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heat exchanger in a brewery
- Jun 12, 2021
- helen
- 7998
- brewery equipment
heat exchanger in a brewery
A lot should be considered when you open your brewery like craft brewing tech, brewery equipment cost and price,find a location for brewery, license and regulation of a brewery.
This article column is specially to talk about heat exchanger in brewery.
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Heat Exchanger, a piece of brewery equipment designed to quickly raise or lower the temperature of wort or beer.
Heat exchangers in breweries are often referred to as “plate heat exchangers” because they are built as a series of plates;
a hot liquid flows along one side of the plate and cold liquid flows along the other side. A heat exchange takes place across the plates.
The most common heat exchanger is found in the brewhouse. Hot wort at approximately 95°C is run through a heat exchanger,
where it is cooled by cold water and/or a refrigerant coming along the reverse side of the plate in the opposite direction.
The wort becomes cool (e.g., to 12°C) and ready for fermentation, and the cold water is heated to perhaps 80°C and is returned to a hot water tank,
ready to be used in the next brew or elsewhere in the brewery.
On average, heat exchangers will be sized so that the entire contents of the kettle can be cooled to fermentation temperature in 45 min or less.
A heat exchanger is very energy efficient because the heat originally used to bring wort to the boil is partially reused to heat cold water coming into the brewery.
Using refrigerants such as glycol, plate heat exchangers can also be used to cool beer to low temperatures after fermentation, say from 12°C to –1°C, for cold maturation.
Heat exchangers may be used in many aspects of the brewing process to heat and cool beer and to heat or cool liquids such as water.
Although plate heat exchangers are the most common, other designs of heat exchanger may be used, such as a “shell and tube heat exchanger.”
Heat exchangers are also used as part of the makeup of flash pasteurization units, which heat beer quickly to pasteurize it,
hold it for a short period as it flows through pipework, and then quickly decrease the temperature again.
A lot should be considered when you open your brewery like craft brewing tech, brewery equipment cost and price,find a location for brewery, license and regulation of a brewery.
This article column is specially to talk about heat exchanger in brewery.
Heat Exchanger, a piece of brewery equipment designed to quickly raise or lower the temperature of wort or beer.
Heat exchangers in breweries are often referred to as “plate heat exchangers” because they are built as a series of plates;
a hot liquid flows along one side of the plate and cold liquid flows along the other side. A heat exchange takes place across the plates.
The most common heat exchanger is found in the brewhouse. Hot wort at approximately 95°C is run through a heat exchanger,
where it is cooled by cold water and/or a refrigerant coming along the reverse side of the plate in the opposite direction.
The wort becomes cool (e.g., to 12°C) and ready for fermentation, and the cold water is heated to perhaps 80°C and is returned to a hot water tank,
ready to be used in the next brew or elsewhere in the brewery.
On average, heat exchangers will be sized so that the entire contents of the kettle can be cooled to fermentation temperature in 45 min or less.
A heat exchanger is very energy efficient because the heat originally used to bring wort to the boil is partially reused to heat cold water coming into the brewery.
Using refrigerants such as glycol, plate heat exchangers can also be used to cool beer to low temperatures after fermentation, say from 12°C to –1°C, for cold maturation.
Heat exchangers may be used in many aspects of the brewing process to heat and cool beer and to heat or cool liquids such as water.
Although plate heat exchangers are the most common, other designs of heat exchanger may be used, such as a “shell and tube heat exchanger.”
Heat exchangers are also used as part of the makeup of flash pasteurization units, which heat beer quickly to pasteurize it,
hold it for a short period as it flows through pipework, and then quickly decrease the temperature again.
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