What are the precautions when using the fermenter?

1. This system must be used in order to make all the individual equipment of the fermenter work normally.

2, filter disinfection, air filter flow steam pressure shall not exceed 0.17MPa, otherwise the filter core will be damaged, the ability of the filter will be lost.

3, the fermentation process should ensure that tank pressure does not exceed 0.17MPa.

4. In the actual elimination process, when the zipper penetrates the steam to preheat, the inlet pressure (no more than 0.2 MPa) should be controlled within the working pressure range of the equipment, otherwise it will cause damage to the fermenter.

5, the remaining water in the fermenter clip must be discharged when empty and actual consumption. Otherwise, the cylinder in the fermenter may collapse and the equipment may be damaged. In addition, in actual consumption, sometimes excessive condensate will be formed, diluting the culture medium and failing to meet the technical requirements.

6. During the cooling process after empty and solid elimination, negative pressure is prohibited in the fermenter to avoid pollution and even equipment damage.

7. During the fermentation process, the tank pressure of the fermenter should be maintained at 0.03? 0.05MPa to avoid pollution.

8. In various operating processes, it is necessary to adhere to the air tube pressure greater than the fermenter pressure. Otherwise, the fermenter liquid will backflow onto the filter, potentially clogging the filter core and rendering the filter ineffective.

9. If there is any problem that cannot be solved, please contact the fermenter after-sales service department directly. Do not forcibly remove or repair the fermenter.

Fermenter The fermenter used for anaerobic fermentation (e.g. production of alcohol, solvents) can be simple in structure. The fermenter used for good gas fermentation (such as the production of antibiotics, amino acids, organic acids, vitamins, etc.) needs to continuously inject a large amount of sterile air into the tank, and to consider the utilization rate of the air into the tank, so the structure of the fermenter is more complex, commonly used are mechanical stirring fermenter, bubbling fermenter and rising fermenter.

The fermentation process of dairy products and wine is a sterile and pollution-free process. The fermentation tank adopts a sterile system to avoid and prevent the pollution of microorganisms in the air, greatly extending the shelf life of products and the purity of products. The tank body is specially designed and installed with sterile breathing holes or sterile positive pressure fermentation system. The tank body is provided with a Milo plate or labyrinth type jacket, which can be fed into the heating or cooling medium for circulating heating or cooling. Fermenter capacity from 300 to 15000L a variety of different specifications. Fermenter according to the scope of use can be divided into small laboratory fermenter, pilot production fermenter, large fermenter and so on.