When a 5,000-liter tank of Pinot Noir must goes from 22°C to 29°C in six hours, you have a choice: intervene or accept whatever volatile acidity and cooked fruit character follow. Wine fermenting is ...
READ MOREFor expanding micro-breweries, the transition from manual batches to continuous production often results in inconsistent wort quality and high labor costs. Our 3-Vessel/4-Vessel Automatic Steam Heated Brewhouse solves this by integrating high-efficiency steam jackets and automated PLC recipes. The system allows for simultaneous mashing, lauter, and boiling, significantly increasing daily throughput while ensuring precise temperature steps (±0.5°C). It is the professional choice for medium-to-large craft breweries aiming for high-gravity brewing and energy efficiency.
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Feature / Parameter |
Detailed Specifications |
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Heating Method |
High-pressure Steam Jacket (Dimple Design) |
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Automation |
Full Siemens PLC with HMI Touchscreen |
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Vessel Config |
Mash Tun, Lauter Tun, Kettle/Whirlpool |
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Material |
SS304 / SS316L (6mm Inner / 4mm Cladding) |
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Efficiency |
Dual-stage Plate Heat Exchanger (Wort Cooling) |
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Platform |
Sanitary Integrated Walkway with Non-slip Surface |
When a 5,000-liter tank of Pinot Noir must goes from 22°C to 29°C in six hours, you have a choice: intervene or accept whatever volatile acidity and cooked fruit character follow. Wine fermenting is ...
READ MOREYou have probably seen a batch fail for reasons that are hard to explain: a lotion that separates after a week, a sauce that turns watery, or a pigment paste with fine agglomerates that no amount of ...
READ MOREA paint plant manager in Ningbo opened the previous week's production log and found a familiar problem: batch 2417 and batch 2418 used the same formula, the same pigment lots, and the same process re...
READ MOREMany buying decisions for storage tanks and silos focus on capacity, material grade, and agitator speed. Yet the foundation under the vessel is what keeps those choices safe over the long term. A poo...
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