The vertical brite tank and the horizontal brite tank serve the same purpose in production. However, there are certain differences, as well as their respective advantages and disadvantages, in actual use. These are described below.
Vertical Brite Tank
Due to pressure requirements, the diameter of the brite tank is typically restricted. As a result, the capacity of the vertical brite tank cannot be made large, otherwise it will be very tall. Although large-capacity beer tanks can reach heights of 10~15m, CIP devices must be used to avoid cleaning difficulties.
The liquid level in the vertical brite tank is 2~3 times higher than that in the horizontal tank. Therefore, when beer enters the tank, it must overcome a greater force compared to the horizontal tank (each additional 1m in height requires approximately 0.0098 MPa of pressure), which increases the pressure required for filtration. Using compressed air to filter the beer will also increase the pressure on the storage tank. However, conversely, because the brite tank has a higher level, it allows for a more stable beer entry into the tank. When filling, a lower delivery pressure can be used.
The largest contact surface area between the beer in the vertical brite tank and the compressed air (oxygen) is the cross-sectional area of the tank, which is relatively smaller than that of the horizontal tank. This results in better dissolution and oxidation of oxygen in the beer.
The vertical brite tank occupies a smaller area, but its height is greater than that of the horizontal tank. Therefore, the sake room must have a higher ceiling. If it is placed in the open air, this effect is not necessary.
ACE Vertical Brite Tank
Horizontal Brite Tank
The volume can be made very large. The largest horizontal tank in China can reach a capacity of 1500~2000W. It is also very convenient to clean, either manually or using a removable CIP device. Since the diameter is generally not more than 2.5m, it has slightly better pressure resistance and can be made very long.
The height of the horizontal tank equals the diameter, and the liquid level pressure will not exceed 0.3MPa. Therefore, the pressure inside the tank can be lower, as well as in the post-fermentation tank. However, when beer enters the tank (especially when the filtering speed is relatively fast), it is prone to swelling and foaming. Filling wine also consumes a certain amount of compressed air.
The maximum contact surface area with compressed air (oxygen) is DXL (D – the inner diameter of the cleaning tank (m), L – the length of the brite tank (m)). This surface area depends on the tank length; the longer the tank, the larger the surface area and the greater the dissolved oxygen.
Large area. From practical use, a small-volume vertical brite tank (150~200hl) is preferable.
