I. Fermenter classification:

1, according to the product function is divided into steam fermenter and electric heating fermenter;

2, according to the product material is divided into 304 stainless steel fermenter and 316L stainless steel fermenter;

3, according to the use of fruit wine fermenter, beer fermenter, yogurt fermenter, soy milk fermenter, beverage fermenter, etc

2. Structural characteristics of beer fermenter

1. On-line CIP cleaning and SIP sterilization (121°C/0.1MPa).

2. It is designed according to the requirements of sanitary grade, and the structure design is very humanized and easy to operate. Smooth transmission, low noise.

3. Suitable diameter to height ratio design, customized stirring device, energy saving, good mixing and fermentation effect.

4. Mirror polishing of inner tank surface (roughness Ra≤0.4µm); The opening of each inlet and outlet pipe, sight mirror, manhole and other process and the welding of the inner tank body adopt the arc transition of the drawing flanging process, smooth, easy to clean without dead Angle, to ensure the reliability and stability of the production process, in line with the requirements of "cGMP" and other specifications.

Three, the main parts of beer fermenter

Tank body: mainly used to culture and ferment all kinds of bacteria, good sealing (prevent bacteria from being polluted)

The tank contains a stirring paddle, which is used to stir continuously during the fermentation process

A bottom-vented Sparger that lets in the air or oxygen needed for cell growth

The top plate of the tank has a control sensor, the most commonly used pH electrode and DO electrode, used to monitor the fermentation liquid pH and DO change controller, used to display and control fermentation conditions and so on.

Four, fermenter use method and operation steps

1) Correct pH electrode and dissolved oxygen electrode.

2) Sterilization of tank. The medium was added to the tank as required, sealed as required, and then sterilized in a large sterilizing pot (115℃, 30 minutes).

3) After cooling the tank, place it on the fermentation table and install it well; Open the cooling water, open the air pump power supply, connect the ventilation pipe to start ventilation, adjust the intake knob to make ventilation appropriate; Turn on the fermenter power supply, set the temperature, pH, stirring speed, etc. Turn on the machine at 640r/min for 30min and set the dissolved oxygen electrode at 100.

4) After the temperature is stable and all parameters are correct, the pre-shaken seeds are added, the fermentation time is started, and various parameters are recorded.

5) After fermentation, clean the tank and electrode, and insert the electrode into a triangle bottle with 4M potassium chloride for later use.

6) Fill in the register as required and be signed by the person in charge.

Notes for fermenter use:

(1) Before sterilizing the tank, it is necessary to check the height of the liquid level, and all the electrodes are required to be below the liquid level.

(2) Before opening the fermenter power supply, it is necessary to check whether the cooling water is turned on and whether the temperature probe is inserted into the tank, otherwise it will burn out the heating circuit.

(3) During the fermentation process, the workbench must be kept clean, the used culture bottles and other items should be cleaned in time, and the spilled acid lye or water should be dried immediately.

(4) Special care should be taken when installing, disassembling and sterilizing the pH electrode and the vulnerable and expensive parts of the tank.