In addition, the diameter to height ratio of the tank is usually 1:2 to 1:4, and the total height is preferably not more than 16 m, so as not to cause strong convection, which affects the sedimentation of yeast and coagulum. The can material can be made of stainless steel or carbon steel. If carbon steel is used, the inner wall of the can must be coated with a non-toxic coating that has no effect on the taste of the beer. The working pressure of the fermenter can be determined according to the working nature of the tank. The working pressure of the fermenter is generally controlled at 0.2-0.3 MPa. The inner wall of the tank must be smooth and flat, and the inner wall of the stainless steel tank should be polished. The inner wall coating of the carbon steel tank should be uniform, without uneven surface, and no granular protrusion.
Tank capacity The larger the tank capacity is, the longer the wort is filled, the more the fermentation is proliferated, and the longer the time, the more the formation of diacetyl precursor is increased, the amount of diacetyl generation is large, and the reduction time is long. In addition, it will cause non-production time for wine, cleaning, re-feeding wort, etc., and the peak value of cold peak period will be high, resulting in tight supply of cold. Due to the release of carbon dioxide and the generation of foam, the effective volume of the tank is generally about 80% of the total amount of the tank.
The aspect ratio has a cylindrical cone-shaped bottom shape, and the ratio of the diameter to the height of the cylinder is 1:1 to 4. Generally, the larger the aspect ratio, the stronger the natural convection during fermentation, and the faster the yeast fermentation, but the yeast is not easy to settle and the beer is difficult to clarify. The ratio of the diameter to the total height of the wheat juice should be 1:2, and the ratio of the diameter to the height of the straw in the column should be 1:1 to 1.5.
The taper angle is generally between 60° and 90°, and is usually 60° to 75° (the stainless steel tank has a common taper angle of 60°, and the steel can has a cone angle of 75°) to facilitate the sedimentation and separation of the yeast.
4 Cooling jacket and cooling area Conical fermenter cooling often uses indirect cooling, generally using semi-circular pipe, channel steel, curved pipe jacket, or Miller plate clamp at low temperature and low pressure (-3 ° C, 0.03 MPa) The liquid secondary refrigerant is cooled. Since the freezing temperature of the beer is generally -2.0 to -2.7 °C, in order to prevent the beer from freezing locally in the tank, the temperature of the refrigerant should be about -3 °C. Often used 20% to 30% aqueous alcohol solution, or 20% propylene glycol aqueous solution as a refrigerant
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Name: Cleveland time:2019-11-19 10:15:28
brewery equipment has good quality and design. They delivered in time.
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