Food -grade craft beer equipment soy sauce fermentation tank…

I. Overview:

The beer fermentation tank body is cylindrical, the top cover is dish-shaped, and the bottom cover is made of 60°~90°The tapered shape is conducive to strong convection of the wine in the dry tank, fast fermentation, and is conducive to the discharge of yeast and impurities in the fermentation tank; in the process of alcohol acidification, in order to recover CO2 gas and part of the alcohol brought out, the fermentation tank should be closed.There are hand holes at the bottom of the tank, inlet and outlet pipes for CO2, air, CIP, etc. connected to the top of the tank, a content volume measuring device, an empty tank probe and a pressure maintaining device, etc.

2. Optional tank configurations:

The tank body of the beer fermentation tank can be optionally configured with a thermometer (digital display or dial type), sanitary manhole, inlet and outlet, CIP universal rotating cleaning ball, sterile sampling valve, pressure gauge, drain valve, liquid level gauge and automatic liquid level control system (load-bearing module, non-contact ultrasonic, static pressure transmitter), etc., or can be configured according to customer requirements.

3. Typical applications:

It is often used to make fermentation storage equipment for wine, dairy products, etc.
It is suitable for fields such as food, dairy products, fruit juices, beverages, pharmaceuticals, chemicals, and bioengineering.

4. Product features:
The capacity is available in various specifications from 200L to 5000L, and can be designed and manufactured according to the actual needs of customers.
It has a cone bottom shape, and the cooling jacket adopts Maitreya plate type; the jacket is covered with an insulation layer, and the insulation material is polyurethane (cold insulation).
The interface adopts quick-installation chuck type (clipping), the inner tank of the tank is made of 304 or 316L, and the inner surface is mirror polished Ra≤028um~0.6um, the outer surface can be polished, brushed, sandblasted, etc. according to customer requirements.

5. Malting process:

Barley must undergo a malting process to convert its insoluble starch into soluble sugars used in the brewing process.Barley is stored for 2-3 months after harvesting before entering the malt workshop to start making malt.

In order to obtain clean and consistent high-quality malt, before malting, the barley needs to be air-selected or screened to remove impurities, a permanent magnet cylinder to remove iron, a specific gravity stone remover to remove stones, and a concentrating machine to classify.

The main process of malting is: the barley enters the wheat soaking tank to be washed. After absorbing water, it enters the germination box to germinate and become green malt.The green malt enters the drying tower/furnace for drying, and the roots are removed by a root remover to make finished malt.It takes about 10 days to go from barley to malt.

The main production equipment of the malting process is: screen (wind) sorter, classifier, permanent magnet cylinder, stone removal machine and other impurity removal and classification equipment; wheat immersion tank, germination box/turner, air conditioner, drying tower (furnace), root remover and other malting equipment; bucket elevator, spiral/scraper/belt conveyor, dust collector/fan, silo and other transportation and storage equipment.