Cave de fermentation et de stockage

Dans la cave de fermentation, un nouveau cap de la qualité du produit est fixé. Le choix dun équipement à rinçage frontal, dun nettoyage facile et fiable, garantit que seule la levure de la bière devient active. Des concepts de solution intelligents et certifiés tels que le Baumer Hygienic Connection (BHC) permettent datteindre cet objectif avec succès.

Cave de stockage

Pendant la maturation de la jeune bière, un contrôle ciblé de la température assure la convection dans la cuve et donc une qualité constante. Des capteurs hygiéniques garantissent un nettoyage simple et sûr du réservoir. Les process sont lents, mais ils doivent être lobjet de contrôles soigneux et documentés.

Cave de fermentation

La cave de fermentation exige des conditions dhygiène particulièrement élevées. Assurer le mélange des micro-organismes souhaités et éviter les micro-organismes indésirables implique un travail particulièrement soigneux. Si les process sont plus lents, ils doivent néanmoins être contrôlés au plus près pour garantir une qualité stable.

Fermentation

The fermentation equipment has specific requirements on hygienic design. The growth of wanted yeast or lactic acid bacteria must be ensured while any unwanted ones must be successfully cleaned out. This requires careful handling and operation. Process speed is quite slow, but yet requires pinpoint control to be successful.

CombiLyz – Conductivity measurement – AFI4 – Compact conductivity sensor with display

Conductivity sensor CombiLyz® AFI4 is the solution for quick and accurate phase detection and separation of beer and water. Beside the handover process, the sensor will detect any unwanted media penetrating the beer, like CIP agents.

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Pressure and continuous level measurement – PP20H

Measuring head-pressure in tanks is done with the compact and condensate resistant pressure sensors PP20H. Flush integration using a BHC adapter enables very easy cleaning.

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Temperature measurement – TE2 – Compact temperature transmitter

Each cooling zone in the fermentation tank requires individual monitoring with temperature sensors TE2. The ingression depth shall be chosen not to pick the cold temperature at the tank wall. To support cleaning, the sensors will be installed at a slightly downwards pointing angle.

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Pressure and continuous level measurement – PBMH

Challenging conditions with lots of foam particularly in the turbulent fermentation phases require hydrostatic level measurement using pressure sensor PBMH. Appearing head pressure needs to be compensated. Decreasing density in the process must be considered to obtain best results. Yeast will settle on the sensor at the end of fermentation and impair the measured results.

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Foam is the main challenge in limit detection. CleverLevel® PL20H can be used for both, liquid and foam and even detect one after the other. This way, the sensor ensures overfill protection and prevents foam from reaching the tank-dome and later CO2 recovery. In addition, the sensor makes sure no gas will be sucked into the system and protects the pump against running dry when emptying the tank.

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Maturation

Convection ensured by temperature control ensures consistent quality of the green beer maturing. The hygienic design supports successful, simple and quick cleaning of the tanks. Though the processes are slow, they require accurate control and documentation.

Electromagnetic flow meter for hygienic applications

Precisely monitoring losses along the process from wort via the green to the finished beer is perfectly done with electromagnetic Flow meter CombiFlow® PF75H at 0.2% accuracy.

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Carbonisation is controlled by head pressure, usually created either by imposing weight or spring load. Or alternatively by a control valve operating on the measured values supplied by pressure sensor PP20H which can also displayed in the controller.

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Flow and feed temperature of glycol- based refrigerants can be perfectly measured in-line with calorimetric flow sensor PF20H. Compact, easy to integrate and featuring compensation by backflow temperature the sensor is a very smart energy monitoring solution.

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At the filling stage but also providing Kräusen information during later foam-building, top limit switch PL20H alerts early to prevent foam penetrating into the tank dome which would spoil gas exhaust and valve system. Also overfill by the green beer is safely prevented.

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CombiTemp – Temperature measurement – TFRH – Modular RTD thermometer – Temperature sensors for hygienic applications

Each cooling zones in maturation tanks is controlled by a separate temperature sensor. The sensor’s ingress length can be adapted to the tank design to prevent measurements in the cold downstream zone at the tank wall. For eased cleaning, the sensors are installed at a slightly downward pointing angle.

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Unaffected by foam of any density, low limit switch CleverLevel® PL20H will reliably detect the beer having fully drained out of the tank. Smooth handover between two tanks protect the filter against pressure variation and supply interrupts.

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Precise hydrostatic pressure sensor PBMH ensures safe level control. Tight against condensation, the sensor supplies reliable level information for planned filter operation. Flush installation at the tank wall enables fast and easy cleaning. The signal is compensated by the head pressure.

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