What should we do if the gelatinization mash sticks to the bottom of the cereal cooker?
- Jul 28, 2018
- 183
- tiantai
What should we do if the gelatinization mash sticks to the bottom of the cereal cooker?
We all know that if the gelatinization mash is too stiff with high viscosity, it may sticks to the bottom of the cereal cooker. Which may influence the heat transferring of the jacket, just mean the heating speed is slower.
There are generally several common methods could solve this problem as below:
(1)Turning down the steam inlet valve, stopping stirring and paddling pot bottom with blunt tools, such as wooden spade or bamboo chip etc. Depicting some heating area firstly and then turning on the agitator that could do a fast stirring. Then turning up the steam valve.
(2)If the gelatinization mash temperature is very close to the boiling temperature, it is available to add some hot water in ( exceed 90℃), turn down the steam valve, turning up the stirring speed and pumping to combine with saccharify mash after keeping temperature for 5~10min.
(3)If the temperature cannot be raised, some Alpha-amylase preparation should be added except depicting some heating area at bottom, it will help to enhance the liquidation and better avoid sticking to the pot bottom again.
(4)After the mash combined together, all of the bonding things should be removed totally and cleaning the cereal cooler with a smoothly surface.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
We all know that if the gelatinization mash is too stiff with high viscosity, it may sticks to the bottom of the cereal cooker. Which may influence the heat transferring of the jacket, just mean the heating speed is slower.
There are generally several common methods could solve this problem as below:
(1)Turning down the steam inlet valve, stopping stirring and paddling pot bottom with blunt tools, such as wooden spade or bamboo chip etc. Depicting some heating area firstly and then turning on the agitator that could do a fast stirring. Then turning up the steam valve.
(2)If the gelatinization mash temperature is very close to the boiling temperature, it is available to add some hot water in ( exceed 90℃), turn down the steam valve, turning up the stirring speed and pumping to combine with saccharify mash after keeping temperature for 5~10min.
(3)If the temperature cannot be raised, some Alpha-amylase preparation should be added except depicting some heating area at bottom, it will help to enhance the liquidation and better avoid sticking to the pot bottom again.
(4)After the mash combined together, all of the bonding things should be removed totally and cleaning the cereal cooler with a smoothly surface.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
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