Wort boiling equipment
- Sep 14, 2017
- 153
- beer
Wort boiling equipment
In the brewery normally used wort boiling equipment have internal calandria boiling vessel,
external boiling vessel ,lower pressure boiling vessel and continuously or flow wort kettle.
The boil kettle capacity should not lower 9HL/100KG feeding amount. If designed capacity is small, it can not reach ideal boiling efficiency, also the wort is easy to overflow.
Steam heating method
The kettle is heated by steam. Steam heat the kettle surface, then transfer the heat to wort by kettle heat conduction, thus realize wort heating.
1)Heating interface temperature conductivity
Now the boil kettle is made by stainless steel, heating by equilibration steam. Wort heating is typical heating interface temperature conduct process. Though heating speed can re rised by increase steam pressure, if the steam pressure is over higher, both sides of mental surface temperature gradient also increase, which result in shaping scorch substance besides wort, thus influence the beer quality. So the boil pressure need to control in the suitable range. The kettle interface temperature is related to beer quality, also relates to energy consumption.
2)The influence to heating interface by beer-stone
Due to there have large amount of sugar and protein etc, it will shape scorch sugar and scorch material in the fluence of high temperature, thus adhere to heating interface and result in the temperature higher in the surface. In this condition, it reduce the boil efficiency and energy wasting, further produce other substance which influence beer quality.
Scorch substance can speed shaping aging material, it can produce not expected aldehude or other compounds in the process of fermenting, thus influence beer flavor. So the scorch substance need to clean in time, and reduce farmful factors.
Edited by Derrick
Sales Manager in Tiantai Company
Email:[email protected]
In the brewery normally used wort boiling equipment have internal calandria boiling vessel,
external boiling vessel ,lower pressure boiling vessel and continuously or flow wort kettle.
The boil kettle capacity should not lower 9HL/100KG feeding amount. If designed capacity is small, it can not reach ideal boiling efficiency, also the wort is easy to overflow.
Steam heating method
The kettle is heated by steam. Steam heat the kettle surface, then transfer the heat to wort by kettle heat conduction, thus realize wort heating.
1)Heating interface temperature conductivity
Now the boil kettle is made by stainless steel, heating by equilibration steam. Wort heating is typical heating interface temperature conduct process. Though heating speed can re rised by increase steam pressure, if the steam pressure is over higher, both sides of mental surface temperature gradient also increase, which result in shaping scorch substance besides wort, thus influence the beer quality. So the boil pressure need to control in the suitable range. The kettle interface temperature is related to beer quality, also relates to energy consumption.
2)The influence to heating interface by beer-stone
Due to there have large amount of sugar and protein etc, it will shape scorch sugar and scorch material in the fluence of high temperature, thus adhere to heating interface and result in the temperature higher in the surface. In this condition, it reduce the boil efficiency and energy wasting, further produce other substance which influence beer quality.
Scorch substance can speed shaping aging material, it can produce not expected aldehude or other compounds in the process of fermenting, thus influence beer flavor. So the scorch substance need to clean in time, and reduce farmful factors.
Edited by Derrick
Sales Manager in Tiantai Company
Email:[email protected]
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