The central component of the wort aeration unit is a three-dimensional dissolution database. It controls the air flow rate in proportion to setpoint, wort pressure and flow velocity. In a static mixer developed specially for the aeration of wort the necessary quantity of oxygen in the air is dissolved in a controlled process. The dissolution path is limited to the length of the mixer, i.e. there is practically no dissolution in the subsequent pipe system. A product trap integrated into the line prevents wort from entering the air system.

Technical Data

• Sizes (wort pipe) DN 50 to DN 162 (6“) - product flow rate up to 1.900 hl / h
• Wort flow velocity - 1.0 - 2.5 m/s
• Wort pressure - yeast pitching unit max. 6.0 bar, wort aeration unit max. 5.0 bar
• Pressure drop in the wort pipe - yeast pitching unit < 0.5 bar, wort aeration unit < 1.0 bar
• Yeast pitching range - 5 - 50 million yeast cells / ml wort
• Nominal width of yeast pipe - OD1.5" to OD3"
• Supply pressure of the pitching yeast > 0.5 bar above the CO2 saturation pressure;> 0.5
• bar under the wort pressure at the dosing point
• Oxygen concentration - 5 to 12 mg O2 / l
• Sterile air pressure - 6.0 to 8.0 bar G