Microbrewery equipment is typically applied to breweries that are much smaller than large-scale corporate breweries and are independently owned, but larger than breweries for restaurant, bars etc., as it distributes beer to local restaurants and bars, parties etc. To run a micro brewery and get suitable margin from this kind of business model, we suggest to start from 1000L/brew capacity minimum that concerning both the budget limitation and expanding capacity in future. Also 2000L-3000L beer equipment are common to see for a little larger business.
|Thickness of material (mm):|
1. Appearance clean and generous: The tank is polished by mirror, and the equipment is bright;
2. Good insulation effect: The equipment is divided into two kinds of heat insulation and cold insulation, which is the best to ensure the temperature of the beer brewing process;
3. Visualization operation: the equipment is controlled by PLC, and the fermentation tank is equipped with a glass tube level gauge, which is convenient for visual operation;
4. Low energy consumption: environmental protection, energy saving, low power consumption, saving energy consumption of about 20%.
1.System is mainly composed by mash tun, lauter tank, brew kettle, whirlpool tank, hops adding equipment etc.
2.The main body of mash tun, mash copper system all using international standards, high-quality 304 stainless steel.
3.The manufacture is using of modern automatic plasma & laser cutting and the protection of pure argon gas welding and other technology.
4.The full mirror polished technology for the inside of the tanks which expose to materials such as wheat mash; external matte polished to ensure customers with high quality and low price, beautiful mash system.
1. Manhole, stainless steel top manhole or glass sight manhole
2.Temperature measurement method: PT100 temperature probe.
3.Cleaning method: Fixed rotate cleaning ball and sprage coil on top.
4.Mechanical agitation&raker: at the top stirring. High power, low speed to ensure complete worse layer.
5.Milled sieve plate,0.7mm distance with discharge hole.
6.Whirlpool tangent pumped at 1/3 height of the tank and glass level.
7.Stainless steel legs, with screw assembly to adjust leg height.
the mash system details
1.Thermal insulation material: Polyurethane (PU) foam, Insulation thickness: 75-100MM.
2.Manhole: Side manhole or top manhole
3.Design pressure 3bar, Working pressure: 15bar;
4.Bottom design: 60degree cone for easy to exist yeast.
5.Cooling method: Dimple cooling jacket
6.With: CIP arm with spray ball, pressure gauge, Mechanical pressure regulating valve, CO2 adding device, sampling valve, breath valve, Ice water solenoid valve, thermometer, etc.
7.Surface protection, weld slinging band with stainless steel leg, adjustable bolt to adjust leg height;
8. Argon arc welding, Inside and outside the polishing, No welding corner to ensure the quality of the fluid
1.Cleaning temperature: 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.
2.Mechanical regulating valve:Mechanical regulating valve, when the pressure in the fermenter rises, danger will occur, so must install the valve.
3.Breathing valve:Large tank is very sensitive to vacuum, and a small negative pressure will cause it to deform.
4.Temperature sensor:the tank requires accurate temperature control and precise temperature regulation. So we should install it.
5.Pressure gauge:In the process of fermentation or storage, we should monitor the pressure. The pressure gauge shows the pressure with a pressure gauge.
6.Sampling valve:A sampling port is set on the fermenter to check the fermentation condition of of beer.
7.Manhole: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.