Instructions for the use of fermenter

I. Fermenter type:

(1) Health standard classification: sanitary stainless steel tank, ordinary stainless steel tank;

(2) Pressure requirements classification: stainless steel pressure vessels, non-stainless steel pressure vessels;

(3) Classification by use: can be divided into brewing stainless steel tank, food stainless steel tank, pharmaceutical stainless steel tank, dairy stainless steel tank, chemical stainless steel tank, petroleum stainless steel tank, building materials stainless steel tank, electric stainless steel tank, metallurgical stainless steel tank;

④ Form classification: can be divided into vertical stainless steel tank, horizontal stainless steel tank.

2. Fermentation cycle: determined by product type, quality requirements, yeast performance, inoculation amount, fermentation temperature, season, etc. The fermentation cycle is 1-2 weeks for Alghis wheat beer and 2-4 weeks for barley and lagers. The average fermentation period is 12 days. Generally speaking, the fermentation cycle of ordinary beer is short in summer, while that of high-quality beer is long, and that of off-season is extended appropriately.

Iii. Fermenter type and quantity configuration:

Fermenter models from 100L to 5000L, can be customized according to customer requirements. The fermenter is divided into waist manhole and top manhole. The quantity shall be calculated according to the specific daily output and actual site area. Fermenter liner and outboard with high quality SUS304 stainless steel plate, internal polished all-round cleaning.

Four, the use of fermenter notes:

(1) In order to prevent the inner liner from deformation due to negative pressure, the upper valve can not be closed after cleaning the fermenter, and alcohol cotton can be plugged.

(2) Regularly check circuits, switches, wiring connectors, pipes, joints, etc., to prevent the aging of lines and loose pipes.

③ Check the pressure and temperature of the fermenter to solve the anomaly in time so as not to affect the fermentation of beer;

④ Prevent valves, switches and hoses from falling off at high temperature and causing burns.

5. Fermenter maintenance:

After fermentation and disinfection, it should be cleaned in time. During the installation process, the air distributor should be reset and the filling hole gasket should be replaced in time. If the bottom valve leaks, replace the bottom valve washer. Check and tighten the stop screws in the parts mounted on the stirring shaft each time the tank cover is opened.