ApplicationThe Carbonator is designed for continuous injection of carbon dioxide into beer and beer-based mixed drinks. A precisely defined and constant CO2 content is an essential quality feature for carbonated beverages.DescriptionFor CO2 supply the Carbonator has a specifically designed Vortex-Venturi injector that feeds carbon dioxide in a very large number of very fine bubbles directly into the product stream. Due to high pressure and turbulent flow, the CO2 dissolves completely and absolutely homogeneously in a very short time. At the end of the dissolving path a control valve is installed. This valve keeps the pressure in the system constant and above the saturation pressure. The flows and the CO2 content are permanently monitored and automatically adjusted in the process. Therefore, the system is equipped with high precision flow meters and a CARBOTEC sensor made…
ApplicationCarboblending combines High Gravity Blending (HGB) and carbonation in one process step. The process allows producing different beers (brands) from one or few mother beers. Brewery productivity is thereby maximized for a comparatively small brew house capacity and a low number of fermentation tanks.DescriptionFor High Gravity Blending wort with high extract content is produced. During fermentation this leads to a beer with higher original gravity and alcohol content. Later in the process the high gravity beer is blended with deaerated water to reach the desired final original gravity and/or alcohol content. If this is done directly in front of the BBTs or even directly in front of the filler, brewery flexibility is increased significantly. Different beers (brands) can be produced from the same mother beer. In that way, the brewery…
ApplicationThe additive dosing system ADoS is used for dosing of ingredients such as malt extract, hop extract, flavours and colours directly into the main product stream. The compact skid provides a high degree of flexibility for the production of different products (brands).DescriptionIn additive dosing smaller or larger amounts of ingredients are dosed directly into the main product stream according to a preselected recipe. The number of components can be adapted to meet individual needs. There are various possibilities to supply the additives, e. g. out of separate tanks via supply lines or out of smaller vessels located on the skid. Optionally, the vessels can be heated, purged with CO2 or N2 or equipped with agitators. Reliable flow meters, dosing pumps and pneumatic control valves permanently measure and adjust the quantities. Thus, highly…
ApplicationHigh Gravity Blending (HGB) is a process that allows producing different beers (brands) from one or few mother beers. Brewery productivity is thereby maximized for a comparatively small brew house capacity and a low number of fermentation tanks.DescriptionFor High Gravity Blending wort with high extract content is produced. During fermentation this leads to a beer with higher original gravity and alcohol content. Later in the process the high gravity beer is blended with deaerated water to reach the desired final original gravity and/or alcohol content. If this is done directly in front of the BBTs or even directly in front of the filler, brewery flexibility is increased significantly. Different beers (brands) can be produced from the same mother beer. In that way, the brewery can quickly react to changing market…
ApplicationThe Yeast Recycler is used for recovering beer from waste or surplus yeast. Beer recovery allows the brewery to reduce wastewater and to obtain two valuable products: Beer and yeast. While the beer can be returned back to the brewing process, the yeast can be sold as animal feed or as food supplement.DescriptionFor beer recovery with the Yeast Recycler well proven cross-flow technology with robust ceramic membranes is used. The modular design is applicable for all brewery sizes. The recovered filtrate is free of yeast and takes up a minimum of oxygen. Recovered beer can be blended back into the brewing process at a ratio of up to 5 % without negatively influencing the quality of the final product. By adding small amounts of water to the waste yeast, beer…
ApplicationThe YeastPropagator is used to maximize yeast viability and yeast vitality. Therefore, ideal and sterile conditions for the yeast need to be created in all stages of the propagation process.DescriptionThe Yeast Propagator consists of one or more individually controllable propagation tanks. The number and the size of the propagators relates to the brewery’s capacity, processes and the customer’s specific preferences. For yeast propagation the yeast suspension is filled into the propagator and mixed with fresh wort until the desired yeast quantity and cell concentration are reached. At the same time the mixture is aerated and gently recirculated to achieve homogeneity. Inside the propagator the yeast cells grow in sterile environment. For aeration oxygen or sterile air is used. The O2 content is permanently monitored using a high precision optical OXYTRANS sensor…
ApplicationThe Yeast Thermolizer deactivates yeast by pasteurization. Containing a high level of vitamin B and proteins, waste or surplus yeast is a valuable product which can be used after thermalization.DescriptionFor thermal deactivation the yeast is heated to its deactivation temperature. The yeast flows through a special heat exchanger, then into a holding tube. Hot water or steam can be used as heating medium. In the holding tube the yeast is held at the deactivation temperature for a specified time. Typically, 10 seconds at 75 °C is sufficient to deactivate yeast. In this way, all the live cell membranes are ruptured. For efficient energy use, the deactivation system can be designed as a two-stage system with a regeneration zone. The first step is energy recovery. The live yeast is heated as…
ApplicationThe yeast pitching system YeastPitch doses yeast cells fully automatic and homogeneously into the wort stream.DescriptionThe yeast pitching unit is a fully automated system that measures and controls the addition of liquid yeast into the wort line with extreme precision. In the standard design the skid is equipped with accurate flow meters. Optionally, turbidity sensors or a live yeast cell monitor can be used. Differential turbidity measurement before and after yeast dosing ensures that the right amount of yeast is dosed into the wort. Variations in the basic turbidity of the wort are automatically compensated for. As an alternative to differential turbidity measurement, the dosed yeast can be controlled by in-line live cell measurement. A specifically designed injector then blends the yeast and the wort together. The yeast cells are…
ApplicationThe Wort Aerator is used for the continuous and highly accurate injection of oxygen or sterile air into beer wort. For yeast reproduction and growth and consistent fermentation, the specified oxygen content needs to be exactly reached.DescriptionThe solubility of oxygen in wort depends on the temperature. The colder the liquid, the better is the oxygen solubility. Therefore, aeration is done after cooling of the wort. The amount of oxygen or sterile air to be added to the wort depends on various factors, e. g. original gravity, type of yeast and the desired final product characteristics. The Wort Aerator can be designed for manual or fully automated operation. Automated systems measure and control the O2 content of the wort with highest precision with an optical OXYTRANS sensor made by Centec. Centec have…
ApplicationThe Wort Cooler reduces the temperature of wort to the required pitching temperature. In breweries, cooling is typically performed after wort boiling and trub separation.DescriptionFor wort cooling a plate heat exchanger is used. The cooling process is done in one or two stages. In a single-stage process cold brewing water is used as the single cooling medium. The brewing water can be cooled to approx. 1 °C in a separate chiller operated with glycol, ammonia or brine. The wort enters the plate heat exchanger at about 100 °C. Due to the interaction of the hot wort and the cold brewing water in the heat exchanger, the temperature of the wort is lowered to approx. 2 - 3 °C while the temperature of the brewing water is raised to about 80…
