The spiral groove is a vertical cylindrical groove design. Because it is a special rotary groove, the design does not consider too many influence conditions, so the separation effect of hops and thermal coagulum is better.
When the wort is filtered, the mashing/boiling pot can prepare the washing water, and the washing can be carried out while filtering, and the mash time can be shortened by 30 to 50 minutes.
Generally, two batches can be brewed in one day. If you consider working overtime, you can brew 3 to 4 batches a day. In the peak beer sales period, you can brew more wine in the shortest time.
This type of equipment generally has a volume of 1000L or more. It is a combination of mash/Lauter+ kettle/whirlpool + hot water tank, usually adding auxiliary equipment such as screw conveyor, wort balance tank and hop filter tank.
The craftsmanship of the brewing plant, mash, lauter,kettle and whirlpool have separate tanks, plus the equipped hot water tank, can significantly reduce the pot time, the total mash time is generally shortened by 30 to 60 minutes, brewing batches every day.
Up to 6 batches, can be equipped with a large fermenter up to 5-6 times, which can greatly reduce equipment cost; 2 mash/filter tank and kettle/whirlpool use new heating jacket to significantly shorten mash Heating time, boiling strength up to 8 ~ 10%, is conducive to protein denaturation and aggregation and can reduce the content of bad taste substances;
Using a screw conveyor, the transfer of malt powder is easy (do not underestimate this, generally 1000L wort feeds more than 200kg... this is the weight of 4 bags of fertilizer).
Added wort balance tank for natural filtration of wort.
The equipment for such production is generally factory-based equipment, and the customer will directly face the food and drug supervision, so the requirements for equipment processing are high. Everyone must choose all-round inspection when choosing such equipment. The price is one aspect. The quality, after-sales service and the development of the manufacturers are all very important investigations.
At present, the hotel bar craftsmanship equipment is mainly for the space-saving and easy-to-operate German-style equipment. (Glycation boil one tank, filter tank and spin tank together with one tank) These equipments have been tested by the market. After the winemaker's evaluation, it is the preferred equipment for the craft store. The mash equipment has some details, we should pay attention to it when choosing
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Boiling strength = mixed wort volume-final wort volume × 100%
Amount of wort × boiling time
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Malt quality evaluation
Inspection of malt quality is generally divided into three aspects: sensory inspection, physica...>