Restaurant Craft Beer Equipment for sale

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production description

restaurant beer brewing equipment :Mash system is composed by mash tun, brew kettle, lauter tun, whirlpool tank and valves and pipe fittings, the main heating methods of mash tun & brew kettle are steam heating, electrical heating, gas heating. The tank body is double-deck structure, the space between the decks is filled with materials like "rock wool or polyurethane". Heating area sufficiently achieve the required boiling evaporation capacity, can effectively prevent the leakage of heat energy consumption. The inside surface of tank using international standard stainless steel, the outside surface of tank using good quality red copper, the primitive simplicity and elegant appearance combines with the indoor decoration, not only can brew tasteful beer, but also has the ornamental value as the symbol of work of art.

Many models equipment for your choose,you could choose the equipment material as red copper with good looking or the stainless steel 304 with lower price

Support relevant service :

 ---OEM Service

 --- Installation, commissioning 

 --- Winemaker Training

 --- 3 years quality warranty

beer process  flow diagram

1.  (1)Infiltrating ,crushing malt
     (2)Heating the brewing water in brew kettle
2.  (1)Pumping a certain amount of appropriate temperature of hot water into mash tun
     (2)starting rotary blade,uniformly putting into material ,stopping rotary blade when stirring uniformly .timing saccha
     (3)Controlling of water temperature and water quantity,keeping appropriate saccharification temperature ,stirring in every 15 minutes
3.  (1)refluxing turbid wort when saccharification ends .observing through the sight glass, beginning to filter when wort is charified
    (2)washing the tank when the tank exposes in the filtration process ,water temperature 78
    (3)Continue to filtrate after washing the tank,until sugar content meets the requirements.stopping washing the tank and filtrating
4.(1)pumping all the wort into brew kettle ,heated to boiling for 60 to 90 minutes
   (2)in the first ten minutes of boiling,batch adding bitter hops
   (3) adding sweet hops before the end of boiling

5. (1)after the end of boiling,immediately pumping wort into lauter tun&whirlpool tank.
    (2)starting to cyclotron precipitation,lay aside for 30 minutes
6.(1)starding cold water valve and wort pump at the same time,cooling wort to a certain temperature in the plate heat exchanger
   (2) after wort is cooling ,oxygenating to 8mg/l,pumping wortto fermentation tank
   (3)adding special beer yeast into fermentation tank to ferment
7.(1)controlling fermentation temperature and pressure,when brix  drop to 4.2,sealing tank to maintain pressure,automatically heating up to 12 °C,deoxidating cold diacetyl
   (2)at the end of deoxidating cold diacetyl,cooling uniformly and slowly,precipitating yeast in this process
   (3) wine temperature drop to 1 to 2 °C can be stored,tank bottom  yeast mud can be recycled

beer equipment list

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