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Two Vessel Beer Equipment

Views: 26     Author: Site Editor     Publish Time: 2022-11-10      Origin: Site

Two vessel beer equipment, also known as two-tank two-body equipment, is mainly composed of mash/lauter tank + kettle/whirlpool tank.

  • The function of the mash/lauter tank: mashing and lauter;

  • The function of the kettle/whirlpool tank: the boiling rotary sedimentation. If you configure another hot water tank, the work efficiency can be increased by 50%.

The advantages of the two-can beer equipment system:

  • The equipment is simple and the investment is small.

  • The pipeline is simple and easy to operate.

  • The height of the equipment is low, and the height requirements of the site are not high.

Its Main Disadvantages Are:

  • When wort is filtered, only suction filtration can be used (that is, the wort is in the lauter tank, the wort is extracted by the wort pump, and then pumped into the kettle/whirlpool tank), the filtration speed is relatively slow, and the requirements for the winemaker are very high. Mistakes will lead to compaction of the particle layer, difficulty in filtration, and deformation of the sieve plate in severe cases, affecting subsequent use.

  • In order to reduce the influence on spin sinking, such devices generally do not have anti-rotation crosses. The anti-rotation cross is mainly installed in the mash tank to prevent eddy currents when the mash is poured. Obviously, when no anti-rotation cross/cooker is provided for the mash, a vortex tends to form when the mash is poured, causing gas to enter the wort pump, causing the gas to combine with the wort pump. In light cases, cavitation is caused by a large amount of gas entering the wort pump, which affects the service life of the wort pump.

  • In the beer equipment manufacturing industry, a stirrer is generally set in the kettle. Because the kettle has the function of a whirlpool tank, the stirrer will affect the effect of the whirlpool tank.

  • Washing water can only be prepared in advance and stored in a container or fermenter (it is generally not recommended to store it in a fermenter. Improper operation may cause a vacuum in the fermenter or affect the operation of the ice water system), that is, it is troublesome to operate. Heat loss is large.

  • When mashing, only the mashing method can be used. There are fewer steps for mashing temperature and higher requirements for malt quality.

  • Generally, only two batches can be brewed a day, and the winemaker needs to stay up late to work overtime.


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