What is the correct installation method of beer filling machine

Update:05-03-2021
Summary:

Nowadays, people’s demand for beer is increasing. So, d […]

Nowadays, people’s demand for beer is increasing. So, does everyone want to know how beer is filled into beer bottles? In fact, the truth is very simple. The filling process is carried out, and its working principle is to fill the fermented beer into the washed wine bottle through the rotation of the machine. So how much do you know about the correct installation method and production process of the beer filling machine? Next, let's take a look.

 

The correct installation method of beer filling machine
One, connect the distributor and the cylinder, open the carbon dioxide bottle valve, and adjust the outlet pressure of the carbon dioxide pressure gauge to about 0.2 mpa. If required by the winery, it can be adjusted according to the requirements of raw materials.

Two, after the pressure is adjusted, press the handle of the dispenser, turn on the faucet, and start to put the wine. Do not drink the above wine glasses, let the wine tube rinse.

Third, turn it on, turn it on, and let it cool down. In an environment with a temperature of 25°C, wine should be fermented within 2.5 hours.

Four, when drinking beer, the mouth of the cup is tilted toward the faucet, and the wall of the cup is close to the exit of the faucet, so that the beer flows downward from the wall of the cup.

The production process of a brewery can be roughly divided into three main links: malt brewing, beer brewing, and beer filling.

One, malt production:
Mix the crushed malt/grain with water in a batter. The malt and water are heated and boiled in a gelatinizing pot, and then the wort is poured into a filter, which is called a separation tower. Before being pumped into the boiling pot, the wort needs to be peeled off the malt skin, and then the hops and sugar are added.

Second, beer brewing:
Sugar making: The crushed malt and starch auxiliary materials are respectively adjusted into a paste with warm water, put into the saccharification pot, and the temperature is adjusted. Put the fully liquefied lees in the paste pot into the saccharification pot, keep the appropriate saccharification temperature (62~70℃), and ferment the ale into ale.

Starter: Most of the yeast settles on the bottom of the tank. After the yeast is removed, the resulting "tender beer" is pumped into the post-fermenter. Then, the remaining yeast and insoluble protein further precipitate, making the beer style gradually mature. The brewing time varies with the beer varieties, generally 7 to 21 days.

Three, beer filling:
Packaging bags usually come in several forms such as bottled, tinned and barreled. In addition, the different shapes, capacities, labels, neck sleeves and caps of wine bottles, as well as the diversification of outer packaging, all make beer products popular in the market.

In summary, the correct installation method and production process of the beer filling machine are introduced to everyone. I believe you can gain a lot of knowledge after reading the article. Please refer to the introduction of this article for the installation method. The production process can be roughly divided into three main links: malt brewing, beer brewing, and beer filling. Please refer to this article for the main details.

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