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Technical configuration requirements for brewing technology of beer equipment.
2. The size and output requirements of beer equipment.
The output depends on the size of the mash equipment and the mash batches per day; and the size and number of fermentation tanks.
The brewing process of beer equipment mainly considers the matching of the requirements of the saccharification process and the functional requirements of the equipment. It mainly involves three aspects:
Whether the mash process is the boiling method or the leaching method.
2. The problem of hot water or cold water (tap water) washing gluten.
3.Equipment heating method: is it electric heating, steam heating, or direct fire heating?
Electric heating: Install an electric heating tube in the mashing pot to heat directly by electric energy; boil hot water and boil the wort. Electric heating is suitable for "Mixed mash method" and is not suitable for "Step-by-step heating". Equipment above 500L is not recommended.
Steam heating: There is a steam jacket on the outside of the inner tank of the saccharification pot, and a steam boiler is also provided for steam heating. (Types of steam generators: electric boilers, oil-fired boilers, gas-fired boilers.) Direct fire heating: There is a furnace under the saccharification equipment to burn natural gas or coal. Now the direct fire heating equipment mainly burns natural gas.
Advantages of electric heating: a steam boiler can be saved in cost, which is suitable for small beer equipment.
Advantages of steam heating: uniform heating, gradual heating method can be realized, simple maintenance, and simple equipment cleaning.
Advantages of direct fire heating: suitable for areas where the cost of purchasing a steam boiler is too high, reducing costs.
| Model | Output | Combination mode | Voltage | Heating mode | Material | Scope of application | Control mode |
| 100L | 100L/batch | Two vessels brewhouse | 380V/220V | by steam,by electricity,by fire | SUS304/316L | Hotel、wine bar.restaurant etc. | Semi automatic / automatic |
| Three vessels brewhouse | |||||||
| 200L | 200L/batch | Two vessels brewhouse | 380V/220V | by steam,by electricity,by fire | Hotel、wine bar.restaurant etc. | ||
| Three vessels brewhouse | |||||||
| 500L | 500L/batch | Two vessels brewhouse | 380V/220V | by steam,by electricity,by fire | Hotel、wine bar.restaurant etc. | ||
| Three vessels brewhouse | |||||||
| 1000L | 1000L/batch | Two vessels brewhouse | 380V/220V | by steam,by electricity,by fire | Hotel、wine bar.restaurant etc. | ||
| Three vessels brewhouse |
Home-brewed beer generally chooses 30L-200L, with integrated equipment or two saccharification devices, and the output is small.
Hotels, bars, wineries, restaurants and bars generally use the type of brewed beer equipment and craft beer saccharification equipment with 500L-2000L two-body two-vessel, two-tank three-vessel, two-vessel + hot water boiler. Saccharification 1-2 batches a day.
The factory-type beer equipment is multi-vessel saccharification equipment, shift production, and multi-batch saccharification. Three vessels saccharification can saccharify and brew three batches in 24 hours a day. Four-vessel saccharification can saccharify and brew four batches in 24 hours a day.
Daily output = volume of fermentation tank × number of fermentation tank ÷ beer fermentation time
For example
A set of 500L saccharification, 12 days of fermentation time, one batch a day, then 12 sets of 500L fermentation tanks are needed.
If you are considering entering the brewed beer or craft beer industry. Whether it is investing in bars, wineries, restaurants, or small and medium-sized breweries, it is necessary to have a clear understanding of the beer brewing process and equipment process configuration requirements. If you have any questions, please communicate with professionals and manufacturers in detail.
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