacuum valve – Double-acting overpressure valve (standard = 3.2 bar) and underpressure
Venting valve – Dedicated venting valve for safety draining of the tank and for accurate measuring of current pressure in the tank using manometer
Pressure gauge – It is included in the set of the adjustable pressure valve. Made of stainless steel, with glycerine inside.
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