Cooling in breweries

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1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT


2. NEW TECHNOLOGIES


a) Changes in the process


b) Changes in the energy distribution system
  • Re-use of hot water from wort cooling: (BAT in the Food, Drink and Milk Industries, June 2005)
a) Description of the technology:
Hot water consumption is one of the key issues in regard to energy savings. Hot water is normally produced in a heat exchanger when cooling down the wort from 100°C to the fermentation temperature, e.g. about 10°C. The hot water is stored in insulated water tanks and used for various processes, e.g. for use in production, cleaning operations, flushing brew kettles or for room heating. Therefore, hot water from wort cooling can be used in beer sterilization and water and energy consumption can be reduced.
b) Description of suitable energy supply systems:
A circuit of heat exchangers and tanks is needed to achieve the heat transfer. Electrical energy will be consumed to operate the pumps of the circuit.
c) Possible energy savings reachable by those measures
d) Economic evaluations


c) Changes in the heat supply system


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