What Is The Working Principle Of A Beer Fermenter?

What is the working principle of a beer fermenter?

The bottom is conical, so that yeast can be discharged at any time during production, and yeast with condensed yeast is required. The tank itself has an insulation device that facilitates fermentation temperature control. The production is easy to control, the fermentation cycle is shortened, the chances of dyeing bacteria are little, and the quality is stable. A heat insulation device is arranged outside the tank, and the tank body can be placed outside, so as to reduce investment in building, save floor space and facilitate expansion. Closed tank, easy to CO2 washing and CO2 recycling, fermentation can also be carried out under certain pressure. The utility model can be used as a fermentation tank or a wine storage tank, and the fermentation and storage liquor can be combined into a tank fermentation method. The fermentation broth in the tank produces a CO2 gradient (i.e., a density gradient) due to liquid height. Through the thermal insulation control, the fermentation liquid can be naturally convection, and the higher the tank, the stronger the convection. Because of the existence of strong convection, the fermentation ability of yeast is enhanced, the fermentation speed is accelerated, and the fermentation cycle is shortened. The fermenter can be controlled by instrument or microcomputer, and it is easy to operate and manage. Cone tanks are suitable for fermentation as well as for fermentation. CIP automatic cleaning device can be adopted, and the cleaning is convenient. The conical tank is easy to process and practical. Equipment capacity can be flexibly adjusted according to production needs. The capacity can range from 20 to 600m, and the maximum can be 1500m.

Hangzhou FuYinDi Machinery Co., Ltd.

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