Enhancing the Attractiveness: Unveiling the Secrets of the Saccharification System

Mash Tank

The mash tank is a cylindrical vessel with a tapered jacket and a curved top lid. It utilizes high-efficiency jacket heat exchange technology on the outside, applying scientific steam turbulence principles to achieve optimal heat conduction and energy-saving effects. The heating rate and holding time are accurately controlled. At the bottom of the tank, there is a paddle agitator driven by a motor through a vertical turbine reducer. After crushing, rice flour and a portion of malt powder are mixed with water and boiled to heat the mash, liquefying and gelatinizing the starch. This ensures the best quality and highest yield of beer by maximizing the activity and catalytic effect of various enzymes during the gelatinization and saccharification process.

Lauter Tank

The internal structure of the mash tank is divided into two layers. The upper layer serves for filtration and drying, utilizing the lauter tank method to filter the wort. The filter sieve plate is made of stainless steel 304 and is milled, with a spacing of 0.7-0.9mm. The sieve plate is processed to maintain its shape even after prolonged use. The lower layer performs functions such as mashing, boiling, and cooling. The tank adopts an advanced and scientific tiller structure system and hydraulic automatic lifting technology to ensure uniform turnover and stable discharge, improve filtration speed and production efficiency, as well as ensure good transparency and juice yield of the wort.

Kettle (Boiling Tank)

Hops and other spices are added during boiling, contributing to the bitterness and aroma of the final beer. Hops contain alpha acids, which isomerize to iso-alpha acids during boiling, becoming the main bitter substances in beer. The boiling tank is used for boiling and concentrating the wort in beer production. It adds hop aroma to the wort by incorporating hops, making it one of the main equipment in the saccharification process. The structure consists of the pot body, thermal insulation layer on the outer cladding, liquid inlet, and liquid outlet. The extracorporeal circulation mixing technology is employed to accelerate the initial boiling rate of the wort, maintaining uniform temperature throughout the heating process and preventing denaturation of wort solubles caused by localized overheating, ensuring the quality of the boil.

Whirlpool Tank

The lower part of the whirlpool tank is the spinning sink, used to separate hot coagulation, reduce the speed of spinning, promote settling and agglomeration of the coagulation, and provide temporary storage during wort filtration. During the spinning sink process, the wort enters at a certain speed through a tangential nozzle and rotates for a specific period due to inertial force. Under the influence of centrifugal force, hops and thermal coagulation gather in the center of the pot, achieving optimal separation from the incoming liquid.

Hops Adding System

The hops adding system can consist of two or more tanks, equipped with accessories such as pumps, pipelines, valves, etc. It enables control over the amount of hops added. The tanks, valves, pipes, etc. in the hops adding system can be connected to the CIP system, allowing for automatic and semi-automatic cleaning and disinfection functions.

ACE Complete Saccharification System

Share This :

Recent Posts

Have Any Question?