Requirements for saccharification Correct goal: Beer quality meets national standards. 1) Better economic efficiency 2) Energy investment and saving measures 3) Necessary safety automatic control systems 4) Comfortable working environment 5) Reduced equipment maintenance costs 6) Reliable work 7) Reduced environmental load – the possibility of contamination of water, etc. 8) Well-maintained equipment with less shell force 9)Stable quality 10)Low oxygen content, low material viscosity – low heating surface temperature 11)Higher flexibility 12)Lower heat load value 13)Complete documentation for faster search 14)Important prerequisite: the operator has to love his job.
Requirements of the brewery 1) Design and inspection to meet national standards 2) Reasonable piping design to convey wort and mash well 3) No cavitation mark of the pump – the pump should be located below 0.5m at the lowest level of the equipment 4) Use of VFD controlled stirrer 5) Speed control of all pumps should be with VFD controlled motors 6) Bottom feeding 7)Reduce oxygen intake when feeding and emptying 8) Piping and accessories should meet sanitary requirements 9) Valves and manifolds must meet HACCP requirements. 10)The saccharification temperature should be controlled between ±0.2℃ of the set temperature. 11) Bottom heated wort boiling, the temperature should be controlled between ±0.2℃ of the set temperature. 12) The operation of grain rake should consider the pressure difference and the flow rate of wort. 13) The maximum time of saccharification from feeding to wort entering the fermenter should not exceed 6 hours.