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Characteristics of Fermentation Tanks used in Brewery equipment
Characteristics of fermentation tanks used in brewery equipment Fermentation tank is an indispensable
Characteristics of Fermentation Tanks used in Brewery equipment
Characteristics of fermentation tanks used in brewery equipment
Fermentation tank is an indispensable and important part of beer equipment. Let's take a look at some of the main characteristics of fermentation tanks.
1. The top part of the tank. The top of the tank is a dish-shaped or tapered head. The central opening is used to place a detachable large-diameter flange to install CO2 and CIP pipes and their connectors. The top of the tank is also equipped with anti-vacuum valves, overpressure valves and pressure Sensors, etc., inside the tank are equipped with washing devices, and platforms and channels for tank top operation are also installed.
2. Tank body part. The tank is a cylinder and is the main part of the tank. The height of the fermenter depends on the diameter and height of the cylinder. Due to the large diameter of the tank and the low pressure resistance, the diameter of the conical tank generally does not exceed 6m. The processing of the tank is easier than the top of the tank. The outside of the tank is used to install cooling devices and insulation layers, and a certain position is installed to install temperature and pressure measuring elements.
3. The bottom of the cone. The included angle of the cone bottom is generally 60 ° -80 °, and there are also 90 ° -110 °, but this is mostly used for large-capacity fermentation tanks. The height of the cone bottom of the fermentation tank is related to the included angle. The smaller the included angle, the higher the cone bottom. Generally, the height of the cone bottom of the tank accounts for about 1/4 of the total height, and should not exceed 1/3. The outer wall of the cone bottom should be provided with a cooling layer to cool the yeast deposited on the cone bottom. The bottom of the cone should also be installed with inlet and outlet pipes, valves, etc.
In addition, the ratio of the diameter to the height of the tank is usually 1: 2 to 1: 4, and the total height is preferably not more than 6m, so as not to cause strong convection and affect the sedimentation of yeast and coagulum. Generally, the working pressure of the fermentation tank is controlled at 0.2MPa-0.3MPa. The inner wall of the tank must be smooth and flat, and the stainless steel should be polished, with no uneven surface and no granular protrusions.
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