Catalogue of the modular microbreweries

Transcription

PRODUCT CATALOGUE
OF THE
MODULAR MICROBREWERY KIT
BREWORX MODULO
Actual offer and price list : www.czechminibreweries.com
0
Company profile of Czech Mini Breweries consorcium
The consorcium named Czech Mini Breweries is a purely Czech manufacturer of small breweries
and owner of trademarks MOBILNÍ PIVOVARY, CZECH MINI BREWERIES, BREWORX and MOBBEER.
Main mission of the consorcium is to spread the reputation of high quality Czech beer and Czech
breweries all over the world. The beginnings of Czech Mini Breweries consorcium date back to 1
994, when it was created by its parent company GM Project s.r.o. This is a leading Czech
engineering company, focusing on the pharmaceutical, biotechnological and beverage
industry.
There is close similarity between
technology used in pharmacy and in
food industry. Our design and
production team has been a part of
construction and modernization in
number of food machinery,
especially in the field of engineering
designs and specialty stainless steel
tanks (pressure vessels, duplicator
cooling vessels, infusion vessels with
agitators, yeast tanks, etc.).
Equipment manufactured by our
sister company MP Klasik s.r.o. , is a
part of the breweries, distilleries and
factories of branded beverages in
Russia, Turkey, Kazakhstan, Poland
and other countries. Based on our
experience and pride in our Czech
national drink, it brought us to the decision to extend manufacture in original Czech mini
breweries. Previous unusual requirement of one of our customers to have a brewery built in a
container encouraged us to establish a daughter company Mobilní pivovary s.r.o.. Currently we
are the only company that produces mobile breweries in the world. However, on the market still
dominates the demand for traditional mini breweries, the main part of our offer are breweries
BREWORX.We are happy to introduce you five different minibrewery solutions of various size and
brewing production performance.
Our experiences with those contracts and pride in our Czech national drink led to the decision to
expand the product range of the original Czech breweries in the year 2012. A typical order of
one of our customers who requested the delivery of a modular and easily expandable
microbrewery, has prompted us to expand our production program with a new model line of
microbreweries - modular microbrewery kit BREWORX MODULO, whose prospect and technical
descriptions you are holding in your hands or you are reviewing it on your computer now.
1
General description of microbreweries BREWORX MODULO
Microbreweries BREWORX MODULO – easy and safety way to your own
small professional brewery using method step by step
Microbreweries BREWORX MODULO produced by Czech Mini Breweries consorcium, are
produced by modern methods from quality food steel exclusively of European origin. They enable
the manufacture of traditional Czech type beer, but also any other kind of world beer using the
decoction or infusion method.
Their design also allows the production of bottom and top fermented beers modern way
fermentation and maturation in special sealed containers - cylindrical-conical tanks.
You can produce light beer, half-dark, dark, stout type beer, ale, pale ale, white beer and many
other beers by Czech and foreign recipes.
Why choose a microbrewery BREWORX MODULO ?
Microbreweries BREWORX MODULO excel in their revolutionary modular solution that compared
to microbreweries from other manufacturers have many advantages for beginning and future
brewers.
o Simple
modular
construction –
building a
microbrewery is fun
o Modest technical requirements for the location of
microbrewery – just a free part of the kitchen
o You can start with minimal configuration and
retrofitt and expand the microbrewery gradually
o Easy handling components (casters / adjustable
feet)
o Quick connection of components with special
hoses with quick couplings or pipings
o Easy and quick installation and commissioning by yourself using Instructions
Manual
o Installation can be done without expensive and time-consuming design and
construction work
o Microbrewery is not firmly connected with the building structure and is more an
assembly of appliances
o The brewing of beer is possible to begin a few hours after delivery of the
technology of the microbrewery
Let’s look at the advantages of Microbrewery BREWORX Modulo in detail …
2
I. You can set up your microbrewery simply by yourself according to your
needs like a brick kit
An acquisition of a microbrewery is in
comparison to other catering equipment
usually fairly expensive investment. Few people
can afford to buy a microbrewery in a
configuration that corresponds to the
production capacity planned for several years
in advance. Therefore, it is reasonable to build
a microbrewery gradually in small steps, and
the capacity and equipment of the
microbrewery will be increased in years, if the
sale of beer answers investor´s plans. And also,
reducing the initial configuration to the
minimum eliminates significant business risk and
minimizes loss in case of failure of the business.
Microbreweries BREWORX MODULO fully
comply with this cautious strategy. Their
modular design allows you to start making beer
in the smallest possible volume with the
minimum of investment. It is then possible to
extend the microbrewery and retrofit it like a kit.
You simply purchase additional fermentation
units, transfer tanks, a CIP station, washer and
filler of beer barrels, bottling and other
equipment, which the brewery can easily get along without in the beginning.
The construction of the microbrewery is designed so that the assembly and activation of the
microbrewery can be managed by an operator using the manual, or can be rebuilt, extended or
retrofitted without the need for costly dispatching of the assembly team. The parts are connected
by flexible hoses and cables with quick disconnect fittings, for the assembly of the brewery
virtually no special equipment is needed. For easy handling the components are provided with
casters that are replaced with adjustable feet at the place for the equipment.
Nevertheless, we can offer professional installation and activation of the microbrewery by workers
of our production company.
3
II. You can save the cost of designing, building modifications and
installation work
Why are microbreweries of “classical concept” so expensive?
Because to get a “classic” microbrewery involves a number of
organizational, time consuming and above all costly activities
and tasks. With the common microbrewery, you must ensure,
suffer and pay:
• Design works – the technology project of the
microbrewery … about 3.000 to 10.000 Euro +
construction project of the building reconstruction …
about 5.000 to 50.000 Euro
• Building permits – the brewery will be firmly embedded
in the object, which changes the purpose of the
building use
• The opinion of a number of entities and institutions for the intended construction –
neighbours, firefighters, waterworks, electricity suppliers, telecommunications, Ministry of
Environment, etc..
• Construction works – reconstruction of buildings can be more expensive than the actual
microbrewery
• Assembly works – manufacturer usually sends a team of assembly workers for a period of
2-5 weeks, while the cost of construction work, accommodation and food service for
workers can reach hundreds of thousands
With microbreweries BREWORX MODULO most of these worries are either completely eliminated or
they will burden the future operator of a microbrewery to only a small extent. They consist of
several separate parts, connected with flexible hoses so there is no need to incorporate them into
the building structure. They acquire the character of appliances, thereby greatly simplify the
legislation associated with their installation and operation.
III. To operate the microbrewery Modulo you need only the unused part of
the restaurant kitchen
The ideal place to operate a microbrewery is the unused part of the restaurant kitchen, fitted
according to normal standards for restaurant operations.
You will need :
I.
The area of floor space, corresponding to the requirements of the selected configuration
of a microbrewery and minimum required height – the preferred size we can calculate for
you. This space will be defined by for example removable lightweight plasterboard and a
lockable door – this will establish a bonded warehouse, which is a legal condition for the
operation of commercial microbrewery.
II.
Doors and gates, allowing by their dimensions the passage of components to its
destination. If the dimensions of the door openings is not big enough, we can supply
components partially disassembled, or we recommend temporarily or permanently
establish a new mounting hole in the masonry. If any of these ways how to ensure arrival of
components on the site of the brewery is not possible, the microbrewery will need to select
a configuration with smaller volume of the tanks and brewhouse.
III.
The floor and walls up to 150 cm paneled with washable facing. The floor should be slightly
sloped towards the sewer floor drain.
IV.
Electrical sockets 3x400V and 1x230V with the minimum required protection for the
configuration of the microbrewery.
V.
Fume hood (digestor) with a strong suction. It can be substituted by connecting the
brewhouse to a chimney or we can optionally equip the brewhouse with a condenser of
waste steam (steam liquefies and flows out into the drain).
VI.
Air exhausting near the floor in a location where fermentation tanks will be placed –
during fermentation toxic CO2 occurs in small amount.
4
VII.
VIII.
IX.
X.
Well-ventilated or air-conditioned
conditioned room for placement off fermentation units – during
cooling waste heat occurs that is needed to ventilate or the room needs space cooling.
Maximum operating temperature in the room with the tanks is 35°C.
For microbrewery BREWORX MODULO CLASSIC dry storage room for malt. For
microbrewery BREWORX MODULO LiteME malt is not used and for malt extract storage to
any room with a temperature of 20°C is suitable.
Dedicated refrigerator for storing hops and brewer’s yeast.
Utility room for storage of sanitizing agents, detergents, tools, pressurised bottles with
technical gases, etc…
IV. Thanks to the technical solutions is easier financing of the brewery
The fact that the microbrewery is not tightly integrated into the building structure and can
c
be
taken away at any time without damage has a positive impact on project financing of a small
brewery.
Banks and leasing companies are very reluctant to provide
funding for the acquisition of fixed production technology of
built-in microbrewery. This iss due to complications with
“seizure” of the production object in case of the bad credit
status of borrowers or tenants or in cases of the execution
rights of third parties (it is not possible without permission of
the owner of the building simply take away
awa the brewery
from the site).
There are no such legislative obstacles for microbreweries
BREWORX MODULO there, and so the good news is that
customers will easier ensure our help with financing through
leasing or renting for purchasing a microbrewery.
V.. Will the microbrewery pay off? Economic
conomic and technical analysis of the
project of a microbrewery as a free bonus
Are you still unsure whether to start the operation of your own microbrewery? Are you worried that
the production of your own beer in your company
co
may not pay off?
We will prepare a free basic economic analysis of the microbrewery project, based on individual
data, just for your specific conditions.
5
The economic and technical analysis of the project microbrewery
BREWORX MODULO includes:
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Setting of appropriate business strategies for a brewery operator (assessment of the
volume of the production / various parameters for the sale of beer at the bar, in barrels, in
bottles / product pricing /
selecting of the assortment of
beer)
Setting of the optimal financial
investment protection (from own
resources of the operator / from
other sources on a loan or leasing
/ renting with a commission from
the beer)
Selection of the appropriate
configuration type of the brewery
regarding to conditions of a
specific customer
Customizing the selected
configuration of a brewery to
individual requirements and
customer needs
Calculation of the total purchase
price of the brewery
Determination of the required
floor area and height of the room
Determination of the required
electrical power and protection
Calculation of the optimum operating mode for the brewery (number of brewing days per
week, month, year)
Calculation of the volume of beer sold at the bar, in barrels, bottled
Calculation of the estimated consumption of raw materials, water, energy and their prices
Calculating the cost of production by various indicators
Calculation of operating costs by type of beer sales
Calculation of expected profit margins for the operator (1HL and 0.5L beer sold in different
packaging and on the bar)
Gross profit for the operator according to the type of sales
The expected return time on investment
The optimal determination of the amount of the loan / leasing, interest rate, maturity
6
How to make beer in a microbrewery BREWORX MODULO ?
Production of beer consists of several consecutive steps. Generally consists of the hot process
(production of wort in a hot block) and cold process (fermentation and maturation of the wort in
a cold block).
The HOT PROCESS is performed in a facility called BREWHOUSE. This beverage machine contains
several functional parts breweries Breworx Modulo:
1. MASH-WORT PAN – the main brewing vessel, equipped with special insulation and
electric heating elements and agitator, where the wort is made from of malt scrap during
operations named mashing and wort boiling. Model MODULO Lite-ME has only a wort pan
because beer is made from concentrate.
2. LAUTER TUN – an insulated vessel without heating equipped with lautering sieve. It is used
for the lautering of the wort - the wort is separated from the spent grains. Model MODULO
Lite-ME does not include the lauter tun - the lautering of the wort from concentrate is not
necessary.
3. WHIRLPOOL – a vessel with a tangential nozzle intended for centrifugal separation hop
dregs from wort. The most of models BREWORX MODULO integrates the whirlpool into the
body of brewhouse, otherwise the whirpool is separated vessel.
WATER MANAGEMENT SYSTEM follows the brewhouse. Here takes place the production of ice
water for wort cooling and heat recovery is carried out during the brewing process, by collecting
the hot water usually to the insulated tank.
CONTROL SYSTEM - when the brewhouse is equipped with the contol system SA, most of the
brewing process is performed automatically under the supervision of the brewer. The MC Control
system allows manual control of wort production process by the brewer step by step.
COLD PROCESS – is performed continuously in a cylindrical-conical tanks and consists of two
operations:
7
1. FERMENTATION – Sugars are converted into alcohol in the wort during biological activity of
brewer's yeast. This generate green beer that still is not a product intended for consumption. This
process takes 5-12 days.
2. MATURATION – The green beer is matured and under slight overpressure is gassed with carbon
dioxide, resulting yeast activity. The process takes from 2 weeks to 3 months depending on the
type of beer. The finished beer is pumped into the serving tanks, or directly from CCT transported
to the bar where is served directly to the customers throught taps.
DISTRIBUTION OF BEER – After finishing of producing process the beer can be pumped into the
SERVING TANKS (bright beer tanks). There are the serving tanks substituted by the cylinder-conical
tanks with the construction for overpressure to 1.5 or 3.0 bar in the MODULO system.
In these special tanks is the beer cooled down. The beer placed in service tanks is intended for
distribution and subsequent consumption. If the restaurant is part of the brewery, it is possible to
serve beer directly into jars from serving tanks or from cylindrical-conical tanks.
For further distribution of beer to consumers is necessary to transfer beer under pressure into kegs
(special beer barells), PET bottles, glass bottles, disposable kegs or other containers. For
significantly extended life of beers, especially before distribution outside the brewery, it is
recommended to perform the filtering of the beer. This is meant to remove residual yeast from
beverage. This causes a colloidal and biological stabilization of beer. For filtration of beer brewery
is necessary to equip the brewery with special filter devices, which are optional parts of the
brewery.
TECHNOLOGICAL EQUIPMENT – The brewery is also equipped with a set of facilities that provide
heat and cold for functional vessels, heat recovery, brewery sanitation, handling operating fluids
and drink. This includes malt mill, cooling units for the production of cold and ice water or glycol,
plate heat exchangers, mobile CIP pump, air compressor with carbon filters, aeration candle, hot
water tank, tank for ice water or glycol, computer controller, touch control LCD panel, hoses and
pipes, electrical wires, compressed air distribution ways, a gas distribution systems, a distribution
system for heating and cooling media and others.
OPTIONAL
EQUIPMENT
–
includes
functional parts
of the brewery,
which are not
mandatory
accessories, but
extends
its
capabilities,
increases work
comfort, saves
an
operating
costs or multiples
a
marketing
effect of the
brewery.
This includes in
particular: water
filters
and
drinking
water
treatment plants, beer filtration equipment (plate, candle, deposition, crossflow filters and
microfilters), steam generators, CIP station, regenerators for yeast (non-pressurized / pressurized),
tray with automatic dosing of hops, conveyor for malt scrap, washer for kegs, keg filling machine,
PET bottle filling machine, filling machine for glass bottles, bottles with gases CO2, N2, Biogon,
nitrogen generator, pressure water cleaner, air cooling aggregate (for storage of full kegs), tap
stands and beer cooling system etc.
8
Technical specification of breweries BREWORX MODULO
I. Basic configuration of BREWORX MODULO – get start with minimal
investment
The basic functional configuration of the microbrewery contains only the most essential devices
that are necessary for the production of beer in a small volume. This is useful for any aspiring
brewers who want to produce beer first carefully and try to learn it. The brewers can thus verify
the success of the planned business model without major business risks.
Microbrewery BREWORX MODULO in the basic configuration
1. Preparation of the ingredients: 1.1 malt mill 2. Wort production: 2.1 Brewhouse: mash-wort pan 2.2
Brewhouse: kombi tank - lauter tub / whirlpool tub, 3. Water management system, 3.1 WCU-Cooler and
storage tank for ice water to cool down the wort, 4. Fermentation and maturation of beer: 4.1 Fermentation
tanks (CCT) with integrated cooler, 5. Sanitation: 5.1 Mobile CIP pump, 6. Industrial gases: 6.1 Air Compressor
with carbon filters, 6.2 Bottles with CO2, 7. Yeast storage system: 7.1 Can for storing yeast 10. Sale of beer:
10.1 * Taproom at the brewery restaurant.
9
II. Advanced configuration of microbrewery BREWORX MODULO - gradual
development of the company, increasing production capacity and the
possibilitiesof the microbrewery
Brewer may gradually extend his microbrewery adding other components and devices. By
adding additional fermentation units they can achieve growth in production capacity of the
microbrewery. By adding pressure tanks, filters, washing machines and filling machines they get
the opportunity to sell beer in kegs and bottles and ensure slowly building business networks. CIP
station, nitrogen generator, yeast activators etc significantly increase the comfort of work for
workers in the brewery, hot water tank allows more efficient use of energy and contribute to costs
savings.
Microbrewery BREWORX MODULO in the extended configuration
1. Preparation of the ingredients: 1.1 malt mill 2. Wort production: 2.1 Brewhouse: mash-wort pan 2.2
Brewhouse: kombi tank - lauter tub / whirlpool tub, 3. Water management system, 3.1 and 3.2 WCU-HWT unit Cooler and storage tank for ice water to cool down the wort and storage tank for heat water, 3.3
Equipment for the treatment of drinking water, 4. Fermentation and maturation of beer: 4.1 Fermentation
tanks (CCT) with integrated cooler, 5. Sanitation: 5.1 Mobile CIP pump, 5.2 CIP station,, 6. Industrial gases: 6.1
Air Compressor with carbon filters, 6.2 N2 generator / cylinder with CO2, 7. Yeast storage system: 7.1 Yeast
tanks&regenerators for storing of yeast, 9. Filtration of beer : 9.1 *Primary and secondary beer filter, 10. Sale
of beer: 10.1 *Taproom in the brewery restaurant, 10.2 *Distribution of beer in packages 10.3 **Washer and
filler for kegs.
10
Selectable and scalable production capacity of 56 hl 6000 hl of beer
per year
Microbreweries BREWORX MODULO have a modular architecture. It is possible to start to operate
the brewery in a very simple basic configuration with a small production and then gradually
expand. All this can be very easy and quick, without costly design, construction and assembly
works.
Production capacity of the microbrewery (maximum production) is determined by several
parameters:
I.
II.
III.
IV.
V.
VI.
VII.
VIII.
Effective volume of a brewhouse - optional 250, 500 or 1000 liters depending on the
brewhouse.
The volume of daily batch of wort – it is detemined by type of the brewhouse,
usable volume of the brewhouse and used brewing recipe. It is possible to select a
daily batch volume between 250 to 4000 liters of wort per day. With the MODULO
CLASSIC brewhouse it is possible to produce a batch of wort with volume 1 or 2
times bigger then volume of the brewhouse. The brewhouse LITE-ME allows the
production of a daily batch of wort of 1,2, 3 or 4 times bigger then the volume of
the brewhouse.
The volume and number of fermentation tanks - tanks volume corresponds to the
volume of daily batch of wort, the number of tanks determines the number of daily
batches of wort that can simultaneously ferment.
The volume and number of maturation tanks - tank volume corresponds to the
volume of the daily batch, wort tanks number indicates the number of daily
batches of wort, in which beer maturation may occur simultaneously.
Assortment of beer types – different beer types have different fermentation and
maturation time. During this time, the beer occupies the fermentation and
maturation tanks. For example a bottom-fermented lager beer occupies a
fermentation tank for 12 days and the maturing tank for 1-2 months. Topfermented beer ale occupies a fermentation tank for 6 days and maturing tank for
2 weeks.
Expanding the brewery on other devices – if the brewery is not equipped with
bright beer tanks then produced beer takes place in maturation tanks and does
not allow to produce more beer in the same tanks. Therefore, the addition of bright
beer tanks is a good way to increase the capacity of the brewery.
Layout space - floor area and height of the room may be significant limiting
factors for the determination of production capacity of the microbrewery. It is
therefore very important in the design configuration of the microbrewery to know
this information.
Fusing of electrical connection - microbrewery operating puts certain demands on
the electrical system supply point. Therefore, it is necessary to know the fuse
electrical outlet to which the microbrewery will be attached, or the needs of this
capacity increase.
Microbreweries BREWORX MODULO allows the expansion of production capacity :
Brewhouse
BREWORX MODULO CLASSIC
Production
250
500
1000
capacity DMC/PMC DMC/PMC DMC/PMC
[HL / year]
BREWORX MODULO LiteME
LME250MC
LME250SA
LME500MC
LME500SA
LME
1000MC
LME
1000SA
[HL / year]
[HL / year]
[HL / year]
[HL / year]
[HL / year]
[HL / year]
[HL / year]
Beer type
[HL / year]
Bottom
femented
56 - 900
112 - 1800 224 - 3600
56 - 1800
56 - 1800
112 - 3600 112 - 3600 224 - 3600 224 - 3600
Top
fermented
94 - 1500
187 - 3000 375 - 6000
94 - 3000
94 - 3000
187 - 6000 187 - 6000 375-12000 375-12000
11
Examples of possible variants of Microbrewery BREWORX MODULO with
the basic configurations
Num.
Microbreweries BREWORX MODULO 250
DMC/PMC
CCT 0.2 bar
CCT 1.5 bar
Production
[Hl per year]
1.
BREWORX MODULO 251SE-CF94G
-
2x250L
94 / 56
2.
-
4x250L
187 / 112
3.
-
8x250L
375 / 225
4.
-
12x250L
562 / 337
5.
-
16x250L
750 / 450
6.
-
2x500L
187 / 112
7.
-
4x500L
375 / 225
8.
-
8x500L
750 / 450
9.
-
12x500L
1125 / 675
10.
-
16x500L
1500 / 900
CCT 0.2 bar
CCT 1.5 bar
Production
[Hl per year]
Num.
Microbreweries BREWORX MODULO 500
DMC/PMC
1.
-
2x500L
187 / 112
2.
-
4x500L
375 / 225
3.
-
8x500L
750 / 450
4.
-
12x500L
1125 / 675
5.
-
16x500L
1500 / 900
6.
-
2x1000L
375 / 225
7.
-
4x1000L
750 / 450
8.
-
8x1000L
1500 / 900
9.
-
12x1000L
2250 / 1350
10.
4x1000L
12x1000L
3000 / 1800
Num.
Microbreweries BREWORX MODULO LiteME
500MC
CCT 0.2 bar
CCT 1.5 bar
Production
[Hl per year]
1.
BREWORX MODULO LiteME 501SE-CF187G/MC
-
2x500L
187 / 112
2.
-
4x500L
375 / 225
3.
-
8x500L
750 / 450
4.
-
12x500L
1125 / 675
5.
-
16x500L
1500 / 900
6.
-
2x1000L
375 / 225
7.
-
4x1000L
750 / 450
8.
-
8x1000L
1500 / 900
9.
-
12x1000L
2250 / 1350
10.
4x1000L
12x1000L
3000 / 1800
11.
-
2x2000L
750 / 450
12.
-
4x2000L
1500 / 900
13.
-
8x2000L
3000 / 1800
14.
-
12x2000L
4500 / 2700
15.
4x2000L
12x2000L
6000 / 3600
12
Num.
Microbreweries BREWORX MODULO LiteME
500SA
CCT 0.2 bar
CCT 1.5 bar
Production
[Hl per year]
16.
BREWORX MODULO LiteME 501SE-CF187G/SA
-
2x500L
187 / 112
17.
-
4x500L
375 / 225
18.
-
8x500L
750 / 450
19.
-
12x500L
1125 / 675
20.
-
16x500L
1500 / 900
21.
-
2x1000L
375 / 225
22.
-
4x1000L
750 / 450
23.
-
8x1000L
1500 / 900
24.
-
12x1000L
2250 / 1350
25.
4x1000L
12x1000L
3000 / 1800
26.
-
2x2000L
750 / 450
27.
-
4x2000L
1500 / 900
28.
-
8x2000L
3000 / 1800
29.
-
12x2000L
4500 / 2700
30.
4x2000L
12x2000L
6000 / 3600
Notice.: There are two values for the maximum production capacity of the brewery in shown columns: a capacity for producing of topfermented beers (higher number) / of bottom fermented beers (lower number)
Calculation of an optimal configuration of the microbrewery is made by our
expert
Calculation of the ideal configuration of the brewery is quite complicated and requires a lot of
experience and calculation formulas. Hence, we perform this analysis for the customer in or after
business meeting when we obtain all the necessary information from the client.
13
Overview of available modules of Microbrewery kit BREWORX
MODULO
1.1 MALT MILL - malt grinder *
Before starting the brewing process it is needed to crush the grain malt in the prescribed manner,
ie expose the grain endosperm without damaging husks. Following the correct way of crushing
malt is a prerequisite for quality of beer produced. Crushing the malt, the milling, is performed in a
masher called malt mill.
Roller mills are supplied as standard with no accessories, then optionally including a malt
container, stairs, a malt conveyor and a chute to the brewhouse.
We recommend : The malt mill with performance to 1000kg of malt per hour
Powerful malt mill with output of up to 1000 kg malt / hour. It has a bagging stand for convenient
carry of 2 bags of milled malt scrap. For disposal units capacity above 3 kW it is necessary due to
the height of the hopper malt to provide assembly steps. We also recommend the steps for small
malt mills .
*) Microbreweries BREWORX Modulo Lite-ME don´t contain the malt mill - produced beer is from malt extract
Type of malt mill
Engine performance /kW/
Milling performance (kg/h)
Weight /kg/
Adjustable distance btw rollers /mm/
Collecting of the malt scrap
MM-80
1,0
80
40
0,2 - 4,5
bags
MM-600
2,2
600
163
0,2 - 4,5
bags / stack
14
MM-800
3,0
800
195
0,2 - 4,5
bags / stack
MM-1800
5,5
1800
478
0,2 - 4,5
bags / stack
MM-4000
11
4000
998
0,2 - 4,5
stack
1.2 CONVENIENT ACCESSORIES FOR MILLING OF MALT *
Roller mills with a malt tank, stairs, malt conveyor and a chute to the brewhouse
Optional equipment for a brewery. A powerful malt mill with the output of up to 4000 kg malt / h.
It is equipped with a storage grist container and grist screw conveyor, which transports malt to
the grist hopper on the mash-wort pan.
For a brewhouse with a volume of discarded wort over 6 hl
pouring malt to the mill, collecting the milled malt in bags
and hand manipulation with the bags are quite physically
demanding activities.
The need to use a small mill has resulted in lengthy
preparation of the mixture before brewing process.
Therefore, for the bigger brewhouses we recommend mills
with higher performance that are already too tall for hand
pouring malt to the chute. To these mills we supply larger
configuration of accessories:
•
•
•
•
store tank for malt grist
stairs to the malt mill
screw conveyor for malt grist
grist hopper
15
2. BREWHOUSE
A brewhouse is a major component in the microbrewery BREWORX MODULO. It is a food machine
for the production of beer wort (Intermediate product in brewing) from feedstock.
The choice of two methods of beer production – from traditional raw
materials or from malt extract
Microbreweries BREWORX MODULO
ODULO can produce beer using traditional raw materials or malt
extract (Malt concentrate / extract). Selection of the starting materials and production process of
beer depends on the chosen construction of a brewhouse. It is possible to choose from these
types of brewhouses:
A) Brewhouse BREWORX MODULO CLASSIC DMC/PMC
PMC – the
production of beer from the traditional ingredients
This type of brewhouse allows the production of beer brewing from traditional ingredients (water,
malt, grain, hops, brewer’ss yeast).
Two variants of brewhouse BREWORX MODULO CLASSIC :
BREWORX MODULO xxx DMC – simple technological design and equipment of the
brewhouse
BREWORX MODULO xxx PMC – luxurious design and better equipment of the brewhouse
Three volumes of brewhouse BREWORX
BREWORX MODULO CLASSIC DMC i PMC :
BREWORX MODULO 250 DMC/PMC – 250 liters of wort produced / one brew
16
The brewhouses Breworx Modulo DMC a PMC are operated manually, with support for optional
controller with a touch screen that guides the user through the production process step by step
and automatically controls the heating of the brewhouse, speed of motors, pumps and other
functions.
Benefits of using brewhouse BREWORX MODULO CLASSIC
1. Traditional brewing production of beer from malt, hops, yeast and water
2. The possibility of producing hundreds of different beers by known or own recipes
3. Compact design to a shared frame allows easy transport and placement of the
brewhouse
4. Simplicity of construction preparation – space of normally equipped restaurant kitchen is
sufficient
5. Quick connection to other components of the microbrewery using special hoses
6. Possibility of permanent connection with other components of the microbrewery with
stainless steel pipes
7. Brewhouse can be used as a full CIP / SIP station for washing and sanitation of other
facilities
8. Simple operation – optionally with Executive Controller, the guide of the production
process
Description of the control of the brewing process without using a controller
(all brewhouses DMC and 250PMC in standard version) :
A brewer chooses required temperature on a control panel. It is read through thermodetector
placed inside the wort kettle. The heating turns off after reaching the target temperature and
turns on after cooling down of 2 degrees Celsius. The brewer monitors the time of the brewing
process and time periods himself. The controlling and temperature sensing, heating controls,
pumps and mixers with frequency inverters and lighting are on the front panel of the control
electric panel, which is a part of the brewhouse, or can be optionally mounted separately (must
be specified when ordering).
Description of the controlof the brewing process with using a controller (500
PMC, 1000 PMC, for an additional fee also 250 PMC) :
Brewer selects one of the 5-programmed brewing procedures and starts the selected program on
the touch panel LCD. Graphic guide leads the brewer through the brewing process step by step,
displays the desired settings of pipeline paths (brewer then manually sets the path using valves).
The program automatically performs and monitors the programmed heating cycles, speed of
agitators and pumps, informs the brewer about the time remaining to the end of each step.
Brewer can stop the program during the brewing process, edit variables, and select manual or
automatic stepping. The controller contains a recording of the function of the current brewing
process at a SD card and exports the record of the brewing cycle to a desktop or laptop
(automatic record keeping of individual batches).
Optional special version of the brewhouse and controller allows an automatic control of valves
and dampers and an automatic operation of the brewhouse.
17
Examples of screens - quide the brewing process with the controller
18
B) Brewhouse BREWORX MODULO LiteME – the production of beer
from the malt extract
This type of a brewhouse allows the production of beer from malt or wort concentrate
conce
(water,
wort concentrate or malt extract, hops, brewer’s yeast).
Variants of brewhouses BREWORX MODULO LiteME :
BREWORX MODULO LiteME MC – the brewhouse is manually operated with the support of
computer application that guides the user step by step through the production process. Heating
of the brewhouse, stirrer speed, the pump running are controlled from a central control panel.
BREWORX MODULO LiteME 250MC – manual, 250 liters of wort produced / one brew
BREWORX MODULO LiteME 500MC – manual, 500 liters
iters of wort produced / one brew
BREWORX MODULO LiteME 1000MC – manual, 1000 liters of wort produced / one brew
BREWORX MODULO LiteME SA – automatically controlled brewhouse supported by industrial
computer which automatically controls the production of wort and requires little user´s
interaction. Features such as heating of the brewhouse, stirrer speed, pumps running, valves and
control valves are computer controlled and adjusted to a central control panel with touchscreen.
BREWORX MODULO LiteME 250SA – automatic, 250 liters of wort produced / one brew
Benefits of using brewhouse BREWORX Modulo LiteME
1. Easy production of wort without having years of experience of operator´s
experience
2. Easy to achieve a stable quality of beer without the influence of variable quality of
raw materials
3. Short learning time for workers in the production process of quality
qual beer
4. Possibility of almost complete automation of wort production, which in the
production of beer from traditional materials is not economicaly possible
5. Significant savings in labor, especially in the automatic version of the brewhouse
6. Considerable energy
ergy savings up to 50% in the production of wort concentrate
7. Reducing the volume of solid waste production by up to 90% – there is no malted
grains
8. Lower purchase price of microbrewery
9. Faster return on investment
19
Type of the brewhouse
Parameters
BREWORX MODULO CLASSIC
250 DMC
250 PMC
500 DMC
500 PMC
1000 DMC
1000 PMC
Volume of one batch
250 L
250 L
500 L
500 L
1000 L
1000 L
Source raw material
slad/extr
slad/extr
slad/extr
slad/extr
slad/extr
slad/extr
8 to 11 hrs
function of
wort kettle
8 to 11 hrs
function of
wort kettle
8 to 11 hrs
external
vessel
8 to 11 hrs
integrated
vesses
8 to 11 hrs
external
vessel
8 to 11 hrs
integrated
vesses
push-button
panel
push-button
panel / opt.
LCD touch
push-button
panel
LCD touch
panel
LCD touch
panel
LCD touch
panel
manual
manual
manual
manual
manual
manual
PLC
thermostatic
PLC
Duration of one batch
Whirlpool
Control functions of the
brewhouse
Control valves
Control heating
thermostatic
thermostatic thermostatic
Control motors
buttons
buttons
buttons
LCD-touch
buttons
LCD-touch
Dosage of malt
manual
manual
manual
manual
manual
manual
Dosage of concentrate
manual
manual
manual
manual
manual
manual
Dosage of hops
manual
manual
manual
manual
manual
manual
Volume Wort kettlle [L]
300
340
650
650
1130
1250
Volume Lauter tun [L]
300
300
650
600
1130
1050
Volume Whirlpool [L]
300
300
650
600
1130
1050
yes/remov.
yes
yes
yes
yes
yes
Stirrer wort kettle
Rake stirrer - lauer tun
Lift of rake stirrer
Number of pumps
Insulation of vessels
yes
-
yes
yes
yes
yes
manual
-
manual
manual
manual
pneumatic
1
1
2
1
2
1
yes
yes
yes
yes
yes
yes
Heating systém
elect.100°C
elect.100°C
elect.100°C
elect.100°C
elect.100°C
elect.100°C
Cooling the wort
PLEX1-20°C
PLEX1-20°C
PLEX1-20°C
PLEX1-20°C
PLEX1-20°C
PLEX1-20°C
Inlet the cold water
DN25
DN25
DN25
DN25
DN25
DN25
Inlet the hot water
DN25
DN25
DN25
DN25
DN25
DN25
Outlet the wort
DN40
DN40
DN40
DN40
DN40
DN40
Outlet the sanitizing solution
DN25
DN25
DN25
DN25
DN25
DN25
Lauter sieve
3-piece / holes
milled conical
2-piece /
holes milled
conical
4-piece /
holes milled
conical
4-piece /
holes milled
conical
6-piece /
holes milled
conical
6-piece /
holes milled
conical
Washing & sanitizing
3 washing
heads: 1 each
container, 1
under sieve
no
No washing
heads:
cleaning
with hand
shower
no
3 washing
heads: 1
each
container, 1
under sieve
yes
3 washing
heads: 1
each
container, 1
under sieve
yes
3 washing
heads: 1
each
container, 1
under sieve
yes
Length [mm]
3000
2480
3600
3120
4100
3850
Width [mm]
1100
1070
1300
1370
1400
1700
Height [mm]
1900
1900
2200
1960
2500
2650
Weight [kg]
750
1050
1000
1300
1350
1650
Electrical input [kW]
Electrical protection
20
25
30
32
60
45
3x 400/16A
3x 400/16A
3x 400/25A
3x 400/25A
3x 400/40A
3x 400/32A
Mobility
rem.wheels
rem.wheels
rem.wheels
rem.wheels
rem.wheels
rem.wheels
Stability
adjust. legs
adjust. legs
adjust. legs
adjust. legs
adjust. legs
adjust. legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Hop filter front of the EX
20
3 washing
heads: 1 each
container, 1
under sieve
yes
Brewhouse Modulo Classic DMC
Brewhouse Modulo Classic PMC
Type of the brewhouse
BREWORX MODULO LiteME
LME-250MC
LME-250SA
LME-500MC
LME-500SA
LME1000M
C
LME1000S
A
Volume of one batch
250 L
250 L
500 L
500 L
1000 L
1000 L
Source raw material
m/w extract
m/w extract
m/w extract
m/w extract
m/w extract
m/w extract
4 to 6 hrs
4 to 6 hrs
4 to 6 hrs
4 to 6 hrs
4 to 6 hrs
4 to 6 hrs
manual
automatic
manual
automatic
manual
automatic
Control heating
PLC
automatic
PLC
automatic
PLC
automatic
Control motors
PLC
automatic
PLC
automatic
PLC
Parameters
Duration of one batch
Control valves
Dosage of concentrate
manual
manual
manual
manual
manual
automatic
not
available
manual
Dosage of hops
manual
automatic
manual
automatic
manual
automatic
LCD controller - guide
optionaly
yes
optionaly
yes
optionaly
yes
24
36
30
45
45
75
3x 400/16A
3x 400/25A
3x 400/25A
3x 400/32A
3x 400/32A
3x 400/50A
340
340
650
650
1250
1250
not
available
1250
Dosage of malt
Volume of wort kettle [L]
Volume of lauter tun [L]
not available not available not available not available not available
Volume of whirlpool [L]
340
340
650
650
1250
Stirrer wort kettle
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
not
available
yes
Heating systém
elect.100°C
elect.100°C
elect.100°C
elect.100°C
elect.100°C
elect.100°C
Cooling the wort
PLEX1-20°C
PLEX1-20°C
PLEX1-20°C
PLEX1-20°C
PLEX1-20°C
PLEX1-20°C
Length [mm]
3030
3 030
3 800
3800
4300
4300
Width [mm]
1070
1 070
1 160
1160
1450
1450
Height [mm]
1900
1 900
1 960
1960
2450
2450
Rake stirrer - lauer tun
Insulation of vessels
Outlet the wort
DN40
DN40
DN40
DN40
DN40
DN40
Mobility
rem.wheels
rem.wheels
rem.wheels
rem.wheels
rem.wheels
rem.wheels
Stability
adjust. legs
adjust. legs
adjust. legs
adjust. legs
adjust. legs
adjust. legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
21
3. WATER MANAGEMENT SYSTEM
Water management system includes equipment for the production and storage of ice water,
storage of hot water, equipment for wort cooling and waste heat recovery, cooling equipment
and pumps.
3.1 WCU - Wort Cooling Unit – EQUIPMENT FOR COOLING OF WORT
The plate heat exchanger is a part of each brewhouse BREWORX MODULO. It provides cooling of
the wort at the end of the brewing process at a temperature of about 20-25 ° C. This is a pitching
temperature for starting the fermentation
with upper-fermenting yeast.
For the production of bottom fermented
beer it is necessary to cool the
temperature of the wort to 6-10 ° C.
Therefore, it is necessary to install another
microbrewery equipment for the second
stage of wort cooling. In minibreweries
BREWORX MODULO the unit WCU (Water
Cooling Unit) or the combined water
treatment unit WCU-HWT (Water Cooling
Unit / Hot Water Tank) are used for this
purpose..
The WCU module is a compact mobile
unit, containing everything to cool down
the wort temperature of about 20 ° C to a
temperature of 6-10 ° C. This temperature
is needed for the wort fermentation in the
production of bottom-fermented beers.
This group includes virtually all types of
beer that are common in the Czech
Republic – for example, light lager of
Pilsner type.
The WCU contains :
1) Insulated tank for storing a sufficient volume of ice water.
2) Cooling unit with integrated condenser, which provides cooling in a cold water tank to a
temperature of about 1 ° C from the initial temperature of about 15 ° C in 10-20 hours.
3) Plate heat exchanger, ensuring effective transfer of the cold from ice water into wort.
4) Pump for the necessary flow of ice-water through the plate exchanger.
5) Valves and flanges for connection of hoses or stainless steel pipes.
6) 6) Chassis with wheels and adjustable feet for easy handling of the unit and safe positioning on
uneven ground.
22
3.2 WCU-HWT unit - The complete water management system - Wort cooling
unit & heat water tank
Mobile independent compact equipment for wort cooling and recovery of heat water
obtained from waste heat in cooling the wort.
Special module, which
integrates the unit for
cooling of the wort and the
hot water tank on a shared
frame with the wheels and
adjustable legs. Hot water
that we receive from cooling
of the wort in the first stage
of cooling (in the plate heat
exchanger integrated in the
brewhouse) is collected in a
stainless steel insulated tank
and is ready for use. Most
often brewers use the hot
water for preparing the next
batch of brewing, but also
when washing and sanitizing
other equipment in
microbrewery. This
recuperation of waste heat
from wort cooling
contributes to substantial
savings in production costs.
The WCU-HWT unit contains :
1) Insulated tank for storing a sufficient volume of ice water.
2) Insulated tank for storing a sufficient volume of hot water.
3) Cooling unit with integrated condenser, which provides cooling in a cold water tank to a
temperature of about 1 ° C from the initial temperature of about 15 ° C in 10-20 hours.
4) Plate heat exchanger, ensuring effective transfer of the cold from ice water into wort.
5) Pump for the necessary flow of ice-water through the plate exchanger.
6) Pump for creating a pressure in the hot water pipes when using the stored hot water.
7) Valves and flanges for connection of hoses or stainless steel pipes.
8) Chassis with wheels and adjustable feet for easy handling of the unit and safe positioning on
uneven ground.
9) Optionally, the unit can be equipped with electric heating elemets, standardly water is heated
in a wort kettle in the brewhouse.
23
24
ICE / HOT WATER SYSTEM
The units for cooling the wort and water Breworx Modulo and WCU WCU-HWT
Type of watermanagement unit
WCU250
WCU500
WCU1000
WCU2000
WCUHWT
250
WCUHWT
500
WCUHWT
1000
WCUHWT
2000
Number of blocks
1 block
1 block
1 block
1 block
1 block
1 block
1 block
1 block
250
500
1000
2000
250
500
1000
2000
-
-
-
-
250
500
1000
2000
-
-
-
-
yes
yes
yes
yes
Ice water tank [liters]
Heat water tank [liters]
Self-heating system for heat
water
Preparing ice water 2°C
[hours]
6 hours.
12 hours. 12 hours. 12 hours.
6 hours.
12 hours. 12 hours. 12 hours.
Type of independent cooler
1x VLVI03
1x VLVI03
2x VLVI03
4x VLVI03
1x VLVI03
1x VLVI03
2x VLVI03
4x VLVI03
Cooling the wort to 20 ° C volume liters / 24 hours
500 L
1000 L
2000 L
4000 L
500 L
1000 L
2000 L
4000 L
Cooling the wort to 90 ° C volume liters / 24 hours
250 L
500 L
1000 L
2000 L
250 L
500 L
1000 L
2000 L
Heating water by heating
element 15°C > 90°C
-
-
-
-
2 hours.
2 hours.
3 hours.
4 hours.
Heating water by wort
cooling 2°C > 90°C
-
-
-
-
Length [mm]
1500
1650
1850
2350
2300
2600
2950
3800
Width [mm]
800
950
1200
1450
800
950
1200
1450
Height [mm]
1823
2208
2765
3217
1823
2208
2765
3217
Netto weight [kg]
350
520
760
1280
580
820
1210
2040
Brutto weight [kg]
650
1120
1960
3650
910
1720
3060
5850
R 404A
R 404A
R 404A
R 404A
R 404A
R 404A
R 404A
R 404A
Refrigerant - cooler primary
glycol 4°C
glycol 4°C
glycol 4°C
0,5 hours. 0,5 hours. 0,5 hours. 0,5 hours.
Refrigerant - cooler second.
glycol 4°C
glycol 4°C
glycol 4°C
glycol 4°C
glycol 4°C
Refrigerant - cooling wort
water 2°C water 2°C water 2°C water 2°C water 2°C water 2°C water 2°C water 2°C
3/N/PE
3/N/PE
AC
AC
400/230V 400/230V
50Hz
50Hz
1,2
2,4
Electrical input connection
1/N/PE
AC 230V
50Hz
1/N/PE
AC 230V
50Hz
1/N/PE
AC 230V
50Hz
1/N/PE
AC 230V
50Hz
1/N/PE
AC 230V
50Hz
1/N/PE
AC 230V
50Hz
Electri. input cooling [kW]
0,6
0,6
1,2
2,4
5,8
0,6
Electri. input heating [kW]
-
-
-
-
3
6
16 A/C
16 A/C
16 A/C
16 A/C
16 A/C
16 A/C
Min. operating temperature
1 °C
1 °C
1 °C
1 °C
1 °C
1 °C
1 °C
1 °C
Max. operating temperature
30 °C
30 °C
30 °C
30 °C
30 °C
30 °C
30 °C
30 °C
25
9
12
3x 16 A/C 3x 16 A/C
4. FERMENTATION & MATURATION of beer system in MODULO kit :
Self-cooled fermentation & maturation units FUIC / F&M units without
cooler FUEC
Fermentation and maturation units BREWORX MODULO are the equipment for fermentation and
maturation of wort. During the fermentation and maturation of wort made in brewhouse the wort
becomes the final drink – beer. Time parameters of the fermentation and maturation process
depend on the type of beer, the set pressure in the cylindrical-conical tanks and the requirements
of the brewer.
Usually the main parameters of the fermentation and maturation of beer:
Parameters of beer fermentation
Temperature of the fermenting wort
Bottom fermented beer
From 6 to 12 °C
Top fermented beer
From 18 to 24 °C
Pressure in the fermentation tank
0 – 0,2 bar
0 – 0,2 bar
Time of the main fermentation
6 - 12 days
3 – 9 days
Bottom fermented beer
From 1°C to 2°C
Top fermented beer
From 1°C to 5°C
Pressure in the maturation tank
0,8 – 1,5 bar
0,8 – 1,5 bar
Maturating time for 10 ° beer
14 - 21 days
10 - 14 days
30 - 60 days
21 - 30 days
90 - 120 days
60 - 90 days
180 - 360 days
120 - 180 days
Parameters of beer maturation
Temperature of the maturating beer
The tables above show that for the production of bottom-fermented beers species (eg. Pilsner
style), we must consider the time of production of beer by about 50-60% longer than the
production of top-fermented beers. As well as the period of production is extending too if we
want to produce some stronger beers.
For this reason it is necessary carefully count the number of fermentation and ripening tanks for
assess the production capacity of the brewery.
The calculation of the required number of vessels is quite complex and is always part of the
calculation that we perform for free in the invitation to tender, in consultation business plan of
specific customer.
26
Microbreweries BREWORX MODULO can be equipped with fermentation &
maturation units of several types :
1) F&M units FUIC 2x CCT – Each unit contains two cylindrical-conical tanks and an
integrated liquid cooler, which ensures cooling of the wort on required temperature. With
an integrated cooler it is unnecessary to connect the fermentation units with the external
cooling system, but it is necessary to ensure the operating temperature max. 35 ° C in the
room (by a ventilation or air conditioning system on hot days).
2) F&M units FUIC 4x CCT – The same as FUIC 2x CCT, but each unit contains four CCT. The
advantage is the cost savings due to the lower price for 1 CCT at the same total volume
of 4 tanks.
3) F&M units FUEC 2x CCT – Each unit contains 2 CCT and is not equipped with an integrated
cooler. One or several FUEC units share a common cooling unit that can be equipped
with an integrated condenser (located completely in the interior) or with an external
condenser (the condenser of cooler is located in the exterior – requires installation by a
qualified refrigeration technician).
4) F&M units FUEC 4x CCT – The same as FUEC 2x CCT, but each unit contains four CCT. The
advantage is the cost savings.
27
Fermentation & maturation units BREWORX MODULO are produced in three
variants in terms of permitted pressure and quality of the inner surface :
1) Fermentation units non-pressure (0.0 bar) BREWORX MODULO FUIC/FUEC NxCCT-NP
– CCTs are produced as non-pressure vessels, designed exclusively for the main fermentation of
the wort at pressure 0 bar. It is not possible to use these tanks for beer maturation, which must be
carried out under mild pressure. In this embodiment, internal welds in CCTs are not grinded as it
does not allow the extraction of yeast from the cone without a pumping of beer into another
maturation tank. Therefore, the fermentation tanks are dimensioned to sufficient temperature for
the main fermentation, but not for the maturation of beer.
2) Fermentation & maturation units low-pressure (1.5 bar) BREWORX MODULO FUIC/FUEC NxCCTLP
– CCTs are produced as low-pressure vessels designed both for the main fermentation of the
wort, and also for the subsequent maturation of beer under pressure up to 1.5 bar. In these CCTs it
is possible to switch from the primary fermentation to maturation of beer in the same container.
But it is always better to pump beer into another clean tank because of better separation of the
beer from the settled yeast. In this embodiment, internal welds are ground to the roughness of Ra
0.8, which significantly improves the slip of settled yeast into a receiving tank cone. This design
allows hand-filling of beer into kegs and bottles. Overpressure of 1.5 bar is not sufficient for quick
machinery beer bottling.
3) Fermentation & maturation units high-pressure (3.0 bar) BREWORX MODULO FUIC/FUEC
NxCCT-HP
– CCTs are produced as high pressure containers used for primary fermentation of wort, for the
subsequent maturation of beer with a pressure up to 2.0 bar and at a pressure of up to 3.0 bar
allows mechanical bottling of beer into kegs and bottles. In this embodiment, internal welds are
ground to the roughness of Ra 0.8, which significantly improves the slip of settled yeast into a
receiving tank cone. This design allows hand-filling and machinery-filling of beer into kegs and
bottles. Overpressure of 3.0 bar is sufficient for quick machinery beer bottling.
Applicability of fermentation units by brewhouse and number of brews in a brewing day
Brewhouse MODULO
250PMC
500PMC
1000PMC
LME-250
LME-500
LME-1000
F&M unit MODULO
FUIC/FUEC 2x 250
1 brew/day
-
-
1 brew/day
-
-
FUIC/FUEC 2x 500
2 brews/day
1 brew/day
-
2 brews/day
1 brew/day
-
FUIC/FUEC 2x 750
-
-
-
3 brews/day
-
-
FUIC/FUEC 2x 1000
-
2 brews/day
1 brew/day
4 brews/day
2 brews/day
1 brew/day
FUIC/FUEC 2x 1500
-
-
-
-
3 brews/day
-
FUIC/FUEC 2x 2000
-
-
2 brews/day
-
4 brews/day
2 brews/day
Applicability of fermentation units for production operations
OPERATION fermentation maturation
filtration
tapping
handy
bottling
machinery
bottling
F&M unit MODULO
FUIC Nx CCT-NP 0.0 bar
suitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
FUIC Nx CCT-LP 1.5 bar
suitable
suitable
suitable
suitable
suitable
unsuitable
FUIC Nx CCT-HP 3.0 bar
suitable
suitable
suitable
suitable
suitable
suitable
FUEC Nx CCT-NP 0.0 bar
suitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
FUEC Nx CCT-LP 1.5 bar
suitable
suitable
suitable
suitable
suitable
unsuitable
FUEC Nx CCT-HP 3.0 bar
suitable
suitable
suitable
suitable
suitable
suitable
28
4.1 F&M units FUIC 2x CCT-NP with integrated cooler - tech. parameters
Type of fermentation unit
Parameters
Usable volume [liters]
Adjustable overpressure
Fermentation of wort
Breworx Modulo FUIC 2xCCT NP - with integrated cooler, non-pressure 0 bar
FUIC 2x250
CCT-NP
FUIC 2x500
CCT-NP
FUIC 2x750
CCT-NP
FUIC
2x1000
CCT-NP
FUIC
2x1500
CCT-NP
FUIC
2x2000
CCT-NP
2x 250
2x 500
2x 750
2x 1000
2x 1500
2x 2000
0 bar
0 bar
0 bar
0 bar
0 bar
0 bar
suitable
suitable
suitable
suitable
suitable
suitable
Maturation of wort
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
Pouring beer from tanks
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
Filling beer to kegs manually
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
Filling to kegs in machine
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
Filtration of beer
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
built-in
built-in
built-in
built-in
built-in
built-in
Cooling
Cooling control system
Refrigerant
Adjust. temperature in CCT
Power input
Electrical connection
Max, room temperature
PLC
PLC
PLC
PLC
PLC
PLC
water
water
water
water
water
water
6°C - 25°C
6°C - 25°C
6°C - 25°C
6°C - 25°C
6°C - 25°C
6°C - 25°C
1 kW
1 kW
1,7 kW
1,7 kW
2,0 kW
3 kW
230V/16A
230V/16A
230V/16A
230V/16A
230V/16A
230V/16A
35°C
35°C
35°C
35°C
35°C
35°C
Inner surface
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
Outer surface
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
yes
yes
yes
yes
yes
yes
Sampling valve
DN 10
DN 10
DN 10
DN 10
DN 10
DN 10
Level indicator
no
no
no
no
no
no
Working pressure regul. valve
no
no
no
no
no
no
Manhole
top
top
side
side
side
side
Washing/sanitation shower
yes
yes
yes
yes
yes
yes
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
Length [mm]
2450
2850
3150
3350
3 550
3 750
Width [mm]
750
950
1100
1200
1 300
1 400
Height [mm]
1890
2190
2290
2590
2 990
3 290
Output for wort
DN40
DN40
DN40
DN40
DN40
DN40
Over/under-pressure valve
Isolation of vessels
The angle of the cone
68°
68°
68°
68°
68°
68°
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
Stability
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Waranty
24 months
24 months
24 months
24 months
24 months
24 months
29
4.2 F&M units FUIC 2x CCT-LP with integrated cooler - tech. parameters
Breworx Modulo FUIC 2xCCT LP - with integrated cooler, low-pressure 1.5 bar
FUIC 2x250
CCT-LP
FUIC 2x500
CCT-LP
FUIC 2x750
CCT-LP
FUIC
2x1000
CCT-LP
FUIC
2x1500
CCT-LP
FUIC
2x2000
CCT-LP
2x 250
2x 500
2x 750
2x 1000
2x 1500
2x 2000
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
suitable
suitable
suitable
suitable
suitable
suitable
Maturation of wort
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
Filtration of beer
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
built-in
built-in
built-in
built-in
built-in
built-in
PLC
PLC
PLC
PLC
PLC
PLC
Parameters
Cooling
Refrigerant
glycol
glycol
glycol
glycol
glycol
glycol
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1 kW
1 kW
1,7 kW
1,7 kW
2,0 kW
3 kW
230V/16A
230V/16A
230V/16A
230V/16A
230V/16A
230V/16A
35°C
35°C
35°C
35°C
35°C
35°C
Inner surface
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
Outer surface
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
yes
yes
yes
yes
yes
yes
Sampling valve
DN 10
DN 10
DN 10
DN 10
DN 10
DN 10
Level indicator
yes
yes
yes
yes
yes
yes
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
Manhole
top
top
side
side
side
side
yes
yes
yes
yes
yes
yes
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
2450
2850
3150
3350
3 550
3 750
Power input
Length [mm]
Width [mm]
750
950
1100
1200
1 300
1 400
Height [mm]
1890
2190
2290
2590
2 990
3 290
Output for wort
DN40
DN40
DN40
DN40
DN40
DN40
68°
68°
68°
68°
68°
68°
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
Stability
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Waranty
24 months
24 months
24 months
24 months
24 months
24 months
30
4.3 F&M units FUIC 2x CCT-HP with integrated cooler - tech. parameters
Breworx Modulo FUIC 2xCCT HP - with integrated cooler, high-pressure 3.0 bar
FUIC 2x250
CCT-HP
FUIC 2x500
CCT-HP
2x 250
2x 500
2x 750
2x 1000
2x 1500
2x 2000
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
suitable
suitable
suitable
suitable
suitable
suitable
Maturation of wort
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
Filtration of beer
suitable
suitable
suitable
suitable
suitable
suitable
Cooling
built-in
built-in
built-in
built-in
built-in
built-in
PLC
PLC
PLC
PLC
PLC
PLC
glycol
glycol
glycol
glycol
glycol
glycol
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1 kW
1 kW
1,7 kW
1,7 kW
2,0 kW
3 kW
230V/16A
230V/16A
230V/16A
230V/16A
230V/16A
230V/16A
35°C
35°C
35°C
35°C
35°C
35°C
Inner surface
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
Outer surface
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
Parameters
Refrigerant
Power input
FUIC 2x750 FUIC 2x1000 FUIC 2x1500 FUIC 2x2000
CCT-HP
CCT-HP
CCT-HP
CCT-HP
yes
yes
yes
yes
yes
yes
Sampling valve
DN 10
DN 10
DN 10
DN 10
DN 10
DN 10
Level indicator
yes
yes
yes
yes
yes
yes
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
Manhole
top
top
side
side
side
side
yes
yes
yes
yes
yes
yes
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
2450
2850
3150
3350
3 550
3 750
Length [mm]
Width [mm]
750
950
1100
1200
1 300
1 400
Height [mm]
1890
2190
2290
2590
2 990
3 290
Output for wort
DN40
DN40
DN40
DN40
DN40
DN40
68°
68°
68°
68°
68°
68°
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
Stability
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Waranty
24 months
24 months
24 months
24 months
24 months
24 months
31
4.4 F&M units FUIC 4x CCT-NP with integrated cooler - tech. parameters
Parameters
Breworx Modulo FUIC 4xCCT NP - with integrated cooler, non-pressure 0 bar
FUIC 4x250
CCT-NP
FUIC 4x500
CCT-NP
FUIC 4x750
CCT-NP
FUIC
4x1000
CCT-NP
FUIC
4x1500
CCT-NP
FUIC
4x2000
CCT-NP
4x 250
4x 500
4x 750
4x 1000
4x 1500
4x 2000
0 bar
0 bar
0 bar
0 bar
0 bar
0 bar
suitable
suitable
suitable
suitable
suitable
suitable
Maturation of wort
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
Filtration of beer
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
built-in
built-in
built-in
built-in
built-in
built-in
PLC
PLC
PLC
PLC
PLC
PLC
Cooling
Refrigerant
Power input
water
water
water
water
water
water
6°C - 25°C
6°C - 25°C
6°C - 25°C
6°C - 25°C
6°C - 25°C
6°C - 25°C
1 kW
2 kW
3 kW
4,4 kW
5,8 kW
7,4 kW
230V/16A
230V/16A
230V/16A
230V/16A
3x 400V/16A 3x 400V/16A
35°C
35°C
35°C
35°C
35°C
35°C
Inner surface
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
Outer surface
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
yes
yes
yes
yes
yes
yes
Sampling valve
DN 10
DN 10
DN 10
DN 10
DN 10
DN 10
Level indicator
no
no
no
no
no
no
no
no
no
no
no
no
Manhole
top
top
side
side
side
side
yes
yes
yes
yes
yes
yes
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
4150
4950
5550
5950
6 350
6 750
Length [mm]
Width [mm]
750
950
1100
1200
1 300
1 400
Height [mm]
1890
2190
2290
2590
2 990
3 290
Output for wort
DN40
DN40
DN40
DN40
DN40
DN40
68°
68°
68°
68°
68°
68°
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
Stability
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Waranty
24 months
24 months
24 months
24 months
24 months
24 months
32
4.5 F&M units FUIC 4x CCT-LP with integrated cooler - tech. parameters
Breworx Modulo FUIC 4xCCT LP - with integrated cooler, low-pressure 1.5 bar
FUIC 4x250
CCT-LP
FUIC 4x500
CCT-LP
4x 250
4x 500
4x 750
4x 1000
4x 1500
4x 2000
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
suitable
suitable
suitable
suitable
suitable
suitable
Maturation of wort
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
Filtration of beer
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
built-in
built-in
built-in
built-in
built-in
built-in
PLC
PLC
PLC
PLC
PLC
PLC
Parameters
Cooling
Refrigerant
FUIC 4x750 FUIC 4x1000 FUIC 4x1500 FUIC 4x2000
CCT-LP
CCT-LP
CCT-LP
CCT-LP
glycol
glycol
glycol
glycol
glycol
glycol
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1 kW
2 kW
3 kW
4,4 kW
5,8 kW
7,4 kW
230V/16A
230V/16A
230V/16A
230V/16A
35°C
35°C
35°C
35°C
35°C
35°C
Inner surface
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
Outer surface
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
yes
yes
yes
yes
yes
yes
Sampling valve
DN 10
DN 10
DN 10
DN 10
DN 10
DN 10
Level indicator
yes
yes
yes
yes
yes
yes
Power input
3x 400V/16A 3x 400V/16A
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
Manhole
top
top
side
side
side
side
yes
yes
yes
yes
yes
yes
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
Length [mm]
4150
4950
5550
5950
6 350
6 750
Width [mm]
750
950
1100
1200
1 300
1 400
Height [mm]
1890
2190
2290
2590
2 990
3 290
Output for wort
DN40
DN40
DN40
DN40
DN40
DN40
68°
68°
68°
68°
68°
68°
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
Stability
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Waranty
24 months
24 months
24 months
24 months
24 months
24 months
33
4.6 F&M units FUIC 4x CCT-HP with integrated cooler - tech. parameters
Parameters
Breworx Modulo FUIC 4xCCT HP - with integrated cooler, high-pressure 3.0 bar
FUIC 4x250
CCT-HP
FUIC 4x500
CCT-HP
FUIC 4x750
CCT-HP
FUIC
4x1000
CCT-HP
FUIC
4x1500
CCT-HP
FUIC
4x2000
CCT-HP
4x 250
4x 500
4x 750
4x 1000
4x 1500
4x 2000
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
suitable
suitable
suitable
suitable
suitable
suitable
Maturation of wort
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
Filtration of beer
suitable
suitable
suitable
suitable
suitable
suitable
Cooling
built-in
built-in
built-in
built-in
built-in
built-in
PLC
PLC
PLC
PLC
PLC
PLC
glycol
glycol
glycol
glycol
glycol
glycol
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1 kW
2 kW
3 kW
4,4 kW
5,8 kW
7,4 kW
230V/16A
230V/16A
230V/16A
230V/16A
35°C
35°C
35°C
35°C
35°C
35°C
Inner surface
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
Outer surface
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
yes
yes
yes
yes
yes
yes
DN 10
DN 10
DN 10
DN 10
DN 10
DN 10
Refrigerant
Power input
Sampling valve
Level indicator
3x 400V/16A 3x 400V/16A
yes
yes
yes
yes
yes
yes
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
Manhole
top
top
side
side
side
side
yes
yes
yes
yes
yes
yes
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
Length [mm]
4150
4950
5550
5950
6 350
6 750
Width [mm]
750
950
1100
1200
1 300
1 400
Height [mm]
1890
2190
2290
2590
2 990
3 290
Output for wort
DN40
DN40
DN40
DN40
DN40
DN40
68°
68°
68°
68°
68°
68°
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
Stability
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Waranty
24 months
24 months
24 months
24 months
24 months
24 months
34
4.7 F&M units FUEC 2x CCT-NP with external cooler – tech. parameters
Parameters
Breworx Modulo FUEC 2xCCT NP - with external cooler, non-pressure 0 bar
FUEC 2x250 FUEC 2x500 FUEC 2x750
CCT-NP
CCT-NP
CCT-NP
2x 250
2x 500
2x 750
FUEC
2x1000
CCT-NP
FUEC
2x1500
CCT-NP
FUEC
2x2000
CCT-NP
2x 1000
2x 1500
2x 2000
0 bar
0 bar
0 bar
0 bar
0 bar
0 bar
suitable
suitable
suitable
suitable
suitable
suitable
Maturation of wort
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
Filtration of beer
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
Cooling
prepared for prepared for prepared for prepared for prepared for prepared for
ext.cooler
ext.cooler
ext.cooler
ext.cooler
ext.cooler
ext.cooler
PLC
PLC
PLC
PLC
PLC
PLC
water
water
water
water
water
water
6°C - 25°C
24VAC 0,2
kW
-
6°C - 25°C
24VAC 0,2
kW
-
6°C - 25°C
24VAC 0,2
kW
-
6°C - 25°C
24VAC 0,2
kW
-
6°C - 25°C
24VAC 0,2
kW
-
6°C - 25°C
24VAC 0,2
kW
-
35°C
35°C
35°C
35°C
35°C
35°C
Inner surface
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
Outer surface
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
yes
yes
yes
yes
yes
yes
Sampling valve
DN 10
DN 10
DN 10
DN 10
DN 10
DN 10
Level indicator
no
no
no
no
no
no
no
no
no
no
no
no
Manhole
top
top
side
side
side
side
yes
yes
yes
yes
yes
yes
Refrigerant
Power input
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
Length [mm]
2450
2850
3150
3350
3 550
3 750
Width [mm]
750
950
1100
1200
1 300
1 400
Height [mm]
1890
2190
2290
2590
2 990
3 290
Output for wort
DN40
DN40
DN40
DN40
DN40
DN40
68°
68°
68°
68°
68°
68°
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
Stability
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Waranty
24 months
24 months
24 months
24 months
24 months
24 months
35
4.8 F&M units FUEC 2x CCT-LP with external cooler – tech. parameters
Parameters
Breworx Modulo FUEC 2xCCT LP - with external cooler, low-pressure 1.5 bar
CCT-LP
CCT-LP
CCT-LP
2x 250
2x 500
2x 750
FUEC
2x1000
CCT-LP
FUEC
2x1500
CCT-LP
FUEC
2x2000
CCT-LP
2x 1000
2x 1500
2x 2000
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
suitable
suitable
suitable
suitable
suitable
suitable
Maturation of wort
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
Filtration of beer
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
Cooling
ext.cooler
ext.cooler
ext.cooler
ext.cooler
ext.cooler
ext.cooler
PLC
PLC
PLC
PLC
PLC
PLC
glycol
glycol
glycol
glycol
glycol
glycol
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
35°C
35°C
35°C
35°C
35°C
35°C
Inner surface
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
Outer surface
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
yes
yes
yes
yes
yes
yes
Sampling valve
DN 10
DN 10
DN 10
DN 10
DN 10
DN 10
Level indicator
yes
yes
yes
yes
yes
yes
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
Manhole
top
top
side
side
side
side
yes
yes
yes
yes
yes
yes
Refrigerant
Power input
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
Length [mm]
2450
2850
3150
3350
3 550
3 750
Width [mm]
750
950
1100
1200
1 300
1 400
Height [mm]
1890
2190
2290
2590
2 990
3 290
Output for wort
DN40
DN40
DN40
DN40
DN40
DN40
68°
68°
68°
68°
68°
68°
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
Stability
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Waranty
24 months
24 months
24 months
24 months
24 months
24 months
36
4.9 F&M units FUEC 2x CCT-HP with external cooler – tech. parameters
Breworx Modulo FUEC 2xCCT HP - with external cooler, high-pressure 3.0 bar
Parameters
FUEC 2x250 FUEC 2x500 FUEC 2x750 FUEC 2x1000 FUEC 2x1500 FUEC 2x2000
CCT-HP
CCT-HP
CCT-HP
CCT-HP
CCT-HP
CCT-HP
2x 250
2x 500
2x 750
2x 1000
2x 1500
2x 2000
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
suitable
suitable
suitable
suitable
suitable
suitable
Maturation of wort
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
Filtration of beer
Cooling
Refrigerant
Power input
ext.cooler
ext.cooler
ext.cooler
ext.cooler
ext.cooler
ext.cooler
PLC
PLC
PLC
PLC
PLC
PLC
glycol
glycol
glycol
glycol
glycol
glycol
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
1°C - 25°C
24VAC 0,2 kW 24VAC 0,2 kW 24VAC 0,2 kW 24VAC 0,2 kW 24VAC 0,2 kW 24VAC 0,2 kW
-
-
-
-
-
-
35°C
35°C
35°C
35°C
35°C
35°C
Inner surface
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
Outer surface
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
yes
yes
yes
yes
yes
yes
Sampling valve
DN 10
DN 10
DN 10
DN 10
DN 10
DN 10
Level indicator
yes
yes
yes
yes
yes
yes
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
Manhole
top
top
side
side
side
side
yes
yes
yes
yes
yes
yes
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
Length [mm]
2450
2850
3150
3350
3 550
3 750
Width [mm]
750
950
1100
1200
1 300
1 400
Height [mm]
1890
2190
2290
2590
2 990
3 290
Output for wort
DN40
DN40
DN40
DN40
DN40
DN40
68°
68°
68°
68°
68°
68°
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
Stability
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Waranty
24 months
24 months
24 months
24 months
24 months
24 months
37
4.10 F&M units FUEC 4x CCT-NP with external cooler – tech. parameters
Parameters
Breworx Modulo FUEC 4xCCT NP - with external cooler, non-pressure 0 bar
CCT-NP
CCT-NP
CCT-NP
4x 250
4x 500
4x 750
FUEC
4x1000
CCT-NP
FUEC
4x1500
CCT-NP
FUEC
4x2000
CCT-NP
4x 1000
4x 1500
4x 2000
0 bar
0 bar
0 bar
0 bar
0 bar
0 bar
suitable
suitable
suitable
suitable
suitable
suitable
Maturation of wort
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
příprava pro
externí
chlaz.
PLC
unsuitable
příprava pro
externí
chlaz.
PLC
unsuitable
příprava pro
externí
chlaz.
PLC
unsuitable
příprava pro
externí
chlaz.
PLC
unsuitable
příprava pro
externí
chlaz.
PLC
unsuitable
příprava pro
externí
chlaz.
PLC
water
water
water
water
water
water
6°C - 25°C
24VAC 0,2
kW
-
6°C - 25°C
24VAC 0,2
kW
-
6°C - 25°C
24VAC 0,2
kW
-
6°C - 25°C
24VAC 0,2
kW
-
6°C - 25°C
24VAC 0,2
kW
-
6°C - 25°C
24VAC 0,2
kW
-
25°C
25°C
25°C
25°C
25°C
25°C
Inner surface
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
Outer surface
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
stained,
unpolish.
yes
yes
yes
yes
yes
yes
Sampling valve
DN 10
DN 10
DN 10
DN 10
DN 10
DN 10
Level indicator
no
no
no
no
no
no
no
no
no
no
no
no
Manhole
top
top
side
side
side
side
yes
yes
yes
yes
yes
yes
Filtration of beer
Cooling
Refrigerant
Power input
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
Length [mm]
4150
4950
5550
5950
6 350
6 750
Width [mm]
750
950
1100
1200
1 300
1 400
Height [mm]
1890
2190
2290
2590
2 990
3 290
Output for wort
DN40
DN40
DN40
DN40
DN40
DN40
68°
68°
68°
68°
68°
68°
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
Stability
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Waranty
24 months
24 months
24 months
24 months
24 months
24 months
38
4.11 F&M units FUEC 4x CCT-LP with external cooler – tech. parameters
Parameters
Breworx Modulo FUEC 4xCCT LP - with external cooler, low-pressure 1.5 bar
CCT-LP
CCT-LP
CCT-LP
4x 250
4x 500
4x 750
FUEC
4x1000
CCT-LP
FUEC
4x1500
CCT-LP
FUEC
4x2000
CCT-LP
4x 1000
4x 1500
4x 2000
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
suitable
suitable
suitable
suitable
suitable
suitable
Maturation of wort
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
unsuitable
příprava pro
externí
chlaz.
PLC
unsuitable
příprava pro
externí
chlaz.
PLC
unsuitable
příprava pro
externí
chlaz.
PLC
unsuitable
příprava pro
externí
chlaz.
PLC
unsuitable
příprava pro
externí
chlaz.
PLC
unsuitable
příprava pro
externí
chlaz.
PLC
glycol
glycol
glycol
glycol
glycol
glycol
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
25°C
25°C
25°C
25°C
25°C
25°C
Inner surface
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
Outer surface
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
yes
yes
yes
yes
yes
yes
Sampling valve
DN 10
DN 10
DN 10
DN 10
DN 10
DN 10
Level indicator
yes
yes
yes
yes
yes
yes
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
1,5 bar
Manhole
top
top
side
side
side
side
yes
yes
yes
yes
yes
yes
Filtration of beer
Cooling
Refrigerant
Power input
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
Length [mm]
4150
4950
5550
5950
6 350
6 750
Width [mm]
750
950
1100
1200
1 300
1 400
Height [mm]
1890
2190
2290
2590
2 990
3 290
Output for wort
DN40
DN40
DN40
DN40
DN40
DN40
68°
68°
68°
68°
68°
68°
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
Stability
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Waranty
24 months
24 months
24 months
24 months
24 months
24 months
39
4.12 F&M units FUEC 4x CCT-HP with external cooler – tech. parameters
Parameters
Breworx Modulo FUEC 4xCCT HP - with external cooler, high-pressure 3.0 bar
CCT-HP
CCT-HP
CCT-HP
FUEC
4x1000
CCT-HP
FUEC
4x1500
CCT-HP
FUEC
4x2000
CCT-HP
4x 250
4x 500
4x 750
4x 1000
4x 1500
4x 2000
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
suitable
suitable
suitable
suitable
suitable
suitable
Maturation of wort
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
suitable
příprava pro
externí
chlaz.
suitable
příprava pro
externí
chlaz.
suitable
příprava pro
externí
chlaz.
suitable
příprava pro
externí
chlaz.
suitable
příprava pro
externí
chlaz.
suitable
příprava pro
externí
chlaz.
PLC
PLC
PLC
PLC
PLC
PLC
Filtration of beer
Cooling
Refrigerant
Power input
glycol
glycol
glycol
glycol
glycol
glycol
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
1°C - 25°C
24VAC 0,2
kW
-
25°C
25°C
25°C
25°C
25°C
25°C
Inner surface
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
stained,
polished 2B
Ra 0.8
Outer surface
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
stained,
unpolish. SB
yes
yes
yes
yes
yes
yes
Sampling valve
DN 10
DN 10
DN 10
DN 10
DN 10
DN 10
Level indicator
yes
yes
yes
yes
yes
yes
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
3,0 bar
Manhole
top
top
side
side
side
side
yes
yes
yes
yes
yes
yes
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
PU 50 mm
Length [mm]
4150
4950
5550
5950
6 350
6 750
Width [mm]
750
950
1100
1200
1 300
1 400
Height [mm]
1890
2190
2290
2590
2 990
3 290
Output for wort
DN40
DN40
DN40
DN40
DN40
DN40
68°
68°
68°
68°
68°
68°
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
Stability
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
adjust.legs
Material
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
AISI 304
Waranty
24 months
24 months
24 months
24 months
24 months
24 months
40
Warning:
For all the fermentation units it is needed to ensure periodical extraction of CO2 from just above
the floor of the room. This can be provided by a simple fan in the wall, a switching frequency with
the timer every 20 minutes for 1 minute.
5. CIP & SIP (Cleaning and Sanitizing In Place)
Thorough cleaning, sanitizing and sterilizing of all equipment coming in a microbrewery in contact
with food, it is absolutely essential prerequisite for the production of high quality and delicious
beer. The most of the causes of bad beer products at microbreweries and restaurants is imperfect
and inconsistent care about cleanliness and sterility of all vessels, piping, hoses, pumps, couplings
and other equipment at the brewery.
Therefore, the purity and sterility of the entire brewing equipment is necessary and must be paid
maximum attention. Regular and thorough cleaning, sanitizing and sterilizing is a technical issue,
work organization and above all work discipline of staff.
In the microbreweries BREWORX MODULO is care for cleanliness of the brewing technology
implemented at several levels:
I.
1st level – WASHING of TECHNOLOGY
Thorough washing of the whole equipment is carried out after each use of any brewing
device. Cold water from the mains or from local wells is used for washing of the
technology. Hot water obtained either by direct heating or from waste heat recovery from
the manufacturing process, is used for washing the containers and during the subsequent
cycle of wort production.
The brewhouse, fermentation vessels, maturation vessels, serving vessels - are washed out
with cold and hot water in each wash cycles, using pumps and showers integrated inside
containers.
Pipes and hoses are washed out from the inside running cold and hot water in the washing
cycles using pumps. The entire brewing technology must also be washed regularly from
the outside, which is in charge of the brewery in accordance with sanitation regulations.
After washing polluted water is discharged into sewers or treated in wastewater
treatment plants.
II.
2nd level – SANITATION of TECHNOLOGY
Wash cycles are interspersed with sanitization cycles, where clean water is replaced by
sanitizing solution. As a sanitizing solution is used weakly concentrated NaOH and weakly
concentrated nitric acid HNO3 are used. Sanitizing solution is rinsed with water inside
selected device in a closed loop, using sanitation pumps. Aggressive heated sanitizing
solution helps clean up the remnants of raw materials, wort and beer in containers, pipes
and hoses. Sanitizing solution is collected into a neutralizing vessel at the end of the
sanitation cycle. Acid and caustic neutralize each other in the neutralization tank are
discharged to waste.
For heating of the sanitizing solutions and their circulation is either used a special mode of
the brewhouse with mobile sanitation pumps, or better dedicated CIP station.
III.
3rd level – STERILIZATION of TECHNOLOGY
All equipment coming into contact with the wort and beer, is necessary to sterilize before
each use. Sterilization (killing of living organisms) is carried out either by chemically special
sterilizing solution, or by high temperature using hot steam. The advantage of steam
sterilization is the ability to quickly and cheaply sterilize the whole technology by
"blowing", while sterilizing solution can be treated just outside sites available. Therefore, it is
advantageous to equip microbrewery with the optional hot steam generator.
41
5.1 Mobile CIP pump
The mobile pump is used in the microbrewery for beer transfer between containers and for
cleaning of containers and pipes.
Type
Pump TIFONE T-25 EXPORT
Performance ( m2/h)
22
Engine speed (n / min)
900
Max. pressure /bar/
3
Dimensions /mm/:
780 x 325 x 925
Weight /kg/
20
Protection
IP 55
Direction switch
yes
5.2 CIP station
Sanitation station (CIP ) is using for perfect cleaning of all machinery and piping in the
microbrewery systems that come into contact with the media and liquids. Without this device a
production line cannot be operated in any brewery.
Sanitation station consists of three tanks. In one
large reservoir sanitation agents is kept and is
suitable for multiple uses.
The station further comprises a plurality of valves
necessary for its operation. Heating sanitation
composition is performed directly by steam or
electricity at night. Heating time by electricity at 85
° C is approximately 6 hours when the volume of
water 2000 l and a maximum power of electric
heaters 30 kW. A sanitation station further
comprises a discharge sanitation pump which
conveys the washing means to sanitated device .
In the set of CIP there is also one piece of sanity
return pump , which transports sanitation means
back to the CIP.
The sanitation station has its own cleaning circuit ,
so that after its setting it is liable to selfclean.
Dosage of sanitizing agents in manual station type
is manual. The entire sanitation station, including
the supporting frame is made of stainless steel
suitable for use in the food industry.
42
CIP stations
Type of the CIP station
Volume of sanitized vessels [ hl ]
The equipment for washing and sanitizing of all vessels, hoses and pipes in the
brewery
CIP-50
CIP-100
CIP-200
10 to 20
CIP1200
20 to 40
CIP2400
40 to 80
CIP-300
CIP-600
1,5 to 3,0 2,5 to 5,0 3,0 to 6,0 5,0 to 10
Number of tanks on CIP station
3
3
3
3
3
3
3
Volume - tank with NaOH [ liters ]
50
100
200
300
600
1200
2400
Volume - tank with H2SO4 [ liters ]
50
100
200
300
600
1200
2400
Volume of neutralizer tank [ liters ]
Chamber with heating elements [liters]
Performance of heating elements [kW]
Pipe connection fittings
Pump [ liters / min ]
Temperature control of sanit. solution
20
40
60
120
240
480
960
12
12
18
18
24
32
40
3,5
6
10,5
18
24
30
36
DN25
DN32
DN40
DN40
DN40
DN50
DN50
95
95
120
180
240
300
360
0 to 80°C 0 to 80°C 0 to 80°C 0 to 80°C 0 to 80°C 0 to 80°C 0 to 80°C
Dimensions
Depth / mm /
1460
1150
480
1700
1600
800
1850
1800
900
1900
2000
1000
2100
2600
1200
2160
3300
1500
2820
3800
1700
Weight netto /kg/
103
190
270
350
580
970
1750
Weight brutto /kg/
223
430
730
1070
2020
3850
7510
Height / mm /
Width / mm /
4,2
7,2
12,6
21,6
28,8
36
43,2
Protection of the electrical connection
3x230V
16A
3x230V
16A
3x230V
16A
3x230V
25A
3x230V
32A
3x230V
40A
3x230V
50A
Mobility
wheels
wheels
wheels
wheels
wheels
wheels
wheels
adj.legs
adj.legs
adj.legs
adj.legs
24
24
24
24
Power input (kW)
Stability
Warranty [ months ]
aretation aretation aretation
24
24
24
6. TECHNICAL GASES
Microbrewery does not work without basic industrial gases and equipment for their production or
distribution.
We use these technical gases in microbreweries BREWORX MODULO :
1. The sterilized air - is obtained by means of an air compressor which is equipped with the
3-level microbial carbon filter. Sterilized air is used in conjunction with CO2 as the blowing
gas for pushing beer and for oxygenation of the wort prior to fermentation. It is also used
as a compressed gas for moving of the pneumatic actuators in automatic devices
(automatic brewhouse, automatic washer of kegs, etc..) Air must not get into direct
contact with the beer - its causes its oxidation. Therefore, air is always used for pushing of
a beverage in combination with CO2, which forms the separating layer between beer
and air.
2. CO2 - carbon dioxide - is a basic gas for pushing of beer between containers. The CO2
gas allows to separate the beer from the compressed air. The CO2 always is ordered by
the operator of a microbrewery in pressure bottles from a local supplier of industrial gases.
Although CO2 is produced as a waste product of fermentation in a microbrewery, its
collection in containers is not economically viable in terms of a small brewery. The
resulting gas is not further used. It needs to be reliably extracted and deflate to the
exterior. Gas should not be in contact with the beer for long time - its causes
supersaturation of beer by CO2.
43
3. N2 - nitrogen replaces CO2, where it is possible and economical. Nitrogen is primarily
used as a push gas instead of a mixture of CO2 and air. Its advantage compared to CO2
is a very cheap production at the brewery. Nitrogen is produced in the Nitrogen
generator, which is one of the optional equipment for microbreweries BREWORX
MODULO. The disadvantage of this gas is that the nitrogen should not be in contact with
the beer for long time because it causing the desaturation of beer.
4. Biogon – a mixture of CO2 and N2 - ideal inert gas for pushing of beer between
containers. It is mainly used with the pressure serving tanks and with the kegs, wherein the
compressed pushing gas is in contact with the beer for a long time. Biogon disadvantage
is its higher cost compared to N2 and CO2. Biogon is purchased by an operator in
pressure bottles from a local distributor. Possibility of usage of biogon in microbrewery is
optional. Usually brewers use CO2 or nitrogen for this purpose.
5. Oxygen – The medical oxygen is used optionally instead of sterile air for oxygenate of the
wort if it is not possible to use filters provide enough clean air, or if there are problems with
the fermentation of the wort. This gas is usually sold in pressure bottles.
6.1 AIR COMPRESOR with microbial AIR FILTERS
Air Compressor is used in the brewery for the production of compressed air. It is used for various
operations and equipment:
• Aeration of the wort before fermentation process (only together with sterilizing air filters)
• Compressed gas to push beer and yeast from containers (only with the use of special
procedures – beer must not come into direct contact with the air)
• Pneumatic actuator device (such as a pneumatically-operated lift of raising mixers,
pneumatic valves etc.)
• Clean Technology
• Production of nitrogen (together with the nitrogen generator)
PKS 9/50
1,5
PKS 17/150
SKS 51/500
3,0
7,5
15,1
26,9
67,6
Discharge performance (m /hour)
9
17
51
Volume of the reservoir /L/
40
150
500
Max. discharge overpressure / bar /
10
10
10
6,5 – 9,0
6,5 – 9,0
6,9 – 9,0
76
80
85
815
435
730
57
525
1296
1063
96
SF 3/8, MF 012-3/8, MC
012-3/8
606
1873
1403
305
SF 3/8, MF 012-3/8,
MC 012-3/8
Type
Electrical supply /kW/
3
Suction performance (m /hour)
3
Auto-pressure range / bar /
Hladina hluku /dB/
Dimensions /mm/:
width
length
height
Weight /kg/
Filters
SF 3/8, MF 012-3/8, MC
012-3/8
44
6.2 Pressure reducing valves for gases CO2, N2, Biogon in cylinders
Reducing valve is a component of set for
dosing gases CO2 (carbon dioxide) and
N2(nitrogen), which are used in a brewery
as pushing gases for pushing beer from
containers.
We do not supply the most important part of
the set, pressure bottles with pushing gas
CO2, and N2, . The customer provides themself
by a local supplier of industrial gases, who also
carries the further fulfillment of these bottles.
Bottles with N2 can advantageously be
replaced by own nitrogen generator.
CO2 or N2 are used in the brewery either alone
or preferably mixed in a specified ratio
between, they form an ideal gas for pushing
beer called Biogon.
Optionaly we supply pressure regulators for breweries for all 4 types of pushing gases:
•
•
•
•
Oxygene
Carbon dioxide
Nitrogen
Biogon
45
6.3 Nitrogen generator
The need for independence from suppliers of industrial gases leads
to a search for other than traditional solutions. Small breweries must
buy push gas carbon dioxide from vendors, which increases the cost
of making beer. Large breweries collect the carbon dioxide
produced during primary fermentation as a waste product of beer in
a cylindrical-conical tanks. For small breweries the technology to
capture CO2 would be too expensive. But not on the production of
nitrogen. Everyone can make their own push gas nitrogen in the
microbrewery with minimal cost, using the nitrogen generator.
Nitrogen generator operates on the principle of separation of
nitrogen molecules from the compressed air using special
membranes made of nanotechnology.
The use of nitrogen in breweries
Nitrogen is used in breweries for pushing of beer, either pure (when
extrude suddenly the entire contents of the container), or as a mixture with CO2 under the name
BIOGON (when extrude beer from the vessel gradually over a longer period – beer stored in bright
beer tanks). Prolonged contact beer with the nitrogen causes a decrease CO2 content in beer –
beer becomes unsaturated. In contrast, longer exposure CO2 saturates beer.
Type
NG-160K
NG-400
NGS-400
NGS-1000
NGS-2000
NGS-3000
Generated volume of
N2 - rnormal mode
160
400
400
900
1800
2700
(99 % N2) l/hr
Generated volume of
N2 – booster mode
480
1200
1200
2700
5400
8100
(97 % N2) l/hr
Discarging of beer
(l/hr) at a press.N2 2,5
65
160
160
360
720
1080
bar normal mode 99%
Air compressor
Integrated
externí
Integrated
Integrated
Integrated
Integrated
ParkerHIFlux ParkerHIFlu
Parker
Parker
Parker
Parker
Type of membrane
x ST301
xx ST301
ST304
SA604 M1
SA604 M2
SA604 M3
Dimensions: width x
280 x 550 x
280 x 550 x
600 x 900 x
600 x 900 x
600 x 900 x
600 x 900 x
length x height (mm)
800
140
1750
1750
1750
1750
Weight /kg/
32
9
188
188
188
188
Purity of nitrogen in
normal mode
99 %
99 %
99 %
99 %
99 %
99 %
(according to the food
standards EIGA)
Output pressure for
5,0
5,0
2,0 – 5,0
2,0 – 5,0
2,0 – 5,0
2,0 – 5,0
N2 (bar)
Output pressure for
4,5
4,0
2,5 – 4,0
2,5 – 4,0
2,5 – 4,0
2,5 – 4,0
Biogon (bar)
Capacity of storage
without
without
300
300
300
300
tank N2 (l)
storage tank storage tank
Automat. mixer
yes
Yes
Yes
Yes
Yes
yes
CO2 + N2
Electrical input
230V/50Hz
230V/50Hz
230V/50Hz
3x400V
3x400V
3x400V
Input power (W)
750
100
2000
3000
3500
3500
Estimated life of the
10let
10let
10let
10let
10let
10let
membrane
Measurement of N2
yes
Yes
Yes
Yes
Yes
yes
consumption
Working temper. °C
+10 to +30
+10 to +30
+10 to +30
+10 to +30
+10 to +30
+10 to +30
46
7. YEAST MANAGEMENT
– dispensing, regeneration, dosing, collection and storage of yeast
Yeast management includes containers and equipment for:
•
•
•
•
•
Dosage of yeast in fermentation vessels
Collection of waste yeast from the fermentation vessels
Washing the yeast (regeneration)
Storage of live yeast
Cultivation of yeast strains (promotion)
Acquiring of new yeast - purchase from the larger breweries, from brewers shops or from yeast
laboratories
Yeast life - usually 4-6 time using the correct storage conditions and washing after use
We supply the equipment for yeast management with our microbreweries BREWORX MODULO
according to the size of a chosen microbrewery technology, or according to individual customer
requirements.
7.1 Storage can for yeast 12-20 l - non-insulated
Stainless steel container for storing and washing of yeast is made from
stainless steel 1.4301. Container is needed to keep the yeast in a dedicated
refrigerator at 2-4 ° C approx.
Type
Usable volume /L/
Total volume /L/
YSC – 12/20
12 - 20
14 - 24
7.2 Yeast storage tank 40 l / 80l - non-insulated / nonpressure - by air cooled
A container for storing, regeneration and purification of yeast is made from
stainless steel 1.4301. The container has cylindrical part without duplex and
insulation - it is cooled by air in the cooling room.
The container is placed on frame with two pins which allows tilting in 130 ° to
both sides. The container is not manufactured for ower-pressure, pumping
yeast into containers is done by external pump.
Type
Usable volume /L/
YSTU-4A / YSTU-8A
40/80
Total volume /L/
Dimensions /mm/
44/88
760x700x1250/650
Fill and drain valves
Control valve for filling by the washing water
DN 25 / GG 1.4301
DN 15 / GG 1.4301
47
7.3 Yeast storage tank 40 l / 80l - insulated / non-pressure by liquid cooled
A container for storing, regeneration and purification of yeast is made from
stainless steel 1.4301. The container has in cylindrical part a duplex sheath for
the cooling of the vessel having an inner diameter of 12 mm. The connection
to the glycol by hoses. In the upper part is none-pressure mainhole to get in for
a control and sanitation.
The container is placed on frame with two pins which allows tilting in 130 ° to
both sides. The container is not manufactured for ower-pressure, pumping
yeast into containers is done by external pump.
Type
Usable volume /L/
YSTU-4G / YSTU-8G
40/80
Total volume /L/
Duplicators volume /L/
44/88
Dimensions /mm/
3/4
760x700x1250/650
Fill and drain valves
Control valve for filling by the washing water
DN 25 / GG 1.4301
DN 15 / GG 1.4301
Probe NTC
Solenoid valve for temperature control
1
DN 15
Switcher 230V 4A
Switch board
7.4 Yeast storage tank 40 l / 80l - insulated / pressure by liquid cooled
A container for storing, regeneration and purification of yeast is made
from stainless steel 1.4301. The container has in a cylindrical part a
duplex sheath for the cooling of the vessel having an inner diameter of
12 mm. The connection to the glycol by hoses. In the upper part is
pressure mainhole to get in for a control and sanitation.
The container is placed on frame with two pins which allows tilting in 130
° on both sides. The container is manufactured for ower-pressure,
allowing dosing of yeast into containers without the use of pumps.
Tanks for the storage and treatment of yeast pressure
The container is adapted to the
overpressure, which allows
yeast dosed into containers
without the use of pumps.
Insulated with duplication - chilled by glycol or ice water
Type of vessel
YSTP4G
YSTP8G
YSTP12G
YSTP16G
Dosage of yeast
by press
by press
by press
by press
Usable tank volume / L /
40
80
120
160
Total tank volume / L /
48
88
132
176
Volume glycol. duplicators / L /
3,2
4
4,8
6,4
48
Width / mm /
660
860
1060
1260
Depth / mm /
550
750
950
1150
Height / mm /
1050
1250
1450
1650
50
50
50
50
DN 25 / 1.4301
DN 25 / 1.4301
DN 25 / 1.4301
DN 25 / 1.4301
Barometer
DN 60
DN 60
DN 60
DN 60
Fittings for air inlet and outlet
DN 15
DN 15
DN 15
DN 15
Fill / drain valve
DN 25 / GG 1.4301
DN 25 / GG 1.4301
DN 25 / GG 1.4301
DN 25 / GG 1.4301
Control valve for the inlet of water
for washing the yeast
DN 15 / GG 1.4301
DN 15 / GG 1.4301
DN 15 / GG 1.4301
DN 15 / GG 1.4301
2
2
2
2
DN 15
DN 15
DN 15
DN 15
Insulation of jacket / mm /
Vacuum / pressure valve
Pocket for probe NTC
The solenoid valve
Switchboard
Main switch 230V
Main switch 230V 4A
Main switch 230V 4A /
4A / dig.
/ dig.
dig. Thermoregulator
Thermoregulator
Thermoregulator
DIXEL XR 10 D 230 V,
DIXEL XR 10 D 230
Probe NTC 6 mm
V, Probe NTC 6
Probe NTC 6 mm
mm
Using for fermentation vessels
Main switch 230V 4A
/ dig.
Thermoregulator
Probe NTC 6 mm
Pressure
Pressure
Pressure
Pressure
Weight of empty tank / kg /
110,0
140,0
180,0
235,0
Weight of full tank / kg /
155,0
230,0
340,0
560,0
8. AERATION OF THE WORT - The aeration candle
Aeration candle is used to aerate the wort by sterilized
compressed air before the main fermentation. It is built
into the piping wort roads, air nozzle is connected to the
pipe with pressure sterile air from the compressor.
2,5 HL/ 5,0 HL
10 HL
Type
81052K
81052K
Connection to piping for the wort
DN 25
DN 40
Connection to piping for the air
G 1/4“
G 1/4“
255 x 65
280 x 87
Brewhouse volume
Dimensions /mm/:
49
9. WASHING & FILLING OF BEER KEGS
Washing, sanitizing and filling of kegs are necessary operations in breweries that distribute beer to
other restaurants. Operators of a small brewery with restaurant that tap beer directly from kegs,
not directly from the tanks, need these devices too.
We offer a simple and inexpensive solution to washing and filling kegs for microbreweries:
9.1 KFM-01 : Handy beer keg filling valve
Special valve is used for filling cleaned beer keg in
breweries, which are equipped with
separate washing machine for kegs.
We deliver the keg filling valves designed for the
selected model of kegs.
9.2 KCM-10 : Keg washer & filler
- for manualy operated washing and filling kegs – 7 to 10 kegs / hour
The machine is designed for cleaning and filling kegs with a
volume of 15-50 liters. The working performance is 10 kegs of 50
liters per hour at sanitation, 7 kegs of 50 liters per hour at
sanitizing and filling. Material of washer is stainless steel. Inserting
and removing the kegs are handly.
The device operates in the following cycles:
1. Emptying the beer keg
2. Depressurization of the keg
3. Flushing the keg with cold water
4. Flushing the keg with sanitizing solution
6. Steam sterilization of inside of the keg (requires external
source of steam)
7. Filling the keg with CO2
8. Filling the keg with beer
Cycles 1-8 run manually. Filling the keg with beer is then
performed with the filling valve.
50
9.3 KCA-25 : Keg washer & filler
- for semi-automatic washing, sanitizing and
filling of kegs – 8 to 25 kegs / hour
The machine is designed for cleaning and filling of kegs with
a volume of 15-50 liters. The working performance is 8 to 25
kegs of 50 liters per hour at only sanitation
The device is controlled by a PLC where it is possible to
change the time of each cycle. Material of washer is stainless
steel. Inserting and removing of the kegs are handly.
1. Emptying the beer keg
4. Flushing the keg with sanitizing solution
6. Steam sterilization of inside of the keg (requires
external source of steam)
Cycles 1 to 7 are carried out automatically, then the
operator is asked to handle the keg and make a run cycle 8.
9.4 KCM-15 : Keg washer
-for manualy operated washing and filling of kegs – 7 to 15 kegs / hour
The machine is designed for cleaning and filling of kegs with a
volume of 15-50 liters. The working performance is 15 kegs of 50
liters per hour at only sanitation, 7 kegs of 50 liters per hour at
sanitizing and filling. Material of washer is stainless steel. Inserting
and removing the kegs are handly.
1.
2.
3.
4.
5.
6.
Emptying the beer keg
Depressurization of the keg
Flushing the keg with cold water
Flushing the keg with sanitizing solution
Flushing the keg with cold water
Steam sterilization of inside of the keg (requires external
source of steam)
Cycles 1 to 8 run manually. Filling the keg with beer is then
performed with the filling valve.
51
9.5 KCA-15 : Kegs washer
- for semi-automatic washing and sanitizing of kegs – 6 to 15 kegs / hour
The machine is designed for cleaning and
sanitizing of kegs with a volume of 15-50 liters.
The working performance is 6 to 15 kegs of 50
liters per hour at only sanitation
The device is controlled by a PLC where it is
possible to change the time of each cycle.
Material of washer is stainless steel. Inserting
and removing of the kegs are handly.
Washing performance depends on the
degree of pollution of kegs – more
contaminated kegs must rinse cycle longer.
1. Emptying of the beer keg
4. Flushing the keg with sanitizing
solution
6. Steam sterilization of inside of the keg
(requires external source of steam)
Cycles 1 to 6 are carried out automatically.
9.6 KCA-30 : Kegs washer & filler
- for semi-automatic washing, sanitizing and filling kegs – 20 to 30 kegs /
hour
•
•
•
•
•
The device is designed for washing and filling of kegs from 20 to 30 liters per hour
The washer is in
stainless steel ,
control panel is
plastic
(optional
stainless steel). The
device
is
controlled by a
PLC .
Handling with kegs
is
handly,
optionaly
automatic
(surcharge).
First head is for
washing
,
the
second head is for
filling
+
one
passive position for
sterilization of kegs
Integrated CIP – if
there
is
an
external CIP in
52
•
brewery it is possible not to include (not recommended due to greater consumption of
sanitizing solutions) .
Automatic control of pressure keg on head.
The device operates in the following cycles :
I. Washing and sanitizing of barrels
1. Draining of beer by pressure sterilized air
2. Draining of air pressure
3. Pulse lavage by hot or warm or cold water , capture of solution to waste tank or draining
to canal.
4. Pulse washing of the keg by detergent in a closed circuit.
5. Pulse lavage by hot water , capture of solution to waste tank or draining to canal.
6. Sterilization of the keg by hot steam in a passive position (requires an external steam
source )
7. Checking of empty of the keg by forked probe
II. Keg filling
1.
2.
3.
4.
5.
6.
Flushing of fitting by hot water
Flushing of fitting by hot steam
Filling of the keg by pressure inert gas
Filling of the keg by beer in pressure
Flushing of fitting by hot water
Flushing of fitting by hot steam – sterilization
9.7 KWF-35 : Kegs washer & filler
- for semi-automatic washing, sanitizing and filling kegs – capacity from 25
to 35 kegs / hour
Washing and filling stations
are located on the base
frame, kegs are moved
manually and at workstation
are pressed by a pneumatic
cylinder. Programs of washing
and filling are performed
completely automatically. The
process is controlled by an
industrial PLC with text display.
• The device is designed
for washing and filling
of kegs from 20 to 58
liters per hour
• The washer is in stainless
steel , control panel is
plastic
(optional
stainless
steel).
The
device is controlled by
a PLC .
• Handling with kegs is
handly,
optionaly
automatic (surcharge).
• First
head
is
for
53
•
•
washing, the second head is for filling + one passive position for sterilization of kegs
Integrated CIP – if there is an external CIP in brewery it is possible not to include (not
recommended due to greater consumption of sanitizing solutions) .
Automatic control of pressure keg on head.
Description
– Compact machine is already in the factory completely wired by cables and pipes and comes
tuned and tested.
- Wash runs through pulsed spray, optionally caustic and / or acid – Every step of washing and
filling process is controlled via sensors double times. Implementation is carried out carefully, with
regard to the benefits of the product.
- Construction of the machine is open, accessible from all sides for easy service and the necessary
manipulation.
Basic equipment
- The machine is completely made of stainless steel.
- The standard equipment includes an integrated detergent tank with chrome-nickel-steel pump
(IP 54), the supply of fresh water, automatic control of level and temperature.
- Possibility of integration of Siemens or AllenBradley
9.8 KWF-60 : Kegs washer & filler
- for semi-automatic washing, sanitizing and filling of kegs – capacity from
40 to 60 kegs / hour
54
Washing and filling stations are located on the base frame, Kegs are moved manually on the
input and output of the machine and at workstation are pressed by a pneumatic cylinder.
Programs of washing and filling are performed completely automatically. The process is controlled
by an industrial PC with text display.
• The device is designed for washing and filling of kegs from 20 to 58 liters per hour
• The washer is in stainless steel , control panel is plastic (optional stainless steel). The device
is controlled by a industrial computer .
• Handling with kegs is automatic inside of the machine and handly in the input and
output, optionaly full automatic (surcharge).
• The machine is equipped with head set for perfect washing, sanitizing and filling of the
kegs
• Integrated CIP – if there is an external CIP in brewery it is possible not to include (not
recommended due to greater consumption of sanitizing solutions) .
• Automatic control of pressure keg on head.
Description
•
•
•
Compact machine is already in the factory completely wired by cables and pipes and
comes tuned and tested.
Wash runs through pulsed spray, optionally caustic and / or acid – Every step of washing
and filling process is controlled via sensors double times. Implementation is carried out
carefully, with regard to the benefits of the product.
Construction of the machine is open, accessible from all sides for easy service and the
necessary manipulation.
Basic equipment
•
•
•
The machine is completely made of stainless steel.
The standard equipment includes an integrated detergent tank with chrome-nickel-steel
pump (IP 54), the supply of fresh water, automatic control of level and temperature.
Siemens or AllenBradley computer is integrated.
55
10. FILTRATION OF BEER – preparing of beer for distribution
Unfiltered beer is a specific product of small breweries …
Manufacturing and selling of live, unfiltered beer
is the main product that differentiates
microbrewery production from large breweries.
Therefore, in microbreweries the offer of beer
without filtration or pasteurization should always
be preferred. Fullness of unfiltered beer and its
unmistakable taste properties, a high content of
substances beneficial to human body, soft haze
of live yeast, the view at amazing technology of
the brewhouse, draught beer fonts directly
connected to the tanks, the smell of malt and
hops, with which a brewery restaurant is usually
saturated, these are the main assets of which a
brewery restaurant appeals customers.
… but is not suitable for distribution to
external customers
However, if a part of the production of a microbrewery or the entire product range is also
designed for other customers or for sale in bottles, petainers and keg-barrels, unfiltered beer is for
this purpose quite inappropriate. Beer full of live yeast is very sensitive to temperature change and
its distribution outside the brewery, during which it is usually not possible to provide an
environment with a constant temperature between 2-5 ° C, leads to rapid changes in sensory
characteristics of the original product. Also additional requirements for the care of unfiltered beer
are for operators of common restaurants very different from the stereotype practice and it is not
easy to enforce the customer to adhere to them.
If, for example, the owner of the remote restaurant was interested in taking a range of
unfiltered beers from the microbrewery, then he would have to invest heavily in ensuring insulated
, actively cooled cellar , and would have to supply this cellar by a vehicle with a cooled space.
Beer delivered to buyers must calm down before connecting to taps, ie . stand for several hours,
so that roiled yeast could seat to the bottom of the container. Further handling with containers
must be very gentle to avoid roiling of beer, for example, by rolling the keg to the tap . The
customer must be aware of short consumption limit of unfiltered beer taking the barrels from the
stock using the FIFO method , beer with exceeded expiration must not be offered to consumers
but discarded.
As a result, the operator of the brewery , delivering unfiltered beer to other restaurants ,reaches
short-term sales growth , but at the cost of losing reputation of its beer , since beer offered to
customers probably will not exhibit the same quality.
Such requests for additional investment and non- standard manipulation rules beer buyers are
usually not willing to meet or their compliance will often be circumvented.
Before the sale outside the brewery the beer needs to get rid of live yeast
For the above reasons, prior the distribution of beer it is needed to ensure its higher resistance to
external influences and extend the expiration of the beer. That is why it is necessary to get rid of
live beer yeasts, thereby stopping the fermentation processes in the beer and thus considerably
decelerate changes in the sensory properties of beer even if the rules for its transport, distribution
and storage are not strickly followed. In other words, it is necessary to make the product durable
and long lasting.
56
Increasing the resilience of beer is achieved in two ways:
1. Filtration of beer – mechanical removal of live yeast from the beverage
2. Pasteurization of beer – temperature sterilization of the beverage (killing of remaining
organisms)
Filtration of beer – a solution for small breweries with higher production
The microbreweries use to increase the resistance and life extension of beer especially its
subsequent filtration without pasteurization. Beer, stripped of most living organisms, although it
lacks the body beneficial live yeast, but yet it still keeps its taste and variety of nutritious
substances. Unlike pasteurization that beer literally “kills” and turns it in organically inactive fluid,
beer filtration is mechanical removal of live yeast from the beverage once or several times by
flowing the beer through the filter layer or through multiple filtration layers with decreasing
throughput.
Beer filtration is a mechanical removal of live yeast from beverages one or more times, a flow
rate of beer through the filter layer or through multiple filtration layers with decreasing throughput.
How to choose a suitable filtration equipment?
When choosing filtration technology , we should bear in mind the goal we want to achieve by
filtration of beer.
If we intend to significantly increase the
resilience of beer against external influences
and extend the life of the beverage for
distribution in kegs, it is necessary to use highquality primary filtration on a plate filter , but
better on the diatomeous candle filter , or
the modern crossflow filter. We attain high
resistance of the drink and extend the life of
the beer sold in bottles only by primary and
then secondary filtration. The secondary
filtration (using microfiltration ) is performed
on the extra fine microfilter , plate or candle .
By this we achieve in practice the same
results as in the pasteurization of beer, but
without thermal damage of the beverage.
10.1 Plate beer filters
- a light primary filtration of beer for aspiring microbreweries
Beer filtration through a plate filter is the cheapest and easiest way to get rid of most beer live
yeast . It is used in a microbrewery of a small and medium size, for which the cost is a primary
decision parameter.
Plate filters for beer are made from stainless steel and plastic, therefore resist to a certain extent
aggressive substances. They consist of two end steel plates ,one of which is slidable on guide pins
, controlled by the pressure screw or hydraulic element. Among them there are filtering stainless
steel or polypropylene frames with filter cellulose pads (plates ) of the set size and number
according to the required purity , flow and overall capacity of the filtered liquid .
57
During passage of beer through the insert the contained impurities are captured and they
decrease gradually flow rate of the inserts at a
constant clean filtrate.
Plate filter is mobile on castors and wheelsand is
equipped with a control pressure gauges, airoutlet valve and flow taps, chrome brass or
stainless steel. The filter allows continuous
filtering, i.e., that it can perform dual filtering
with different purity grade using two types of
inserts in one pass through the filter body . It is a
convenient way especially in terms of lower
workload of handling liquid and easier to work.
Advantages of a plate filtration:
• Low cost of ownership
• Easy to use
• Using both primary and secondary filtration – choice of filter elements
Disadvantages of a plate filtration:
• Higher cost of consumables – filter cartridges
• Necessary to remove the filter for cleaning and replacing the filter elements
Plate beer filters
Type of plate beer filter
Recomended usage per volume of tanks
Volume of tanks / HL /
5 HL
FP 10
FP 20
FP 30
FP 40
FP 50
FP 60
Filtration cycle time / hours/ when the flow 5hl/hour/m3
(without preparing the filter for the filtration and sanitation)
2,5h
10 HL
1,25h
0,83h
2,5h
1,67h
1,25h
2,5
1,67h
15 HL
2,5h
20 HL
1,25h
30 HL
1,67h
40 HL
2,5h
1,25h
Size of filter frames /mm/
Effective filtration area /m2/
Number of chambers
400 x
400
1,45
400 x
400
2,9
400 x
400
4,35
400 x
400
5,8
400 x
400
7,25
400 x
400
8,7
10
20
30
40
50
60
800
600
900
1000
600
900
1200
600
900
1400
600
900
1600
600
900
1800
600
900
Dimensions
length /mm/
width /mm/
height /mm/
Weight /kg/
161
180
200
218
240
265
Power input (kW)
0,55
0,55
0,75
0,75
0,95
0,95
2
4
6
8
10
12
Max. working pressure /MPa/
0,4 / 0,1
0,4 / 0,1
0,4 / 0,1
0,4 / 0,1
0,4 / 0,1
0,4 / 0,1
Max. working temperature /°C/
Recommended flow - beer ( hl per hour )
40° / 90°
40° / 90°
40° / 90°
40° / 90°
40° / 90°
40° / 90°
Max. sterilization temperature (short) /°C/
120°C
120°C
120°C
120°C
120°C
120°C
Input / output fitting (mm)
DN 32
DN 32
DN 32
DN 32
DN 32
DN 32
The material of the frame body
stainless
stainless
stainless
stainless
stainless
stainless
Material of frame filter plates
stainless
stainless
stainless
stainless
stainless
stainless
Sealing material
silicone
silicone
silicone
silicone
silicone
silicone
58
10.2 Candle diatomaceous earth beer
filters
- a professional solution of primary
filtration for medium and large
microbreweries
The beer filtration through candle
diatomaceous earth filter is the most common
solution of a filtration in a microbrewery of
medium and large sizes . Beverage filtration is
done through driftwood filter means on the
vertical filter candles .
Candle filter is characterized by high filtration
efficiency . The most widely used filter medium is
diatomaceous earth . Depending on the composition of the filter layer different degrees of purity
and flow of filtered liquid can be achieved .
Candle beer filters
Ongoing diatomaceous earth dosage by a
dosing pump keeps the filter still enough
Type of candle
permeable . This allows to achieve high diatomaceous earth filter for FCD 1 FCD 2 FCD 3
capacity performance. Cleaning
primary filtration of beer
(regeneration ) of the filter is very easy and
Filtration cycle time /
Recomended usage per volume of
fast, without disassembling the pressured
hours/ when the flow
tanks
vessel.
5hl/hour/m3
Volume of tanks / HL /
5 HL
10 HL
15 HL
20 HL
30 HL
40 HL
Filter area / m2 /
Filter area for alluvial / m2 /
Active sludge space / l /
Recommended flow - beer /hl per
hour/
Max. capacity for one filter cycle /
hl /
- dosing of diatoms 100 g / hl
- dosing of diatoms 150 g / hl
Integrated dosage of diatoms
Integrated internal auto-flushing
Integrated buffer tank
(without preparing the
filter for the filtration and
sanitation)
1
2
1
3
1,5
4
2
1,33
6
3
2
8
4
2,67
1
1,2
23,5
2
2,4
47
4 to 8
8 to 16
55
36
DN 25
yes
yes
no
110
72
DN 25
yes
yes
no
3
3,6
70
12 to
24
170
113
DN 32
yes
yes
no
59
The filter is fitted as standard with the sight
glass at the inlet and outlet . It can be
equipped with various degrees of
automation. The filter is a mobile device
mainly on travel wheels.
Advantages of diatomaceous filtration:
• High efficiency filtration
• The small cost of consumables –
diatomaceous earth
• Using both for primary and
secondary filtration – choice of
diatomaceous filter
• Stable flow filtration performance –
does not decrease due to clogging of the
filter layer
• Quick and easy cleaning
(regeneration) of the filter without removing
the device
• The possibility of automated
operation
Disadvantages of diatomaceous filtration:
• The higher cost of filtering machine
• The need for environmentally friendly
disposal of used diatomaceous earth
10.3 Candle beer microfilters
- secondary microfiltration of beer for maximum durability and longconsumption limit
Primary beer filtration ensures high resistance of
beer, distributed in opaque stainless steel KEGbarrels. These barrels are produced in volumes 30,
50, 100 and 200 liters. They are most often used
for packaging wholesale distribution of beer for
customers who offer beer to consumers in their
restaurants.
If the manufacturer intends to sell their beer also
through retail network, then the most commonly
used packaging is glass or plastic bottle, beer
must meet much higher demands on durability
and expiration of the drink.
Beer in bottles on the shelves in shops is exposed
not just to fluctuations in temperature, but often
to the high intensity daylight or artificial light,
which shortens the life of the beverage. There
may not be enough to have only primary
filtration. Before filling the beer into bottles it is necessary to perform additionally secondary
filtration, the microfiltration.
Microfiltration is carried out in the beer flow through the very fine filter layer of a microfilter. The
function of the microfilter is performed either by microfiltration filter inserts in a plate filter, or
microcandles in the filter candle.
Important:
Microfiltration of beer cannot in any case be carried out without previous primary filtration.
Primary filtering of the entire contents of the tank to an empty tank is always performed first. Only
then microfiltration of the entire contents of the primary filtered beer into another tank can be
performed. From this tank, then beer is bottled into bottles, kegs or petainers.
Candle beer micro filters
Type of candle diatomaceous earth
filter for secondary microfiltration of
beer
FMD
1/1
Pre-filter
FMS
1x30"
FMS
3x30"
End-filter
FMS
1x30"
6
4
yes
120
0
12
2xFMS
1x10"
DN 25
FMD
5/8C
FMD
8/12C
FMD
12/18C
FMS
5x30"
FMS
5x30"
FMS
8x30"
FM
12x30"
FMS
3x30"
FMS
5x30"
FMS
8x30"
FM
12x30"
FM
18x30"
18
12
yes
120
0
12
2xFMS
1x30"
DN 32
30
20
yes
120
0
12
2xFMS
1x30"
DN 50
48
32
yes
300
300
18
2xFMS
3x30"
DN 50
72
48
yes
500
500
24
2xFMS
3x30"
DN 50
108
72
yes
500
500
24
2xFMS
3x30"
DN 50
FMD 3/3 FMD 5/5
Max. performance with end elements
- Prepor NG (hl per hour)
- Bevpor PH (hl per hour)
CIP station for filter assembly
Volume of tank with heating /l/
Volume of tank without heating /l/
Input power for heating / kW/
Water filter assembly
60
11. Bright beer tanks
- high pressure vessels for tapping and filling beer to the kegs and bottles
After completion of the maturing phase of
production in maturing tanks or cylindrical-conical
tanks ( depending on the selected fermentation
technology ) the beer is tapped into the serving
tanks. Service tanks, also called bright beer tanks,
are the containers structurally identical to maturing
tanks.
Their typical feature is the certification for pressure
3.0 bar , since for their main function, which is filling
the transport packaging ( kegs, bottles )
and draught beer ( in the adjacent restaurant ), it is
necessary to keep beer under a higher pressure than
is used in maturing tanks.
Serving tanks / Bright beer tanks that are
manufactured and supplied for our breweries are
the same construction as the maturing tanks . It
means that any maturing tank can also be used as a
serving one and vice versa. This solution simplifies
and accelerates the process of beer production
because it is not necessary to pump beer from
storage tanks to service tanks but simply by increasing the pressure in the maturing tank we can
change its service in a few seconds without other interventions.
Function of the bright beer tank is gaining its importance especially in breweries, from which the
beer is filtered and subsequently distributed in bottles and transported in barrels to other
restaurants or to sale networks . After completion of maturation , the beer is filtered and
subsequently tapped into serving tanks.
Here the beer is left to calm down, for several hours or days , without further intervention . From
the serving tank after increased pressure in the tank it is subsequently tapped into shipping
containers into the contra-pressure, to avoid the loss of the carbon dioxide from the beverage.
61
The bright
right beer tanks are designed for max. overpressure 3.0 bar and they are pressure vessels
according to PED (Directive 97/23/EC).
We produce the bright beer tanks in four
fou variants :
•
•
•
•
Serving bright beer tanks IV – insulated, vertical, liquid cooled
Serving bright beer tanks NV – non-insulated, vertical, air cooled
Serving bright beer tanks IH – insulated, horizontal, liquid cooled
Serving bright beer tanks NH – non-insulated, horizontal, air cooled
12. Maturation tanks
- low pressure vessels for maturation of beer
There are used cylidrical-conical
conical fermentation tanks in blocks FUIC / FUEC units (versions LP or HP)
as a low-pressure or high-pressure
pressure maturation tanks in breweries BREWORX MODULO.
62
We manufacture vertical bright beer tanks in several standard product lines
Product line
Extra WIDE
WIDE
MEDIUM
SLIM
Extra SLIM
Ratio for cylinder : diameter
1:1
For use ...
Very small room ceiling height
1,5 : 1
Smaller room ceiling height
2:1
Medium room ceiling height
2,5 : 1
Narrow and high rooms
3:1
Very narrow and high rooms
63
Parameters of produced bright beer tanks (vertical / insulated) :
Tank type : Extra SLIM
Lager / Bright beer tank (Volume)
Lager & Bright beer tanks vertical, 2-jacket, insulated, colled by liquid
2,5 HL
5,0 HL
Insulation /mm/
50
Usable Volume /HL/
2,5
Total Volume /HL/
2,75
Volume of Glycol Duplicators /L/
7,5 HL
10 HL
15 HL
20 HL
40 HL
50
50
50
50
50
75
5
7,5
10
15
20
40
5,5
8,25
11
16,5
22
44
7
11
17
23
32
30
45
Inner Diameter /mm/
500
650
750
800
900
1000
1300
Inner Height without legs /mm/
1559
1868
2111
2443
2876
3117
3736
Height of Cylinder /mm/
1359
1608
1811
2123
2516
2717
3216
External Diameter /mm/
600
750
850
900
1000
1100
1450
Total Height /mm/
1859
2168
2411
2793
3226
3467
4136
Weight of Empty Tank /kg/
213
275
338
400
525
650
1150
Weight of Full Tank /kg/
483
795
1108
1420
2045
2670
5170
Ratio Height / Diameter
3,1
2,9
2,8
3,1
3,2
3,1
2,9
Tank type : MEDIUM
Insulation /mm/
2,5 HL
5,0 HL
7,5 HL
10 HL
15 HL
20 HL
40 HL
50
50
50
50
50
50
75
Usable Volume /HL/
2,5
5
7,5
10
15
20
40
Total Volume /HL/
2,75
5,5
8,25
11
16,5
22
44
7
11
17
23
32
30
45
Inner Diameter /mm/
600
750
900
950
1100
1200
1500
1183
1508
1618
1885
2124
2367
3015
943
1208
1258
1505
1684
1887
2415
700
850
1000
1050
1200
1300
1650
Total Height /mm/
1423
1808
1978
2265
2474
2717
3415
213
275
338
400
525
650
1150
483
795
1108
1420
2045
2670
5170
2,0
2,0
1,8
2,0
1,9
2,0
2,0
Tank type : Extra WIDE
2,5 HL
5,0 HL
7,5 HL
10 HL
15 HL
20 HL
40 HL
Insulation /mm/
50
50
50
50
50
50
75
Usable Volume /HL/
2,5
5
7,5
10
15
20
40
Total Volume /HL/
2,75
5,5
8,25
11
16,5
22
44
7
11
17
23
32
30
45
Inner Diameter /mm/
800
1000
1200
1300
1500
1600
2100
851
1079
1188
1324
1506
1701
2072
531
679
708
804
906
1061
1232
900
1100
1300
1400
1600
1700
2250
Total Height /mm/
1171
1479
1668
1844
1856
2051
2472
213
275
338
400
525
650
1150
483
795
1108
1420
2045
2670
5170
1,1
1,1
1,0
1,0
1,0
1,1
1,0
64
Parameters of produced bright beer tanks (vertical / non-insulated) :
Lager & Bright beer tanks vertical, 1-jacket, non-insulated, cooled by air
2,5 HL
5,0 HL
7,5 HL
10 HL
15 HL
20 HL
40 HL
Usable Volume /HL/
2,5
5
7,5
10
15
20
40
Total Volume /HL/
2,75
5,5
8,25
11
16,5
22
44
500
650
750
800
900
1000
1300
External Height /mm/
1809
2193
2486
2843
3226
3467
4136
1359
1608
1811
2123
2516
2717
3216
115
120
125
130
140
150
190
385
640
895
1150
1660
2170
4210
Ratio: Height /Diameter
3,1
2,9
2,8
3,1
3,2
3,1
2,9
Tank type : MEDIUM
2,5 HL
5,0 HL
7,5 HL
10 HL
15 HL
20 HL
40 HL
Usable Volume /HL/
2,5
5
7,5
10
15
20
40
Total Volume /HL/
2,75
5,5
8,25
11
16,5
22
44
600
750
900
950
1100
1200
1500
1483
1883
2068
2360
2474
2717
3415
943
1208
1258
1505
1684
1887
2415
115
120
125
130
140
150
190
385
640
895
1150
1660
2170
4210
2,0
2,0
1,8
2,0
1,9
2,0
2,0
2,5 HL
5,0 HL
7,5 HL
10 HL
15 HL
20 HL
40 HL
Usable Volume /HL/
2,5
5
7,5
10
15
20
40
Total Volume /HL/
2,75
5,5
8,25
11
16,5
22
44
800
1000
1200
1300
1500
1600
2100
1251
1579
1788
1974
1856
2051
2472
531
679
708
804
906
1061
1232
115
120
125
130
140
150
190
385
640
895
1150
1660
2170
4210
1,1
1,1
1,0
1,0
1,0
1,1
1,0
65
Parameters of produced bright beer tanks (horizontal / non-insulated) :
Lager & Bright beer tanks horizontal, 1-jacket, non-insulated, cooled by air
2,5 HL
5,0 HL
7,5 HL
10 HL
15 HL
20 HL
40 HL
Usable Volume /HL/
2,5
5
7,5
10
15
20
40
Total Volume /HL/
2,75
5,5
8,25
11
16,5
22
44
External (Diameter) /mm/
500
650
750
800
900
1000
1300
External Length /mm/
1709
2018
2261
2643
3076
3317
3986
Length of Cylinder /mm/
1359
1608
1811
2123
2516
2717
3216
115
120
125
130
140
150
190
385
640
895
1150
1660
2170
4210
Ratio : Length /Diameter
3,1
2,9
2,8
3,1
3,2
3,1
2,9
Tank type : MEDIUM
2,5 HL
5,0 HL
7,5 HL
10 HL
15 HL
20 HL
40 HL
Usable Volume /HL/
2,5
5
7,5
10
15
20
40
Total Volume /HL/
2,75
5,5
8,25
11
16,5
22
44
600
750
900
950
1100
1200
1500
1333
1658
1768
2085
2324
2567
3265
943
1208
1258
1505
1684
1887
2415
115
120
125
130
140
150
190
385
640
895
1150
1660
2170
4210
2,0
2,0
1,8
2,0
1,9
2,0
2,0
2,5 HL
5,0 HL
7,5 HL
10 HL
15 HL
20 HL
40 HL
Usable Volume /HL/
2,5
5
7,5
10
15
20
40
Total Volume /HL/
2,75
5,5
8,25
11
16,5
22
44
800
1000
1200
1300
1500
1600
2100
1001
1229
1338
1524
1706
1901
2322
531
679
708
804
906
1061
1232
115
120
125
130
140
150
190
385
640
895
1150
1660
2170
4210
1,1
1,1
1,0
1,0
1,0
1,1
1,0
66
13. Electric steam generator for steam heating of brewhouse
Electric steam generator is an optional solution
for heating of microbreweries MODULO (2,5 HL –
10 HL) instead standard direct electrical heating
using electric heating elements. The main
reason for the choice of electric steam
generator is particularly the need to use hot
steam for other devices in the brewery (e.g.
sanitizing of kegs) or the need for rapid
sanitation of pipe distribution by steam.
We deliver a power steam generator including
all necessary accessories and installation works.
Electric steam generator typically contains:
• The electric steam generator
• The stainless steel tank of filling /
condensing water with a pump, controling
of the water level and temperature, water
valves, shut-off and safety valves
• Water treatment plant – full automatic with
filter
• Dosing pump
• Safety valve 7 bar
• Adjustable pressure switch of output steam
• Built-in electrical panel
• Passport for pressure equipment + initial inspection document for pressure vessels
• Electrical inspection document
• Connection to electricity distribution, water supply and sewerage
• Passport of pressure equipment
Type of steam generator
ESG- 27
ESG- 65
ESG- 130
2,5 HL
5,0 HL
10 HL
12 to 27
33 to 65
33 to 130
6
6
6
Depth / mm /
760
530
950
600
800
800
1200
800
800
Weight /kg/
103
135
260
Input power (kW)
23
55
110
Heaters
2 x 9 kW
2 x 20 kW
4 x 20 kW
Material of heaters
stainless
stainless
stainless
Water Treatment
included
included
included
Switchboard (built-in)
included
included
included
Pressure tank (included)
25 litres
57 litres
2x57 litres
Condensation tank (built-in)
included
included
included
Initial pressure and electrical revision
included
included
included
Transportation to the site (out of Czech)
surcharge
surcharge
surcharge
Startup (out of Czech rep.)
surcharge
surcharge
surcharge
For brewhouses volume
Working performance
/ kg of steam per hour /
Max. working pressure /bar/
Dimensions
Height / mm /
Width / mm /
67
14. COOLING OF TANKS
Adequately sized and properly designed cooling system for cooling tanks and containers with
beer in the microbrewery is one of the basic prerequisites of making a quality beer. Cooling
system in microbreweries must be designed so as to produce a sufficient quantity of cold, and
must ensure the required temperature in all vessels in the brewery cellar.
We offer three cooling systems for tanks and containers of beer in a microbrewery BREWORX
Modulo :
1. Air coolers – cooling by cold air
– They are used for cooling of non-insulated serving
tanks and beer kegs which are placed in an
insulated cooling compartment. A specialized
refrigeration company must professionally mount
the cooling system. The condensing unit is placed
outside the building on the console. Inside the
refrigerated room is placed an evaporator unit. Both
parts must be connected with copper pipes and
finally it is necessary to pressurize all the coolant
system. The air cooling system can be replaced by a
sufficiently powerful air conditioner the installation of
which is provided by the customer – the operator of
the brewery.
2. Water coolers with integrated condenser
- This is the primary cooling system of fermentation units FUIC and FUEC – compact cooling units
that do not require installation by specialists. Activation of the cooling system can be easily
handled by customer themself according to the instructions provided. It is necessary to ensure the
removal of the heat from the room by ventilation or air conditioning.
3. Water coolers with separated condenser
– Industrial cooling system for beer tanks, using a two-part
or three-part cooling device that consists of an outdoor unit
(condenser), indoor unit (cold generator) and a container of
ice water or glycol. The advantage is the economical
operation of the cooling system, the drawback is the
interference with the building and the necessity of the
assembly team of specialists – fixing of brackets and piping
of the individual parts, the necessity of wall penetrations,
pressurizing of the coolant.
68
14.1 Air Cooling Unit
Air cooling units we use in our microbreweries for
space cooling of lager cellar with one-sheet lager
and service tanks, and cooling the filled storage
containers with beer, intended for distribution.
Prerequisite for effective air cooling is the careful
design of the building construction during the
preparation of the brewery, the building company
must, according to our instructions, prepare a room
for cold air refrigerated storage tanks or filled kegs.
The base is especially good insulation of the room
with a refrigerator door.
For air cooling of brewing vessels we supply air
cooling units of the Czech production, where the
required cooling capacity can be achieved by
various combinations.
COOLING BY AIR
Type of cooler
Cooling capacity
(kW)30/4°C
Cooling capacity (l/hr)10K
Dimensions condenser
unit: width x length x
height (mm)
Dimensions exchanger
unit: width x length x
height (mm)
Weight condenser unit
(kg)
Weight exchanger unit
(kg)
Refrigerant
Refrigerant Volume (liters)
Cooling medium
Glycol temperature
Min. operating
temperature
Max. operating
temperature
Coolers ACU - cold air
ACU-25
ACU-40
ACU-64
ACU-80
ACU-125
4,5
9,4
12,6
16,3
21,3
470
990
1330
1780
2380
1000 x
1100 x 700
1000 x
1100 x 700
1000 x
1100 x 700
1000 x
1100 x 700
1000 x
1100 x 700
754 x 608 x 754 x 608 x 754 x 608 x 754 x 608 x 754 x 608 x
190
190
190
190
190
67
75
83
91
99
82
84
86
90
95
R 404A
R 404A
R 404A
R 404A
R 404A
3,5
4
4
4
4
Aqueous solution of 40% monopropylene glycol
-4°C
-4°C
-4°C
-4°C
-4°C
1/N/PE AC 1/N/PE AC 1/N/PE AC 1/N/PE AC 1/N/PE AC
230V 50Hz 230V 50Hz 230V 50Hz 230V 50Hz 230V 50Hz
2,3
4,7
6,3
8,2
10,2
16 A/C
16 A/C
16 A/C
16 A/C
16 A/C
´-20 °C
´-20 °C
´-20 °C
´-20 °C
´-20 °C
40 °C
40 °C
40 °C
40 °C
40 °C
69
14.2 Liquid Cooling Unit with integrated condenser
We use compact liquid coolers with an
integrated condenser for jacketed cooling of
insulated beer containers – fermentation and
maturation cylindrical-conical tanks,
particularly in our microbreweries of the
typeBREWORX MODULO. They are also used
to cool insulated bright beer tanks in the beer
cellar. The compact cooling unit is also a part
of a compact unit for wort cooling.
The main advantage of the cooling units with
an integrated condenser is their compactness
and ease of the installation. The installation of
the cooling system and the activation do not
need the construction impacts or a
specialized team of professionals in cooling
systems. The entire cooling system has the
character of the normal electrical appliance.
This is an advantage especially when a
customer needs financing of the
microbrewery with lease or loan. Financial institutions are willing to provide the financing of a
brewery, which is not permanently built in the object.
All of the equipment of Microbrewery BREWORX MODULO, coolled by independent cooling
units with integrated condenser, can be replaced with an efficient central liquid cooller with a
separate condenser.
Cooling system of a microbrewery, consisting of independent compact coolers, for the brewery
operators provides the resistance against damage caused by failure of the cooling device. In
the event of a failure of one compact cooler the remaining cooling units continue to operate.
Repair or replacement of a defective cooler does not adversely affect the economic outcome
of the brewery. The central cooler failure of the brewery usually results in significant economic
losses – it destroys all the beer, which is currently found in the tanks. The independent cooling
functions as an effective backup system and ensures operational reliability without fatal
downtime and operating losses.
The design of compact liquid coolers MODULO
Parameters of compact liquid cooling units correspond to their use. They contain the primary
coolant circuit with a compressor and condenser, secondary circuit with circulating pump and
reservoir with ice water or glycol. Most models are equipped with two digital controllers to sense
the temperature of the coolant and cold liquids and control the pump and the primary and
secondary circuit including the compressor. The system maintains the temperature in the tanks
with wort or beer within required limits.
Cooling units work most of the time in power saving mode when the pump and compressor are
switched on only when the temperature of the refrigerant or coolled liquid drops below the set
level. The design of our coolers enables to cool to 1 ° C, when water coolant is used, or up to -5
° C, when a glycol mixture is used instead of water.
70
Connection variants of compact cooling units in assemblies of refrigerated tanks
•
•
Integrated cooling unit – The cooler is installed as a part of the cooled block – is mounted
in a common design with stainless steel tanks – such as fermentation blocks FUIC
(Fermentation Unit with Integrated Cooler)
External cooling unit – The cooler is located outside of the refrigerated tanks – coolant is
distributed to freestanding tanks using hoses or piping system – such as fermentation
blocks FUEC (Fermentation Unit with External Cooler)
Devices that can be cooled using compact coolers MODULO :
•
•
•
•
•
•
•
Fermentation and maturation CCT units MODULO FUIC and FUEC
Compact coolers for cooling the wort MODULO WCU and WCU-HWT
Storage tanks and regenetators for brewer´s yeast
Cylindrical-conical tanks
Open fermentation vats
Maturation tanks
Bright beer tanks
COOLING TANKS
Type of cooler
Cooling capacity
(kW)30/4°C
Cooling capacity
(l/hr)10K
Dimensions cooler:
width x length x
height (mm)
Weight cooler (kg)
Refrigerant
Refrigerant Volume
(liters)
Cooling medium
Glycol temperature
Electrical input
connection
Min. operating
temperature
Max. operating
temperature
Compact water/glycol coolers Breworx Modulo VLVI - with integrated condenser
VLVI02
VLVI03
VLVI08
VLVI10
VLVI20
VLVI30
VLVI-40
VLVI-50
VLVI-60
0,56
0,75
1,2
1,6
2,9
4,3
6,2
7,5
9,4
170
230
150
200
320
450
640
830
1050
421 x
330 x
773
20
R 404A
507 x
418 x
773
38
R 404A
900 x
490 x
1170
100
R 404A
900 x
490 x
1170
110
R 404A
1020 x
450 x
1170
150
R 404A
1020 x
550 x
1200
185
R 404A
1020 x
600 x
1130
240
R 404A
1300 x
600 x
1300
265
R 404A
1300 x
600 x
1300
295
R 404A
30
30
70
70
90
120
120
200
200
-4°C
-4°C
-4°C
-4°C
-4°C
-4°C
-4°C
1/N/PE 1/N/PE 1/N/PE 1/N/PE
3/N/PE
3/N/PE
3/N/PE
AC
AC
AC
AC
AC
AC
AC
230V
230V
230V
230V 400/230V 400/230V 400/230V
50Hz
50Hz
50Hz
50Hz
50Hz
50Hz
50Hz
1,7
2
3
4,4
5,8
7,4
9,3
16 A/C 16 A/C 16 A/C 16 A/C
16 A/C
16 A/C
16 A/C
-4°C
1/N/PE
AC
230V
50Hz
0,5
16 A/C
-4°C
1/N/PE
AC
230V
50Hz
0,6
16 A/C
1 °C
1 °C
1 °C
1 °C
1 °C
1 °C
1 °C
1 °C
1 °C
30 °C
30 °C
30 °C
30 °C
30 °C
30 °C
30 °C
30 °C
30 °C
71
14.3 Liquid Cooling Unit with separated condenser
Glycol cooling units are used in our
microbreweries for duplicator cooling of
insulated vessels with two-jacketed
construction in the lager cellar and the main
fermentation vessels. Furthermore glycol is
used for cooling of the wort in the second
stage in breweries with a 2-stage plate
exchanger.
Advantages of a cooler with a separated
condenser :
A separated condenser allows its location
outside the building, increasing the cooling
efficiency (collected heat is released to the
outside environment and the interior does not
heat up) and prevents overheating of rooms
in a microbrewery. Precondition for the
effective circulation of the coolant is a
properly counted cooling system and
properly carried out by connecting all parts of
the system.
Disadvantages of a central cooling of microbrewery
However, it is necessary to call the professional refrigeration company for installation of the
cooling system because the system must be expertly assembled on the spot. Usually, it is
necessary to drill some penetrations for pipes, mount brackets for cold pipes and suspension
condensing unit. Therefore, it is advisable to equipe the brewery with at least two independent
cooling systems that are backed up each other.
A good and inexpensive solution of described disadvantages is the backup of cooling by
alternative cooling system, consisting of independent liquid cooling units with integrated
condenser. This modular solution is used in our microbreweries BREWORX MODULO.
COOLING BY LIQUID
Type of cooler
Cooling capacity (kW)30/4°C
Cooling capacity (l/hr)10K
Dimensions condenser unit:
width x length x height (mm)
Dimensions exchanger unit:
width x length x height (mm)
Weight condenser unit (kg)
Weight exchanger unit (kg)
Refrigerant
Refrigerant Volume (liters)
Cooling medium
Glycol temperature
Min. operating temperature
Max. operating temperature
Coolers GCU - with remote condenser (cooling the wort and tanks)
GCU-25
4,5
470
1000 x 1100 x
700
GCU-40
GCU-64
9,4
12,6
990
1330
1000 x 1100 x 1000 x 1100 x
700
700
89 x 461 x 75
89 x 461 x 150 89 x 461 x 210 89 x 461 x 270 89 x 461 x 330
67
5,4
R 404A
3,5
-4°C
1/N/PE AC
230V 50Hz
2,3
16 A/C
´-20 °C
40 °C
75
8,3
R 404A
4
83
11,2
R 404A
4
GCU-80
16,3
1780
1000 x 1100 x
700
91
14,9
R 404A
4
-4°C
-4°C
-4°C
1/N/PE AC
1/N/PE AC
1/N/PE AC
230V 50Hz
230V 50Hz
230V 50Hz
4,7
6,3
8,2
16 A/C
16 A/C
16 A/C
´-20 °C
´-20 °C
´-20 °C
40 °C
40 °C
40 °C
72
GCU-125
21,3
2380
1000 x 1100 x
700
99
18,1
R 404A
4
-4°C
1/N/PE AC
230V 50Hz
10,2
16 A/C
´-20 °C
40 °C
15. Beer sales in retail packaging and preparation of packaged beer
Customers of Brewpub can take home your beer packaged in glass or PET bottles or in small
barrels, if the microbrewery is equipped with bottle filler.
Successful breweries sold in retail packages up to 10% - 80% of its total production.
We offer several possible solutions for filling of beer into shipping containers. Some of them are
suitable for beginning small microbreweries, but we also offer sophisticated beverage bottling
facilities for most major breweries and microbreweries.
I. Solutions for beginners
Starting a small brewery with a small volume of production usually needs investment funds to
spare. Yet there are very cheap and best solutions to offer to your customers a beer in bottles and
small barrels.
151. Handy filling of beer into a bottles directly in the bar
For the smallest
microbreweries is usualy
not worth bottling beer to
glass bottles, because
filling lines have large
requirements for space,
hygiene regulations,
operator and handling
with glass.
The simplest alternative is
filling beer into PET bottles
directly from the draft
beer tower with special
valves for filling PET
bottles. To operate the
filling valve is possible to
use the same person who
is working in the bar. Manipulation with the PET bottles is very easy. PET bottles are not necessary
to wash or sanitize before filling, if they are stored in accordance with manufacturer’s
recommendations.
Bartender during free moments fills PET bottles of beer right at the bar and filled bottles are stored
in a fridge right behind the bar. Customers can buy so ready bottled beer from the bartender,
waiter or at the reception.
Bartender can also fill PET bottles in front of the customer. Draft beer filled into a bottle in front of a
customer will give the drink label of freshness, which the customer appreciates at most. This
method of selling goes without any storage space for filled bottles.
73
14.2. Handy filling of beer into a beer kegs
To fill the keg with beer microbreweries usually use manual
filling heads. Head shape suits with the type of keg.
The filling head has valves adapted to the slow filling of kegs
under back pressure. The head also allows filling of kegs before
filling with inert gas. Kegs must be thoroughly washed and
sanitized before filling in the washer for kegs.
We deliver the keg filling valves designed for the the most of
keg models.
14.3. Handy filling of beer into a small party barells
Small barrel filled with beer is a beautiful souvenir from a visit to a small brewery. Many guests of
restaurant also welcome the opportunity to take some beer home, enjoy it in the home comfort
and draft beer directly from a small barrel.
We offer a stainless steel manual filler for 5L
party KEG
s
The filling device for beer filling into party kegs
allows its capacity of 60 liters / hour to fill 12
party kegs per hour. That is, within 5 minutes,
first the keg is pressurized with CO2 gas and
then subsequently filled with beer.
The beer is filled into a pressurized keg without
undesirable foaming of beer.
Another important aspect of this filling method
is the preservation of a certain amount of CO2
above the beer, which significantly extends
the shelf life of beer.
74
II. Solutions for established microbreweries
There are several options for filling of beer to sales packages in established minibreweries. Beer
filling usually takes place in the technical area of the microbrewery, where the customer has no
access. More important than the design is the work efficiency.
We offer the following possibilities for sale of beer outside the brewery:
•
•
•
•
Bottling of beer in PET bottles
Filling of beer in glass bottles
Filling of beer into Petainer
Filling of beer into kegs
14.4. Bottling beer in PET-bottles using a handy filler
Filling machines for PET bottles usually
consist of one or more filling cocks for
filling beer into one or more PET bottles
at one time.
After a worker unpacks empty bottles
from the packaging, puts the bottle
on filling tap, starts filling procedure
and then takes full bottles closed with
lids and stores them in selling boxes.
All parts and fasteners are made from
chrome-plated brass and stainless
steel. This will increase resistance of
the system’s wear and ensure
maximum operating reliability (while
ensuring regular cleaning
procedures).
14.5. Bottling beer in glass-bottles using a handy filler
Simple filler consists of one or several devices for filling glass bottles at 2
liters per minute.
After worker unpacks empty bottles from the packaging, puts the bottle
on filling tap, starts filling procedure and then takes full bottles closed
with lids and stores them in selling boxes. All the bottles are washed and
sanitized before filling.
All parts and fasteners are made from chrome-plated brass and
stainless steel. This will increase resistance of the system’s wear and
ensure maximum operating reliability (while ensuring regular cleaning
procedures).
Operation procedure of the BFM-30 systems differs from a conventional
beer tap as beer is dispensed in CO2 environment and CO2 supply to
the bottle is needed. However, it just requires a 5-minute training for
operators to understand the filling procedure. With practice it becomes
only better and filling rate considerably increases. The normal filling rate
is 45 seconds for 1.5 ltr bottle. No need to buy spare parts. A one-time
expenditure for the purchase of the equipment is returned quickly and soon turns into profit.
75
14.6 Filling of beer into PETainers
Petainers are completely new kind of beverage packaging. They revolutionary solution in the
brewing industry, like PET bottles are replacing traditional beer in the glass.
PETAINER is disposable plastic
container in the shape of a
barrel with a volume of 15, 20 or
30 liters.
Using of barrels Petainer has a
number of benefits that
customers will definitely
appreciate :
Low weight – a full 20-liter barrel
Petainer weighs less than 21 kg
and can be easily manipulated.
Customers save money on
advances in metal kegs and
therefore have zero cost to
return and clean.
Emptied Petainer are safe after
depressurization and can be
slightly flattened and easily
disposed of in the same manner
as any other PET packaging.
Reduction of required storage
space, reduce transport costs by
20-30%.
These advantages are the
benefits in terms of ecology and friendliness to the environment.
Petainer Barrels are brown colored plastic and are usually distributed in a specially designed
cardboard packaging, which also provides protection against UV
radiation, and easy handling.
Easy to use, new possibilities of Petainers
The only difference is that Petainer before filling does not need to be
washed and sanitized.
Microbrewery that uses Petainer kegs instead,
saves money for the purchase of keg washers,
wages of operators, sanitation solutions, heating
hot water and consumption of drinking water. The
owner does not have to worry about keeping lent
kegs and costly storage and transport.
For the customer, it is easy to use Petainer. The
customer connects the Petainer to the beer tap
equipment as KEG and using known method they
can serve beer.
76
15. Draft beer technology and pub draught beer equipment
Interior of a restaurant is
not a standard part of
our offer. But we can
equip the restaurant
with customized
components and
elements associated
with its own beer.
Comprehensive range
of these devices
exceeds the capacity of
this catalog. There is
only very brief overview
of our range . At the
request of customers,
we can send a
comprehensive range .
At the same time we
can offer service of a
design studio , which
includes a
comprehensive design
proposal features of
restaurant and brewery
space. Design and
implementation services
linked to the design
concept of the interior
and exterior of the
restaurant.
Offered draft technical equipment and devices for restaurants :
•
•
•
•
•
•
•
•
•
•
•
•
•
Draft beer equipment
Draft beer towers
Beer tap valves
Beer cooling equipment
Equipment for beer pipes sanitation
Draft keg couplers
Connecting material
Draft beer plates
Bar draft beer dispensers
The cooling bath for beverage
Cooling tapping bars
Bar constructions
Other devices and equipment for pubs and restaurants
77
15.1 Tap valves for draft beer
Taps are used for tapping beer and other drinks into glasses. The valves are firmly mounted on
a draft beer towers. Appropriate selection of beer taps clearly motivates customers to buy drinks
on tap.
Our offer includes about 20 types of beer tap valves from quite simple to luxurious.
Examples offered beer tap valves :
15.2 Integrated draft equipment and compact cooling of beer
Built-tapping devices integrate the technology of cooling, tapping and dispensing of excellent
chilled beer together. They are mainly used in small restaurants, garden and makeshift
restaurants.
Our offer includes about 30 types of draft equipment from quite simple to luxurious.
Examples of offered integrated draft equipment:
78
15.3 Draft beer towers
Tapping towers are used for dispensing beer and other beverages in glass. Proper selection of
draft stand has a great influence on the perception of restaurant design and should correspond
to the style in which it is furnished.
The view of the elegant-looking draft beer tower clearly motivates customers to buy drinks on
tap.
Our offer includes about 40 types of draft beer towers entirely from simple to luxurious. We also
supply a large selection of beer tap valves, mountable on the draft tower.
Examples offered draft beer racks:
79
15.4 Draft beer keg couplers
Beer keg couplers are used for pushing
the beer, ie. temporarily connect the keg
to the beer tap for pouring into glasses in
the bar.
We provide the draft beer keg couplers
for usual types of kegs.
80
Services provided in the field of breweries
We provide a comprehensive range of additional services to customers in connection with the
production in microbreweries.
Engineering, projecting and designing of breweries
Designing and engineering for breweries, supervision work, analysis of business plans for the future
breweries, financial analysis, preparation of operating and construction documentation.
Transport of brewery technology
We provide transportation of our breweries and technological parts of the brewery to the
customer at any place in the world. We ship brewery and its parts to the customer by land and by
water.
81
Installation of our breweries by our workers
We provide a service assembly of brewery on site by our construction workers. One of the variants
of the supplies is a turnkey brewery.
Supervision works for installation of breweries using the workers of the
customer
Assembling of the breweries at the customer by foreign workers under the supervision of our
chief executive work manager - a convenient solution for remote orders.
It is a convenient solution for remote orders when the price of labor of the local assembly team
is significantly cheaper than the price of the work of our assembly team. We provide high
quality assembly of brewery under our control.
82
Reconstructions and renovations of breweries
Reconstructions of historic breweries, renovations of older brewing technologies, modernization
of brewery equipment. We honor the tradition, but achieve efficient production of beer.
We can equip each reconstructed brewery with unique technology, respecting the original
features and style of the building. Possibilities of technical and design solutions in atypical
breweries are limited only by the customer’s budget and availability of the required materials.
Brewmasters coaching
Teaching and coaching of brewers and operators who are starting new breweries. Hiring Czech
brewmasters. Consulting services for operators of breweries.
83
Appendix : Why can be Czech beer produced only in original Czech
breweries?
0
The Czech beer is world renowned brand. Why is it so unique, and why is not produced
elsewhere? Answer:Czech raw
materials, specific
manufacturing process and
original technology of Czech
breweries.
The Czech Republic –
mainly known as Prague
and beer
When a foreigner gets asked
what is the first idea if they hear
the Czech Republic, the most
common answer is Prague …
and Czech beer. The larger half
of the planet´s residents are unaware that there is any Czech Republic. But telling just one word
“Prague” helps orient themself very quickly … and they quickly add the word “beer“. As vodka
belongs to Russia, whiskey to Scotland, wine to France, the Czech Republic is recognized by
word beer.
Confirmed – Czech beer is the best in the world
The best beer of the planet in the year 2013,by the prestigious British competition World Beer
Awards is the Czech beer Primator. Beer won not only in its category, but also over other nearly
600 beers that were tasted blind by an international jury.
Czech beer is just one of the reasons why the Czech Republic and Prague in particular target
destination for thousands of visitors from around the world. Why is the Czech beer so unique?
What is the specific of Czech beer?
History of Czech beer is tied to Pilsner and to a work
of Bavarian brewmaster Josef Groll
Let’s go a little bit to the history. In 1842,
in Pilsen Bavarian brewer Josef Groll bottomfermented beer brewed by recipe which he knew
from home “Vilshofensk” brewery. Thanks to the
manufacturing process, but also because of different
raw materials that were available in the Czech
Republic, the result was excellent beer flavor and
golden color, whose fame soon exceeded the
boundaries of the city and later the Czech countries.
The beer was so different from all kinds of beers,
known in Europe at that time, that it became a
name Pilsner (or Pils) a synonym for all light bottomfermented beers. Although many tried to copy
sensory properties of typical Czech beer and attempted to try it in hundreds of breweries
around the world, never anyone except Czech breweries succeded in production of a drink
that would be identical to the beer produced by Czech brewers from Czech
84
hops and Moravian malt. And even Josef Groll himself failed when he tried to do it in Bavaria
after he inherited his father’s brewery. Bright bottom-fermented beer that is still in the Pilsen
brewery sold under the name Pilsner Urquell, became a model for all Czech breweries using
Czech and Moravian beer raw materials and the 170 year old original recipe produced and still
produces a drink that is as Czech beer known worldwide and is a typical product of the Czech
nation.
Czech raw materials – Czech hops, Moravian malt, soft water, scientific
cultivation of yeast strains
The cornerstone of Czech beer are raw materials for its production. Although all of what the
Czech beer is produced, ie water, malt, hops and brewer’s yeast, is available in many countries
around the world, it is not enough for making beer that tastes identical with the drink produced
in the Czech Republic. This specific properties of materials are currently tied with the Czech
environment. Hundreds of years of selective breeding of cereals and hops, a unique strain of
brewer’s yeast, soil composition, climate, water chemistry, but also a way of growing, harvesting
and preparation of raw materials, all have a major impact on elsewhere inimitable
characteristics of a typical Czech beer, a pale lager Pilsner type.
The unique technology of Czech breweries
In addition to the raw materials, the technology has a significant effect to the final sensory
properties of beer (color, taste, zest, foaming, clarity, smell).This can be divided into
manufacturing equipment (brewery) and the technological process of beer production.
The specifics of the technological process of Czech beer
Light lager, that is considered to be typical Czech beer, is brewed by decoction from two
mashes of Moravian pale malt, soft water and Czech hops. Decoction method of
brewing means that first part of wort (a solution of water and grist) is divided into two parts, one
part (the mash) is gradually brought to boiling
and is then mixed with the rest of the
production. During decoction method of
brewing, the same is performed again, even at
higher formature temperature. Mass is then
strained through a straining sieve, received
extract from crushed malt (the malted grains)
becomes wort. This is heated together with
hops, thereby the beer gaines its characteristic
bitterness and aroma, and the wort is sterilized
as well. At the end of the hops boiling is no
longer blank is called wort, this is emptied
when the hops swirling in a whirlpool tub. The
wort is then cooled to fermentation
temperature, oxygenated and leaves the
brewhouse. Beer is then reviled to fermenting
room where shallow open fermentation vats
proceed lower main fermentation activity for yeasts Saccharomyces uvarum , a period is usually
6 to 12 days at temperatures of 6 – 12 °C. During the main fermentation the beer goes through
several phases, which are manifested in the appearance and color of foam on the surface of
the fermenting beer. This foam (so-called a quilt) must be collected during the last stage ot the
85
beer fermentation so that it could not fall into the beer, which would result in degradation of the
taste of beer called parasite bitterness. Incompletely fermentated beer is subsequently freed
from yeast and pumped into the lager tanks, wherein at 1-3 °C matures. , while extending the
remaining yeast fermentation beer and carbonated waste product of fermentation
carbonation. This beer gets a characteristic zest and fullness. Beer maturation takes place from
several weeks to months (stronger beer matures longer) after completion of the maturation, the
beer is twisted into the bright beer tanks, adapted for pressure up to 3 bars. For bottling the
beer must be get rid of residual yeast, either by filtration or by filtration and
subsequent pasteurisation, thereby stabilizing the beer. Fermentation process is stopped by
removing live yeast by filtration and killing the remaining yeast by pasteurization.
The specifics of the production technology of the Czech brewery
From the above procedure it is evident that the manufacturing process of Czech beer is quite
complex, and in some respects quite different from the process of producing the majority of
beers, which are manufactured elsewhere. One of the main reasons why Czech beer differs
from other beers is the fact that while the world beer production process changed over time, in
the Czech Repulic, the procedure is still the same – in many Czech breweries and
microbreweries for already 170 years the beer has been produced strictly according to the
original recipe by brewer Josef Groll.
In order to observe the manufacturing
process the construction of the
brewery is very important.
Manufacturers who design the
brewery follow a certain
technological scheme that is
optimized for the process of
production of favorite beer in a given
country. Here it must be said that
every manufacturer has a little bit
different contruction of the brewery,
which also modifies in details from
order to order. It is virtually impossible
to find two same breweries in the
world, which would include
completely identical production
technology. In most of the world’s
breweries over the last 170 years
manufacturing technology has been
constantly evolved and modernized.
From small cosmetic changes of
individual elements, to a fundamental
change in the technological parts of
the brewery. One of the major
changes is the replacement of open
fermentation in open fermentation
vats by fermentation in closed, pressurized cylindrical-conical tanks. Introduction of technology
HGB (which is nothing else than production of various strength of beers by diluting strong beer
with water), beer stabilization with temperature pasteurization or replacing classical lautering
through established malt grist with lauter filters and membranes.
Many breweries have moved from demanding decoction method of beer wort production to a
simpler, more energy and less time-consuming infusion methods for the preparation of the wort.
All these and many other changes in production technology are called modernization of the
86
brewery, which sounds very progressive, but in reality these steps follow one main goal. This is
unfortunately not the taste of quality beer and consumer satisfaction, but the economic savings
in production or reconstruction of the brewery and also cost savings in the production process
of beer. Unfortunately, many of these modernization steps (and we can say that it si true for
most of the changes) lead to degradation of the sensory properties of the resulting drink. While
consumers over time get used to the changed taste of beer, economic savings for the
manufacturer remain and bring them profit.
Brewers seldom realize that this trend gradually helps to lose their customers and future profits.
Consumers one by one over time are moving to another beverage or to better beers from other
brands. Customer accustomed to be ripped off once they try the beer made according to the
traditional recipe and they will change the brand of their favorite beverage from one day to
another. Only when the beer producer realizes that fact, they will look for a way to bring
traditional taste of beer. Unfortunately, without additional investment it is not usually possible
because many modern breweries are not designed for the traditional method of brewing and
to make better beer with this technology is virtually impossible.
Some Czech breweries (or almost all) have an advantage over most of the world’s breweries.
As a result of the war, and 40 years of socialist property dozens of breweries were conserved in
the form as they had been before the World War II. Centrally controlled state did not have
competition at the brewing market and therefore invested in extensive modernization only to
few large breweries, where most brewers insisted on keeping the traditional ways of brewing,
although it seemed economically less advantageous.
87
Paradoxically, because of that in the Czech lands the tradition was kept despite the constant
economic pressures on major modernization of breweries. Large breweries expanded and
modernized in terms of automation of their own manufacturing process, however, it was
interfered minimally. After the political changes in 1989 smaller breweries sleeping for long years
of dilapidated buildings went also gradually into life where the new owners understood the
value of the retained original equipment instead of cheaper substitutes for modern brewing
technology, they started investing in intensive reconstruction with an emphasis on traditional
production practices and technologies. Therefore, in a number of Czech breweries you can
meet reconstructed equipment remembering times of Austria-Hungary or the First Republic.
Production is of course already largely automated, but the manufacturing process of a typical
Czech beer is strictly adhered.
Although the production of Czech beer in the traditional way is more difficult and more
expensive than efficient production, implementation of current advanced technology is
economically worthwhile anyway. Thanks to the great taste and low sales prices the Czech
beer is a national drink. The per capita consumption in the Czech Republic is the highest in the
world. Almost every Czech village has at least one pub and in the cities the beer is offered as a
main drink in hundreds of pubs and restaurants. Czech beer production is also a good export
product, and famous attraction for thousands of tourists who are comming to visit the country.
Lower profit on one liter is offset by a large volume of drinks sold.
What differentiates the typical Czech brewery from most breweries of
foreign production?
Characteristic features of the real Czech brewery or microbrewery mainly include the following:
•
•
•
•
•
•
•
•
•
Brewhouse design allows decoction method of mashing by boiling in two to three mashes.
In practice, this means the interconnection of mashing boilers and vessels for storing the
rest of the wort that will allow pumping of mash and wort in both directions.
Technology and design of the heating of brewhouse must allow the temperature rise of
the wort between 0.5 to 1 ° C per minute. The heated solution shall no exceed the target
temperature due not regulated hysteresis. Heating of wort must be uniform using the
greatest heat transfer surface othervise it may lead to local caking of solids at the bottom
of the brewing vessel.
The design of the lauter tun and wort collectors (which is at microbreweries usually
integrated into multifunctional brewing boiler) allows the first phase of gravity lautering of
wort through a lautering cake, resulting from suspended solid particles of the wort (a
solution of water and malt grist). In the second stage it must allow the sugaring with hot
water.
During the entire process of lautering, continuing according to the type of beer produced
1.5 to 4 hours, the temperature of wort in the first vessel and the wort in the second
vessel can not fall below a predetermined temperature limit. For this both vessels must be
equipped with either a high-quality insulation, or mild reheating of both vessels must be
ensured.
After the hops boiling it is necessary to ensure separation of the spent hops grain from the
wort in the whirlpool.
Cooling system for wort with plate heat exchanger must ensure cooling of the entire
volume of wort in a whirlpool tub in 60 minutes to the fermentation temperature of
about 6 ° C and the oxygenation with the sterilized compressed air.
The main fermentation of beer must run fundamentally in open fermentation vats or in
non-pressurized cylidrical-conical tanks (overpressure 0 bar, with individual temperature
control in each fermentation vessel.
If fermentation of more types of beer takes place in the fermentation room at the same
time using more than one strains of brewer’s yeast, it is necessary to ensure separation of
fermentation vessels into separate rooms, to prevent the possibility of cross-contamination
by different strains of brewer’s yeast.
Construction of fermentation vessels and their location must allow collection of quilts of
88
•
•
•
•
the dead yeast from the surface of the fermenting wort and cleaning without the risk of
contamination other fermentation vessels by dirt, washing and sanitizing solutions.
The construction of maturation lager tanks must allow their perfect automatic cleaning
and sanitization, including periodic inspection of the container interior and safe manual
mechanical cleaning.
All elements of the brewery, coming into contact with the beer, its intermediate products
and sanitation solutions must necessarily be made of high-alloy stainless steel for food
industry.
All welds must be made by certified welding materials, dedicated exclusively for the food
industry, in a protective atmosphere of argon.
Manufacturing, machining and assembly of stainless steel parts of the brewery (ie
practically the entire brewery) must be carried out in the production area, which must not
be machined and assembled with products made from other materials than just food
stainless steel. This prevents contamination of the weld microparticles derived from
processing such as conventional steel, which, over time, resulted in the formation of
corrosive deposits in welds.
Cheaply made brewery does not bring expected profit for the owner
It is evident that the production of Czech type beer is a subject to a number of technological
and design requirements, which a large part of foreign produced breweries to various degrees
does not meet.
In particular, breweries and microbreweries produced in Asia, almost as a rule, they are made
of poor quality stainless steel with a low doping level, the welds are contaminated by steel and
other dust,
components of the
brewery are not
meeting high
requirements for
resistance to
sanitizing solutions.
The result is that very
early (after 1 year of
operation) the
formation of
corrosive deposits
especially at the
welding parts, but
also inside the vessels
and pipeline routes
appears and
significantly degrade
the properties of
beer.
Brewery, in which corrosion occurs on inner surfaces, is practically useless and the only
reasonable solution is to shut down the brewery and buy a new one. For comparison – life of
Czech made brewery manufactured from high-quality food steel of European origin and wellmade welds is up to 50 years.
A very common offense of cheap brewery producers is also poor workmanship of brewing
components, whether they are components made by the manufacturer of the brewery, or
parts purchased from cheap suppliers. It has become almost a rule that the customer who
bought the brewery from cheap Asian manufacturer has a number of things “to finish at home”
before starting the brewery or during its operation. This concerns particular the mutual
connection of pipeline routes, gearboxes, pumps that leak.
89
Unfortunately we are meeting also cases where the brewer of the Asian brewery had to rebuild
an essential
part of the
structure of
the
brewhouse
completely,
because it
was not
possible to
brew Czech
beer –
although
Asian
manufacturer
has
guaranteed
that the
brewhouse is
suitable for
decoction
brewing method, it was possible to brew only by an infusion process. Moreover, due to the poor
design of heating in the brewhouse the wort is not heated up evenly, resulting in fusing of malt
on one hand and on the other hand, insufficient heat gradient and thus a very long brewing
cycle of one batch of beer.
For customers whose sole criteria for selecting the brewery suppliers is low cost, the choice is
extremely cheap manufacturer with the possibility of a number of unpleasant surprises,
unexpected additional costs and restrictions. Instead of the planned continuous production of
beer the owner faces constant engineering hours when during operating downtime they must
pay workers, incur additional costs for service, repairs and design modifications, while their credit
of a reliable supplier of beer decreases. Solving problems with remote manufacturer is either
time-consuming or even impossible. Such a company leads to a loss of customer confidence,
steady decline in demand and ultimately often to the economic collapse of the entire business
plan
Even well-made brewery does not guarantee the production of Czech beer
Problems with the production of Czech beer type by far do not occur only at the breweries from
Asia. As already mentioned, the development of brewing technology in most countries in the
last century has led to significant changes of the technological process and equipment in
breweries. As a result of this development, today most manufacturers in the world produce
breweries very differently from Czech producers who have been trying to keep the traditional
concept of the brewery for 170 years.
A customer who buys a high quality brewery made by reputable manufacturers from Western
Europe, equipped with a modern infusion brewhouse, can produce very good top-fermented
beer, but not Czech bottom-fermented lager. The design of the brewhouse, number of
elements, inability to collect quilt of the dead yeast and choise of closed fermentation tanks will
not allow them to do it.
Then how to brew the Czech type of beer?
A customer who is interested in the actual production of Czech beer type, should study a very
detailed information about the technology and design of the acquired brewery. Obviously,
there are many conditions which the brewery must meet to make possible to produce
90
traditional Czech beer. No random selection of Czech brewery manufacturer does not
guarantee you that the brewery will meet all prerequisites for the production of Czech Premium
Lager. Price pressure from customers often leads Czech manufacturer to various trade-offs,
which in turn have the effect of restricting the operator in their manufacturing.
Satisfaction of the brewery operator starts from the dialogue with the
producer
The company Mobilní pivovary s.r.o., as a manufacturer of traditional Czech breweries,
fundamentally begins each session with a customer by a deep analysis of the customer’s ideas
about the planned production assortment of beer. Only on the basis of this dialogue we will
suggest to the customer a technological and design solutions of the brewery or microbrewery
that allows them the production of the desired types of beers without compromise.
The most popular brewery in the world is with technology for brewing Czech
type of beer
The most common order of customers from abroad is currently the delivery of the technology,
enabling the production of traditional Czech pale lager – Pilsner type. For these customers, we
design and produce breweries structurally designed so that, regardless of the geographic
location, they are able to produce the same beer taste characteristics, such as, for example,
they had the opportunity to taste in pubs in Prague. Dozens of such Czech breweries and
microbreweries are already operating in many countries.
If the customer is interested in making other kinds of beer, we can equip the brewery with
technologies capable of producing virtually all the world’s known beer beverages. We
supplythe breweries very often with open fermentation vats or with the cylindrical-conical tanks.
Our restaurant microbreweries BREWORX and MODULO can produce beer without compromise
by decoction or infusion method.
Czech beer as a trademark
Numerous foreign breweries attempt to copy the taste of Czech beer, riding on its reputation as
well as the efforts of many Czech breweries to produce under the name of Czech beer every
sort of drink, with deviating taste, composition, method of production, raw materials and other
properties from traditional recipes, and that have led to the registration of name “Czech beer”
as a trade mark, protected by legislation of the European Union.
Czech beer is protected geographical indication of the European Union, which aims to preserve
the good name of Czech beer and geographical quality of beer produced in the Czech
Republic.
Protected geographical indication (PGI) Czech beer
was registered in Council Regulation (EC) no.
1014/2008, on the entry of certain names in the register
of protected designations of origin and protected
geographical indications (České pivo (PGI), Cebreiro
(PDO)).
The aim of the registry is to protect the tradition of
Czech brewing, production technology, quality beer
and prevent the occurrence of imitation, which would
abuse the good name of Czech beer and its unique
properties. Furthermore, the point is not to mark as a
91
Czech beer products produced in the Czech Republic by non-traditional methods or produced
by traditional methods, but abroad.
Characteristics of beer, which may wear a trademark the Czech beer, provides specifications
published in the Official Journal of the EU 2008/C-16/05. There it is registered how such a
technological processes arises. Further specified raw materials that must be used for the
production of beer, such as barley malt, hops, water of appropriate quality, and type of yeast
capable for the technology of so-called bottom fermentation. A part of the specification is also
geographical characteristics of the place where it is possible to produce Czech beer.
Note: Manufacturer reserves the right to change of design and specifications of devices, which
are described in the catalog. If some equipment is just not available then manufacturer will
supply it by substitute component with corresponding parameters.
Date of publication : 12.11.2014
Author: Bc. Ales Jakimov, [email protected], tel. +420-737241269
Copyright : All rights are reserved
92

Catalogue of the modular microbreweries

Transcription

Similar documents

FREE SAVE on BEER CAN KOOZIE

Sometimes marketers get caught up in the creative process and

Hops With Pops - New York Beer Project

PERFECT DRAFT is a self-contained draught beer system that

Copper Immersion Wort Chiller Iran Outward Trade Mission

Take Part In The largest beer Festivals In Maryland

Beer Stein Order Form

Live Music by The John Romagnoli Steel Drum Band

RACE THE BAR Beer Run Race Series

Angry Boy Brown Ale