The mash tank is a cylindrical vessel with a tapered sandwich and a rounded top cover. It utilizes high-efficiency Miller coat heat exchange technology on the exterior of the tank, applying the scientific steam turbulence principle to achieve optimal heat conduction and energy-saving effects. It ensures precise heating rates and holding times. At the bottom of the tank, there is a paddle agitator that is driven by an electric motor through a vertical turbine reducer. After crushing, the rice flour and part of the malt powder are mixed with water and steamed to heat the mash and melt and gelatinize the starch. This process maximizes the activity, conversion, and catalytic effect of various enzymes during gelatinization and mashing, ensuring the best quality and highest yield of beer from the source.
The internal structure of the mashing container is divided into two layers. The upper layer performs filtration and drying functions, and the filter tank method is adopted to filter the wort. The filter screen plate is a machine-made stainless steel 304 sieve plate with a spacing of 0.7-0.9 mm. The screen plate is processed to be durable even after long-term use. The lower layer is responsible for mashing, boiling, and cooling. The tank incorporates an advanced and scientific tiller structure system and hydraulic automatic lifting technology to ensure consistent trough turning, stable trough discharge, improved filtration rate and production efficiency, as well as excellent transparency and juice yield of wort.
During boiling, hops and other flavors are added, which contribute to the bitterness and aroma of the final beer. Additionally, hops contain alpha acids that isomerize into iso-alpha acids, the main bitter compounds in beer, during boiling. The kettle is used for boiling and concentrating the wort in beer production. It is a device that imparts hop aroma to the wort by adding hops, and it is also one of the main equipment in the mashing process. The structure consists of the pot body, the thermal insulation layer on the outer cladding, and the liquid inlet and outlet. Extracorporeal circulation mixing technology is employed to accelerate the initial rate of wort boiling, ensuring uniform temperature throughout the heating process and preventing denaturation of wort solubles caused by localized overheating, thereby ensuring the quality of the wort.
The lower part of the tank is the whirlpool sink, which is used to separate hot coagulation, reduce the whirlpool flow rate, promote settling and accumulation of the coagulation, and serve as temporary storage during wort filtration. During whirlpool sinking, the wort enters with a certain speed through the tangential nozzle and rotates for a specific period under inertial force. Under the action of centrifugal force, hops and thermal coagulation gather in the center of the tank body, achieving optimal separation from the feed fluid.
Hops Adding System
The hops adding system can consist of two or more tanks equipped with accessories such as pumps, pipes, and valves. It can also control the addition amount. The tanks, valves, pipes, etc., in the hops adding system can be connected to the CIP system to achieve automatic, semi-automatic, cleaning, and sanitization functions.