Beer Production Line

• A variety of different vessel combinations and a number of vessels: multifunctional tanks (mash mixer – lauter, kettle – whirlpool), individual process tanks (mash mixer, lauter, boil kettle, whirlpool, hot/cold water tanks);
• Fully piped and wired, including valves and sensors;
• Integrated pump system;
• CIP system: separated CIP for individual tanks to prevent cross product interference;
• Master brew interface control system (touch screen control panel),
• Staircases and platform combine the vessels in a compact unit, perforated and sectional construction of the walk-on surface ensures protection against slipping;
• Automated lautering, automated water mixing
• High quality insulation effect: Rock wool thickness: 80mm
• Beautiful weld and polish: all argon gas protection welding. Polishing precision up to Ra0.6µm
• World's top brands' electronic components: Siemens/Mitsubishi PLC and touch screen, Schneider button of circuit breaker, Airtac electromagnetic valves and other pneumatic parts, etc.
• Good abrasion resistance material: inner-Jacket(SUS304)thickness: 3.0mm; external-Jacket thickness: 2.0mm; seal head thickness: 3.0mm
• Fermentation Unit: standard stainless steel conical cylindrical fermentation tanks; tanks quantity is exactly calculated by fermentation cycle for various beers; all manhole, valves, pressure gauges, fittings etc are included
• Bright Tank Unit: standard stainless steel bright tanks for beer maturation, conditioning, service, carbonation; tanks quantity is exactly calculated for various beers and the function; all manhole, valves, stone, gauges, fittings etc are included
• Cooling Unit: insulated glycol water tank with or without copper coil for glycol liquid holding and mixing; efficiency chillers or refrigerators with fryonto supply cooling energy; sanitary centrifugal pump for glycol water recycle among tanks and heat exchanger; all pipes, fitting, insulation materials are included
• Controlling Unit: electrical controlling cabinet with temperature, on-off controlling for brewhouse; electrical controlling cabinet with temperature, on-off controlling for cooling parts; temperature controller, thermocouple, solenoid valves etc are included; PLC with touch screen panel for special request

• Made of stainless food steel DIN 1.4301 (AISI 304)
• Standardized dimensions and equipment, or according to individual customer requirements
• Classic design, PUR insulation, double stainless steel jacket, water (or glycol) cooling duplicators
• Accurate temperature control and reliable CIP are requirements to ensure a quality finished product
• Fermenters offered with side rotating racking arms or standpipe design plus hop ports.
• An extra tri-clamp fitting can be added for a carbonation stone if desired.
• Cone angles can be changed to suit customer requirements.
• Adjustable pressure valve for controlled fermentation – Overpressure setting mechanism with a glycerine manometer
• PUR insulation – polyurethane insulation with thickness according to the size of the tank and the target environment
• Guaranteed inner surface roughness : Ra < 0.8 μm or less (grinded surfaces) / Ra < 0.5 μm or less (polished surfaces), according to customer´s requirement
• Service door (manhole) on the top cone or on cylinder part, according to customer requirements
• Pure-beverage output armature with a butterfly valve for pure beverage (beer, wine, cider) output
• Thermometer socket – welded socket for inserting of thermosensor or thermometer
• Manometer – It is included in the set of the adjustable pressure valve. Made of stainless steel, with glycerine inside.
• Filling level indicator – Sanitizable glass or plastic pipe for visualisation height level of the beverage product in the tank

• Isobaric filling principle and filling valve adopts high precision mechanical valve.
• Fast filling speed, high precision in liquid level.
• Siemens/Mitsubishi automatic controlling system, only starts to filling when there is a can, otherwise it will stop filling and no broken cans.
• The filling process is cleaner and pure due to its twice evacuation of cans, and more stable because of isobaric filling operation.
• Specifically designed to beer filling and include double pre evacuation as a standard feature to ensure ultra low dissolved oxygen DO’s are maintained during the filling operation.
• Filling cylinder braces use worm-gear box going up and down to satisfy cans of different height.
• Float switches in the filling cylinder ensure a smooth liquid inlet.
• Capping: we replaced the pneumatic cover with a mechanical cover, the quality and stability of the gland are improved.
• All-mechanical transmission: basically reaches zero failure rate.
• Compact conformation, Easy installation,use & maintenance.
• Conveyor can feeding technology instead of the feeding screw and conveyer chain. Easily change the can change over parts.
• The blocking canneck technology to convey cans. It does not adjust the height of equipment when the type of can is changed. According to the diameter of can, you could change corresponding nylon elements such as arc slipper guide, thumb wheel etc.
• Those stainless steel can nips of wash are designed especially, they don't touch thread position of phialine, in order to avoid the second
pollution.
• All of parts directly contacted with material are adopted with food stage stainless steel 304 without dead angle. So they can be cleaned easily.
• High filling speed and mass flow rate, high precision of filling valve and control of liquids level is accurate and without loss.

• Best design and construction quality in beer pasteurization equipment
• Wide experiences in many different products and application
• Reliability and strong construction
• Automation and control function
• Plant customization and configuration to fulfill all possible customer requests
• Pilot plant for product testing and simulation to achieve correct cycle on each different and non standard product
• From 1000 CPH up to 60000 CPH (depending on product, cycle and container)

It consists of cleaning raw material, steep, germination, kiling and scale packing, its advantage: germination box is rectangle box, fan provides uniformity air from one end or side so as to achieve hu-miture control. Material transmission adopts mechanization, drying adopts single layer high efficiency kiln, double layer high efficiency kiln or round kiln.

The malting process starts with soaking the barley grains for 24 – 48 hours in a steeping vessel. During this time air is blown through the vessel (the steep) to add oxygen to the water and to cause a washing effect. Sand, dirt, and mould infested kernels are washed away resulting in a clean product. After approx 24 hours. the barley begins to sprout and the grain is transferred to the germination floor.

For seeds of any sort to sprout, a moist and warm environment is required. After the grains have been soaked they need to be rinsed and situated in a warm environment with light available to them. The moist barley is spread out and allowed to germinate in a warm and light environment. During this process the sprouting barley produces heat. To control the temperature of the sprouts, they have to be turned on a regular basis. Historically, this was done by hand, but in modern times it is done by mechanical turners. The modern techniques used in the malting, such as fan assisted aeration and cooling devices allow us excellent control over the malting process enabling a germination process of 5 to 6 days.

After the germination is complete, the grain is loaded onto the kiln floor. There the temperature increases gradually, drying the sprouted grains and stopping the germination process. As the temperature rises even more, the sprouted barley is cured, which improves flavor and preserves the malt.

Malt only uses state of the art, computerized kilns to ensure maximum quality control. The malted barley no longer comes into contact with the fumes from burning natural gases. Instead, the green malt is dryed using steam or heated air, thereby reducing the possibilities of impurities in smoke and fume being transferred to the barley.