Filtration of beer
Filtration-is the process of separating the solid and liquid in mature cold storage beer through a filter medium to obtain clear sake with a certain biological and abiotic stability.
Filtering equipment is generally a diatomite filter
Usually 1m2 filtering area can filter 750kg / h of beer,
Pre-coating soil 1-1.2kg / m2; add 1 ~ 1.5kg / t (beer);
Water and soil ratio: 9: 1 Thickness ratio: 1: 1
Coarse soil: 100 #, fine soil 300 #
The amount of soil is about 1.2kg, and the soil-water ratio is about 1:10.
Membrane filtration, generally 1 micron and 30 inches membrane filtration wine volume is about 1t / h
The fermented puree beer can be filtered to obtain a clear beer for filling. The main equipment used for filtering is a filter. The filter can have a leaf or disc diatomite filter, a candle diatomite filter, Fine filter, membrane filter and other forms. Generally, diatomite filter calculates the filtering capacity according to the filtering area. The general experience is that per square meter of filtering area can filter about 750kg of wine per hour.
The filtered sake is temporarily stored in the sake tank. The structure of the sake tank is similar to that of a fermentation tank, but the diameter-to-height ratio is generally about 1: 2.
Filtered sake can be packaged.
Beer packaging line includes basket unloader, bottle washing machine, filling and capping machine, sterilizer, (air dryer,) labeling machine, inkjet printer, cartoning machine (plastic packaging machine), etc.
Its production capacity is selected according to the actual situation. Generally, the capacity of the 12-head filling machine is 2000 bottles / hour, 16-head 3000 bottles / hour, 18-head 4000 bottles / hour, 24-head 6000 bottles / hour, 32-head 8000 bottles / hour, 40 heads 10,000 bottles / hour, 50 heads 15,000 bottles / hour, 60 heads, 20,000 bottles / hour.
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