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table of Contents
1. System composition 1
2. Installation and commissioning of equipment 1
3. Equipment process operation instructions 4
4. Main equipment technical parameters 9
5. Equipment maintenance 10

1. System composition
The main equipment structure of this beer production system is as follows:
1. Saccharification system: including malt grinder, saccharification pot, filter tank, wort pump.
2. Fermentation system: fermentation tank, yeast addition tank.
3. CIP washing system: including disinfection tank, alkaline water tank, washing pump, trolley.
4. Heat exchange system: plate heat exchanger.
5. Refrigeration system: including ice water tank, air-cooled chiller, ice water pump.
6. Steam system: electric steam generator.
2. Installation and debugging of equipment
1. Matters needing attention
1.1. During the hoisting and transportation of the equipment, ensure that no one is standing under the equipment.
1.2. The equipment must be installed on a stable foundation. The depth of the foundation can be determined by the user according to the local geological conditions. If the equipment is placed upstairs, before installing the equipment, please confirm whether the floor can bear the weight of the equipment when it is fully filled with feed water or beer liquid. If it cannot bear the weight, place it in a different place or take strengthening measures.
1.3. The equipment layout should be reasonably arranged in accordance with the process requirements, with ease of operation as the main standard.
1.4. During the installation of the equipment, any component should be installed under power-off conditions, and warning signs can be hung if necessary. It is not allowed to start commissioning and commissioning before determining whether there are personnel or potential safety hazards within the dangerous range of the equipment. During commissioning, the pump valve should be opened by jog to avoid damage to the machine.
1.5. The main power supply of this equipment adopts 380V, 50Hz power supply, please check the local power supply. The wires and cables used in the equipment installation must use the standard cables specified by our company, and the wiring must be connected in strict accordance with the wiring diagram.
1.6. The power distribution control equipment should be placed near the operating location, where it can be quickly stopped in the event of a failure. As long as the device is connected to the power source, even if the device is turned off, the power is not actually turned off. If you do not plan to use the machine for a period of time, please cut off the power of the device from the main power supply.
1.7. During the use of this equipment, some components will generate a high temperature of about 100°C, which may cause burns.
1.8. A large amount of steam will be generated during the beer production process. The indoor production equipment must have a good exhaust device to prevent a large amount of steam from condensing, which greatly increases the indoor air humidity, corrodes indoor objects, and even affects pumps, electromagnetic valves, and control equipment. And other power facilities cause harm and bring serious safety hazards.
1.9. The washing liquid used for cleaning and disinfection is a highly corrosive liquid. The operator must wear protective gloves and a face mask during operation. If the liquid accidentally splashes on the body, it should be cleaned with plenty of water immediately and consult a doctor for diagnosis.
1.10. When the crusher is running, don't put your hands in the hopper to prevent the machine from being crushed.
2. Equipment loading and unloading requirements
2.1. Equipment lifting
According to the model and size of the equipment, as well as the requirements of the customer and the means of transportation, we will use different packaging methods for the equipment, including wooden box packaging, steel hard packaging racks, and soft material packaging. The packaging has a hoisting position. Please strictly follow the specified location method for lifting.
2.2. Unpacking
Wooden box packaging When removing the box, first remove the top and surrounding boxes of the wooden box, and then remove the fixing device at the bottom of the box. If the steel frame packaged tank is placed vertically for transportation, the machine can cut the welding place of the packaging and remove the packaging; if the equipment is transported horizontally, first erect the tank in place and then remove the packaging robe (note: work at heights, pay attention to safety! ). Due to the fragile parts of the accessory box, it should not be turned over or tilted. You should open the package from the top of the accessory box and take out the accessories from the top.
3. Installation of equipment
3.1. Equipment layout: Refer to the floor plan and related drawings, and determine the location of the equipment according to the process requirements, site conditions and the principles of convenient operation.
3.2. Saccharification equipment
3.2.1. Adjust the distance between the malt grinder, saccharification pot, filter tank, and heat exchanger with reference to the equipment layout and piping diagrams, determine the location of each equipment, and connect the process piping, pipe fittings, and wort according to the piping diagram Pump; adjust the height of the feet to ensure the verticality of the equipment and the proper position of the pipeline and pump.
3.2.2. Check the fixing bolts, connecting parts, and sieve plate bolts of the cultivator, reducer and motor that fasten the filter tank to ensure that there is no looseness or abnormality.
★Special attention: reducer, pump and all kinds of equipment that need to be lubricated, before commissioning or use, check whether the oil level meets the requirements for use, when the oil level is low or need to be refueled, add special lubricating oil according to the relevant instructions and install , Debugging and use are strictly implemented in accordance with the manufacturer's equipment manual.
3.2.3. The installation of the wort heat exchanger is usually based on the positioning of the saccharification pipeline, the wort outlet is installed with a Venturi cross, and the ice water inlet and outlet pipelines are connected to the ice water tank.
3.2.4. Install the exhaust cylinder, and set up a ventilation device in the operation room to ensure that the indoor air (vapor) is discharged in time.
3.2.5. Installation of shredder
3.2.5.1. The pulverizer should be installed in the dust-proof room, and the installation should be firm and correct. It is best to fix it on the poured concrete foundation with M12 anchor bolts (it can also be fixed on a solid wooden pad).
3.2.5.2. Check the tightness of the transmission device and the reliability of each safety protection device; check whether the fasteners of each part are loose; check the lubrication; check whether the gap between the rollers is consistent.
3.2.5.3. The motor and grinder should be reliably grounded to prevent leakage.
3.3. Fermentation equipment
3.3.1. After the fermentation tank is in place, the equipment should be adjusted first to ensure that the tank body is straight and orderly.
3.3.2. Install L pipe, valve, pressure gauge, air release valve, temperature sensor and other accessories.
3.3.3. Install refrigerant inlet and outlet pipe fittings, valves and pipelines.
3.4. CIP washing equipment
3.4.1. Alkaline water tank, disinfection tank, washing pump, valve pipeline, etc. are combined on a mobile trolley.
3.4.2. Check whether the tank, pipeline, washing pump, valve, etc. are firm.
3.5. Process pipeline
The connection of pipelines for materials, steam, air, tap water, wort, etc. of beer engineering projects shall be carried out in accordance with the pipeline diagram, equipment nozzle orientation diagram, and process flow chart. After installation, it must be purged (air or steam) or washed with water to remove welding slag and dirt.
3.6. Electrical appliances
3.6.1. Fix the location of the distribution box and instrument box, and install the temperature sensor (transmitter) of the relevant equipment.
3.6.2. Connect all load lines according to the circuit diagram.
3.6.3. When wiring, you can jog the rotation of the pump to ensure the rotation direction of the pump.
4. Equipment debugging
4.1. Saccharification equipment
4.1.1. Rinse the equipment with water, then fill it with water, and conduct a leak test with water.
4.1.2. Turn on the wort pump for leak testing one by one. The wort pump cannot run idling or reverse.
4.1.3. Connect the heat exchanger to the hot wort outlet first. After installing the inlet and outlet pipe fittings of the material pipe, ice water pipe, thermometer and oxygenator pipe fittings, start the wort pump to test the water after the inspection is correct.
4.1.4. The leak test of the ice water pipeline connected to the heat exchanger shall be carried out together with the pressure test of the refrigeration system.
4.2. Fermentation equipment
4.2.1. Connect the tap water pipeline, clean the fermentation tanks one by one with tap water and carry out a hydraulic test. The pressure is maintained at 0.2MPa for 2 hours. If there is no change in pressure, prepare for cleaning.
4.2.2. The leak test of the ice water pipeline is carried out together with the pressure test of the refrigeration system.

4.3. 制冷设备4.3. Refrigeration equipment
4.3.1. The ice water tank is cleaned with water first, and then filled with water to test for leakage. If there is no abnormality, the ice water pump can be turned on, and the water pressure test of the cooling pipeline is performed to check for leaks.
4.3.2. Turn on the ice water chiller to conduct a hydraulic leak test on the circulating pipe of the chiller to check for leaks. Check whether the refrigerator is operating normally, whether there is abnormal noise, whether the high and low pressure is in the normal range when the refrigerator is turned on (summer: high pressure is 1.3-1.5MPa, low pressure is 0.2-0.3MPa; winter: high pressure is 0.9-1.2MPa, low pressure is 0.1-0.2MPa).
4.3.3. The leak test is correct and the washing is clean. Before putting into production, the ice water tank needs to be prepared with 95% ethylene glycol (or ethanol) in a ratio of 1:4 to water as a refrigerant (the finished refrigerant can also be used). Cool down in the fermentation tank.
4.4. CIP washing equipment
4.4.1. The hydrogen peroxide tank and alkaline water tank are cleaned with water first, and then filled with water to test for leakage.
4.4.2. Connect the pipeline, turn on the washing pump to test the pipeline, and turn on the electric heating to test whether the alkaline water tank is heated normally. If there is no abnormality, lye can be added to prepare for cleaning. Turn on the power, connect the outlet pipe of the washing pump to the return port of any disinfection tank with a hose, open the inlet and outlet valves of the tank, and check the running direction of the pump. If there is no abnormality, start the pump to cycle for 3-5 minutes, and check Whether there are any leaks in the pipeline, it is carried out one by one.
4.4.3. The disinfectant is a highly corrosive and toxic liquid. You must wear latex protective gloves during operation, and be cautious and unrelated personnel should not approach it.
4.5. Piping: According to process requirements (under the guidance of technicians), connect ice water pipes, material pipes (including heat exchangers), washing pipes, aeration (O2, CO2) pipes, and perform tap water leak test and aeration test after connection After eliminating the leakage point, prepare for trial feeding.
4.6. Electrical appliances: fix the position of the distribution box and the instrument box, connect all the load lines and signal lines according to the circuit diagram, connect the power supply after checking, and debug each machine.
★ Note: a. The power cables and signal cables are routed separately according to regulations and should not be confused.
b. The refrigerator must be installed by professionals.
c. The wort pump cannot run in no-load or reverse direction.
4.7. Shredder: It should be installed in a dust-proof room, and it can be powered on and tested after checking the gap between the rollers (grinding disc) and other normal conditions.
4.8. Steam equipment: The installation and commissioning of the electric steam generator and its supporting equipment are strictly carried out in accordance with the manufacturer's equipment instructions.
3. Process operation instructions of the equipment
1. Malt crushed
1.1. Equipment inspection: Check whether there are impurities in the hopper of the crusher, there should be no foreign matter between the two rollers, whether the parts are fastened, whether the power cord is connected well, and whether there is bareness. Whether the motor is grounded and other accessories are normal. If there is no abnormality, prepare to crush.
1.2. Raw material inspection: Before smashing the malt, carefully check the appearance quality of the malt for mildew and rotten phenomenon, and the quality must be qualified.
★ Special attention: Barley malt should be used immediately, not for long-term storage, let alone overnight. When scorched malt and black malt are crushed, do not moisturize.
1.3. Put the malt into the hopper and start crushing. During the crushing process, take samples to check the malt crushing situation at any time. According to the thickness of the malt powder, adjust the gap between the rollers (or grinding discs) and the feed amount appropriately. The ratio of coarse to fine grains is 1 :2.5.
1.4. The operator should wear dust-proof equipment during the crushing process. It is strictly forbidden to reach into the hopper during the crushing process, and smoke and fire are strictly prohibited in the crushing room.
1.5. Post-processing: After crushing, cut off the power supply, recover the memory materials, clean up the dust on the equipment and clean the ground.
2. Wort mashing
2.1. Equipment inspection: Check whether the saccharification pot, filter tank pipe fittings, valves, meters, and water and electricity supply are normal, clean, and ready to feed.
2.2. Equipment disinfection: before feeding, add about 180kg of water to the saccharification pot, turn on the steam heating switch, and start heating. When the water is heated to 90°C, stop heating. Use the 90°C hot water to clean and disinfect the entire set of equipment (including the heat exchanger) for 20 minutes. The cleaned and disinfected water is poured into the fermentation tank after CIP cleaning for temporary storage for use in washing the grains. The CIP valve of the fermentation tank should be kept open to prevent the formation of negative pressure in the tank from causing damage to the tank.
★ Special attention: When the hot water is temporarily stored in the fermentation tank to be used for washing the grains, the CIP valve must be kept open, otherwise when the temperature drops, negative pressure will form in the tank, causing damage to the fermentation tank!
2.3. Preparation of feeding water: Add a certain amount of water (about 240kg) into the saccharification pot, and turn on the steam heating switch to start heating. During the heating process, turn on the spinner valve and wort pump every 15-20 minutes, turn on the stirring for 3~5 minutes to mix evenly, heat up to 50-55℃, stop heating; open the spinner outlet valve and saccharification water inlet valve , Start the wort pump, and pump 240 kg of feed water from the bottom of the filter tank.
2.4. Feeding (protein decomposition): start the filter tank and stir first, put the barley malt powder into the filter tank, stir evenly, stop the stirring, and start timing; the wheat beer is first put in the barley malt, after stirring evenly, then the wheat sprouts are added, and then stirred Uniform; keep the temperature at 52±1℃ for 70 minutes.
2.5. Prepare mashed water: continue to add water to 180kg in the saccharification pot, start heating, raise the temperature to 100°C, stop heating; open the rotary sedimentation water valve and mash inlet valve, prepare to start the wort pump and mash.
2.6. Blending the mash (starch saccharification): After the protein decomposition is over, start the filter tank to stir, stir up the mash, and while stirring
100°C hot water is pumped in from the bottom of the filter tank, the mash is heated to 66°C, and the water is stopped; after the black beer has been mixed at the temperature, add the charred malt and black malt powder, and continue to stir (3~5 minutes); Keep the temperature for 80 minutes.
2.7. Cleaning the saccharification pot: open the drain valve, drain the residual hot water in the saccharification pot, wash off the scale and other dirt in the pot with clean water, close all valves and wait for filtration.
2.8. Standing: After the saccharification is completed, start the filter tank and stir for 5-8 minutes. After the mash is uniform, let it stand for 10-15 minutes.
Wait for backflow filtration.
3. Filter
3.1. Wort reflux: pay attention to the static time, return it in time, turn on the relevant valve and wort pump, and reflux the wort in the filter tank for 5-10 minutes. After observing the wort in the sight glass, switch the return valve to The filter valve pumps the wort into the mashing pot.
★ Special attention: When using suction filtration, adjust the frequency converter, carefully control the flow of wort, and maintain the stability of the return flow.
3.2. Measuring the original wort concentration: After filtering for 20 minutes, take a sample to test the original wort concentration.
A. Hot wort treatment: take a measuring tube wort from the saccharification pot, slowly put it into the pre-prepared tap water tube, and cool it down to below 30°C (you can use other methods to cool, but you can't stray into cold water), shake Even and stable;
B. Brix measurement: Take a brix meter with a range of 0-20 BX, slowly insert the end of the mercury bag into the wort, let go when it is close to the expected reading (about 12 BX), and read the wort after 5 minutes The value of the sugar content meter at the meniscus; gently take out the sugar content meter, check the wort temperature value on the meter, and find out the correction value of the sugar content to obtain the original wort concentration value; the sugar content meter should be handled gently and rinsed with water after use , Wipe dry and keep it properly;
3.3. Washing the spent grains: Wash the spent grains when the original wort is filtered until the surface of the spent grains is almost exposed. Turn on the cultivating machine, pump part of the hot water temporarily stored in the fermentation tank into the filter tank to wash the spent grains. When a new filter layer is formed, repeat the previous filtration procedure. The lees is generally washed 2-3 times, and the total amount of water added is about 75L.
3.4. Determination of mixed concentration: After washing the grains for 2-3 times, determine the concentration of mixed wort (calculated based on the total evaporation of wort is 10%, and the boiling time is 60 minutes. If the final concentration of wort is controlled to 12 BX, then mix The concentration of wort is controlled within 10.8-11.0 BX).
3.5. Drainage: After washing the spent grains for 2-3 times, when the concentration of the mixed wort meets the requirements, stop filtering, open the draining door, and drain the spent grains with the draining rake. The way to open the outlet door is: first unscrew the bolt located in the middle of the outlet door, and then open the peg on the right side of the outlet door to complete the opening of the outlet door. (Note: Do not open the door savagely or violently, otherwise it will cause deformation or damage to the door!)
★ Special attention: In the process of wort filtration, if the wort is unclear or difficult to filter, stir the mash and let it stand for 10 minutes, then reflow until the wort is clear.
3.6. Cleaning: After draining the drain, clean the wall of the filter tank, filter sieve and the cultivator with water, and open the bottom valve of the filter tank to drain.
4. Wort boiling
4.1. Heating: After the wort liquid level exceeds the liquid level specified for steam heating, the steam heating starts to increase. During the heating process, turn on the vortex valve every 10 minutes and turn on the wort pump for 1 to 2 minutes.
4.2. Wort boiling: start timing when the wort is heated, and the boiling time is 60 minutes, the wort is always in a boiling state; control the concentration of the wort at the end of boiling, if the concentration does not meet the requirements within the specified time, it can be delayed appropriately.
4.3. Adding hops: boil the wort for 5 minutes and 10 minutes before the end of boiling, add bitter and fragrant hops respectively, and the addition amount is according to the process requirements.
★ Special attention:
A. During the boiling process, carefully control the steam source to avoid overflow of hot wort to prevent scalding!
B. After the hops are weighed, the original package should be sealed and placed in the refrigerator immediately to prevent oxidation.
5. Wort rotation
After boiling, stop steam heating. Open the bottom valve of the saccharification pot and the tangent valve, and turn on the wort pump at the same time, circulate in the saccharification pot for 10 minutes, stand still for 30 minutes, and cool the wort.
6. Pipeline sterilization
The hot water of the saccharification pot is heated to 90°C, the heating is stopped, the wort pipeline and the heat exchanger are sterilized for 20 minutes, the oxygenation valve is slightly opened during sterilization, and the oxygenation tube is sterilized at the same time. When the sterilization is completed, the valve is closed.
7. Wort cooling
7.1. Check: whether the supply of heat exchanger pipe fittings, valves, instruments and ice water, tap water, oxygen (bottled pure oxygen, the pressure is lower than 1.5MPa, stop using, should be replaced) is normal, if there is no abnormality, prepare to cool.
7.2. Cooling: Turn on the ice water valve and the ice water pump in turn, and then turn on the wort valve, wort pump, and oxygen valve to cool the wort. Control cooling temperature: barley wine 9.0±0.5℃, wheat wine 13.0±0.5℃. Dry yeast controlled cooling temperature: barley wine 11.0±0.5℃, wheat wine 18.0±0.5℃. The cooling temperature can also be determined by itself according to the process.
7.3. Drain the residual washing liquid: In the initial stage of wort cooling, the residual washing liquid in the heat exchanger must be completely ejected with the wort before passing the wort into the fermentation tank.
7.4. Oxygenation: While the wort is cooling, continuously oxygenate the wort, the dosage is about 1-2 times the amount of wort.
7.5. Recovery: After the wort is cooled, the wort in the pipeline is pushed into the fermentation tank with oxygen. Rinse the pipes and heat exchangers used in the saccharification pot with 80℃ hot water for 10 minutes.
8. Fermentation system
8.1. Check: Whether the fermenter pipe fittings, valves, instruments, ice water and oxygen supply are normal, if there are no abnormalities, prepare for washing and feeding.
8.2. Washing: (4-step method)
a. Washing with water: Before feeding the fermenter, rinse it with tap water intermittently for 15 minutes.
b. Caustic soda washing: After draining the residual water, use a 45-50°C, 5% concentration of caustic soda solution to circulate for 30 minutes (refill in time when the lye concentration decreases). After the cycle is completed, the lye is recovered (pay attention to protection, Protective equipment must be worn during operation, and direct contact with lye is strictly prohibited).
c. Washing with water: After draining the remaining lye, rinse with tap water for 15 minutes intermittently, the method is the same as 8.2.a.
d. Hydrogen peroxide washing: After draining the residual water, use 1% hydrogen peroxide to circulate for 20 minutes. The method is the same as 8.2.b. Drain the residual hydrogen peroxide in the tank. Close the exhaust valve, the inlet and outlet valves and the outlet valve. (Pay attention to protection. Protective equipment must be worn during operation, and direct contact with hydrogen peroxide is strictly prohibited)
★ Note: a. During washing, the wine outlet valve must be opened.
b. It is forbidden to use hot water, hypochlorous acid, chlorine and other disinfectants containing Cl- to sterilize the fermentation tank.
8.3. Inoculation: Before entering the wort in the fermenter, add yeast paste at a dosage of 1% of the wort (0.1% for dry yeast).
8.4. Oxygenation: During the cooling process of wort, oxygen must be continuously filled from the oxygenation port of the heat exchanger. Within 24 hours after the wort enters the tank, oxygen should be filled from the material port three times for 1 to 3 minutes each time, and the pressure in the tank is always kept at 0.03MPa until the tank is sealed.
8.5. Discharge of impurities: discharge the condensed solids the next day after feeding ---slowly open the material valve to discharge the impurities, and then discharge once a day.
8.6. Sugar measurement: take samples for sugar measurement the next day after feeding (must be tested every day before sealing the can)
a. Fermentation broth treatment: first remove the impurities in the wine tube, take a measuring cylinder fermentation broth, pour 100 times with two cups (the distance between the cups is not less than 50cm) to remove the CO2 in the fermentation broth, pour it into the measuring cylinder, and put stable.
b. Measuring sugar content: Take a sugar content meter with a range of 0-10BX, and slowly insert the end of the mercury bag into the wort.
Others are the same as the original wort concentration measurement method.
Others are the same as the original wort concentration measurement method.
8.7. Pre-fermentation:
It takes about 3-4 days for barley wine to keep temperature at 9.0±0.2℃ and pressure from 0-0.03MPa to sealing, while wheat wine keeps temperature at 13.0±0.2℃, naturally rises to 18℃ and pressure from 0-0.03MPa to sealing. About 2-3 days.
8.8. Sealing (reduction):
a. Barley beer: When the sugar content drops to 4.2±0.2BX, naturally heat up to 12°C and keep it, while sealing and increasing the pressure to 0.09MPa, and keep it for about 4 days. Wheat beer: When the sugar content drops to 4.2±0.2BX, keep it at 18℃, seal the can, increase the pressure to 0.09MPa, and keep it for about 4 days.
b. Diacetyl inspection: 4 days after sealing, if there is no obvious diacetyl smell, the temperature can be lowered. If there is obvious diacetyl smell, the temperature can be postponed for 1-3 days.
8.9. Post-fermentation (liquor storage): After the reduction, the temperature should be cooled to 0℃ and kept as required within 24 hours, while maintaining the pressure in the tank at 0.09MPa. Time: 3-5 days for barley beer, 1-3 for wheat beer day.
★ Pay special attention to: Cooling regulations, before 5℃, the temperature will be reduced at a rate of 0.5-0.7℃/hour; after 5℃, the temperature will be reduced to 0℃ at a rate of 0.1-0.3℃/hour.
8.10. Yeast treatment: When the temperature drops to 5℃, the yeast can be recycled. Before use, drain the first yeast out into the ditch. The generation number of yeast used does not exceed 6 generations; when the wine storage time exceeds 1 week, the yeast is drained once a day. If the yeast is not used, it should be drained when it drops to 2°C.
8.11. Automatic control of fermentation tank
a. Temperature: Set various parameters according to process requirements.
b. Pressure: According to the process requirements, set the upper and lower limits of the electric contact pressure gauge to the specified value in time.
4. Main equipment technical parameters
1. Malt Crusher
Production capacity: 300kg/h.
Others: double roller type.
2. Saccharification pot
Effective volume: 300L, total volume: 430L.
Dimensions: inner tank φ750×880 mm, outer shell φ910×1000 mm.
Material of inner and outer pot body: inner tank: 304 stainless steel, thickness: 2mm; outer shell: 304 stainless steel, thickness: 1.5mm.
Insulation material and thickness: rock wool insulation, thickness 80mm.
Heating method: steam heating.
Heating area: 0.3m2.
Temperature measurement element: PT100 platinum resistance temperature measurement.
Design pressure: atmospheric pressure.
3. Filter tank
Effective volume: 300L, total volume: 450L.
Dimensions: inner tank φ750×880 mm, outer shell φ910×1000 mm.
Material of inner and outer pot body: inner tank: 304 stainless steel, thickness: 2mm; outer shell: 304 stainless steel, thickness: 1.5mm.
Cutter/motor/reducer: motor power: 0.55 kW, speed ratio: 43.
Temperature measurement element: PT100 platinum resistance temperature measurement.
Insulation material and thickness: rock wool insulation, thickness 80mm.
Design pressure: atmospheric pressure.
4. Fermentation tank
Effective volume: 600L, nominal volume: 700L.
Heat exchange area: 1.6 square meters.
Test pressure: cylinder 0.2MPa, Maitreya plate 0.2MPa.
Dimensions: φ1020×2185 mm.
Material of inner and outer tank: inner tank: 304 stainless steel, thickness: 2mm; outer tank: 304 stainless steel, thickness: 1.5mm.
Insulation material and thickness: polyurethane insulation, thickness 60mm.
Temperature measurement element: PT100 platinum resistance temperature measurement.
5. Refrigeration system
5.1. Ice water tank
Effective volume: 800L, total volume: 860L.
External dimensions: inner tank φ1000×1050 mm, outer container φ1120×1180 mm.
Tank material: inner tank 304 stainless steel, thickness: 2mm; outsourcing: 304 stainless steel, thickness 1.2mm.
Insulation material and thickness: polyurethane insulation, thickness 60mm.
5.2. Ice water pump: flow 1.7 t/h, head 25m.
5.3. Refrigeration unit
Model: 4HP, plate exchange type.
Cooling capacity: 8200w/h. .
6. Plate heat exchanger
Cooling area: 4㎡.
Process form: two-stage 4 processes.
7. Wort Pump
The flow is 3 t/h and the head is 18m.
Material: 304 stainless steel.
5. Equipment maintenance
1. Precautions for use
1.1. It is strictly prohibited to use Cl-detergents or disinfectants for equipment cleaning.
1.2. If the equipment is not used for a long time, please clean the equipment thoroughly before decommissioning. After the water has drained, close the valves. Please clean the equipment thoroughly before restarting it after being used for a long time. Repeat the cleaning several times.
1.3. The heat exchanger should be disassembled and cleaned after long-term operation or after a long period of non-use. Metal brushes are forbidden when cleaning, and it is forbidden to bend, twist, step on, or squeeze the heat exchanger plates. Replace in time.
1.4. The equipment should periodically check the wiring and grounding of each motor and pump to ensure that the wiring is correct. Check the oil level of the geared motor and hydraulic device, and add lubricating oil to the stirring motor regularly according to the instructions. Regularly check whether the connections of the mixing and tilling knife are tight. The pumps used must not be idling or reversed. If the pump is leaking, replace the pump seal in time.
1.5. Frequently check whether there is any foreign matter in the hopper of the crusher, check whether the fasteners on the crusher are loose, the tightness of the crusher's drive belt and the reliability of the safety protection devices. Regularly clean the roller (or grinding disc) of the crusher.
1.6. For steam heating equipment, always check whether the pressure gauges and safety valves are normal, and ensure that the trap is unblocked; if the liquid level is less than the specified level, do not turn on the steam heating! When the equipment is running, warning signs should be hung on the top of the steam, wort and other high-temperature pipelines and the top of the saccharification equipment to prevent burns.
1.7. It is forbidden to extract wort in large flow during filtration, which may damage the sieve plate. When the equipment is not in use, no weight shall be placed on the screen plate to avoid deformation of the screen plate. Ensure the smooth operation of each mechanical part when the equipment is running.
1.8. Check the plate heat exchanger at any time for leakage, leakage, or liquid leakage. If there is any leakage, repair it immediately.
1.9. Pay attention to the alkali water concentration in the alkali water tank at any time. If the alkali water concentration is too low or too turbid, it cannot be used for washing and should be replaced in time.
1.10. Check all pipeline valves at any time, and repair or replace in time if any leakage is found.
1.11. Frequently check the indications of the instruments on the switchboard. For the digital temperature control meter temperature correction, mercury (or alcohol) thermometers can be used to calibrate the temperature to ensure the accuracy of the process parameters.
1.12. The saccharification equipment should be rinsed with water in time after each use, and the saccharification pipeline, plate heat exchanger and wort pipeline should also be rinsed.
1.13. It is strictly forbidden to grab and climb the equipment process pipeline, cooling pipeline and exhaust pipe.
1.14. When the equipment is shut down for maintenance, the power and steam should be cut off and warning signs should be hung.
2. Common problems and solutions
2.1. Common problems and solutions in beer production