Piping and structure determine cleaning time.In actual operation, many breweries have found that:Cleaning time is too longWater and cleaning agent consumption are highDowntime is frequentThe fundamental reason for this is not operational issues, but rather an unreasonable equipment structure design.

Yeast is not an uncontrolled life form, but a managed variable.Yeast metabolism is extremely sensitive to the environment, and the design of the fermentation tank directly determines:Yeast activityEster and higher alcohol productionCarbon dioxide solubilityFinal taste purityModern beer fermentation

Mashing System: The place that determines the "fundamental character" of beerThe mashing equipment is not only responsible for converting malt into wort, but also determines:Fermentation efficiencyBody and mouthfeel of the beerProportion of fermentable sugarsFinal alcohol content rangeA well-designe