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Brewery Setup Blog
New style agitator
- Aug 02, 2016
- helen
- 7998
- mash mixer
New style agitator
The agitator in mash tun can make the solid particle be suspended and distributed in mash evenly. So it will avoid local overheating and burnt, which will cause low quality of wort and beer.
Now new agitator is invented by German company, the advantages are as below:
1) The blades are long, wide and symmetrical.
It is better that the dimension of blades is 85%-90% of mash tun’s dimension. The long and wide blades rotate in low speed which will decrease the mechanical load. The max linear speed of old style blades is 3m/s, for new agitator, it can be decrease in 1m/s.
2) The agitator is slant and has some small holes in blades.
The proper dip angle can make mash rotate inside-out and down-up, which called Rolling circle.
It avoid heavy mash concentrate in center, so make sure the temperature in mash tun stay the same, enzyme and mash will be fully contacted. The temperature difference between upper and lower should be less than 0.3
Degree C.
3) The agitator device can be raising and falling.
For temp raising phase, the agitator should be at the lower location which near mash;
For mash rest phase, the agitator should be at a higher location because of Pump-Absorption Effect.
4) VFD control to Improve Flexibility of agitator.
The speed can be adjusted freely according to different mashing method, especially for high gravity brewing. For the heating rate, old agitator can be 0.53C/min, while new agitator can be 0.84 C/min.
Edited by Emily
Sales manager of Tiantai Company
Email: sale@cnbrewery.com
The agitator in mash tun can make the solid particle be suspended and distributed in mash evenly. So it will avoid local overheating and burnt, which will cause low quality of wort and beer.
Now new agitator is invented by German company, the advantages are as below:
1) The blades are long, wide and symmetrical.
It is better that the dimension of blades is 85%-90% of mash tun’s dimension. The long and wide blades rotate in low speed which will decrease the mechanical load. The max linear speed of old style blades is 3m/s, for new agitator, it can be decrease in 1m/s.
2) The agitator is slant and has some small holes in blades.
The proper dip angle can make mash rotate inside-out and down-up, which called Rolling circle.
It avoid heavy mash concentrate in center, so make sure the temperature in mash tun stay the same, enzyme and mash will be fully contacted. The temperature difference between upper and lower should be less than 0.3
Degree C.
3) The agitator device can be raising and falling.
For temp raising phase, the agitator should be at the lower location which near mash;
For mash rest phase, the agitator should be at a higher location because of Pump-Absorption Effect.
4) VFD control to Improve Flexibility of agitator.
The speed can be adjusted freely according to different mashing method, especially for high gravity brewing. For the heating rate, old agitator can be 0.53C/min, while new agitator can be 0.84 C/min.
Edited by Emily
Sales manager of Tiantai Company
Email: sale@cnbrewery.com
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