Brewhaus Commercial
SKE Brewhaus Commercial Configurations – 4-vessel, 5-vessel or 6-vessel models – integrate mash mixers/cooker, mash tuns, lauter tuns, holding/buffer tank, brew kettles and whirlpools.
With capacities spanning 50HL to 1000HL, the systems ensure precision, efficiency and consistent quality for large-scale brewing operations.
Mixing Technology
- Uniquely designed mash mixers and mash tuns agitators deliver a system with low shear force and high heat transfer efficiency.
- Suspended stirring motors with frequency conversion control are adopted to meet the mixing requirements of different stages, achieving energy savings.
- The capacity can be matched to 8–12 batches per day
Lautering Technology
- Capable of achieving a filtration efficiency of 12 batches per day.
- The multi-loop collection system ensures a more uniform wort flow path, guarantees consistent rinsing across the entire grain bed, and maximizes extract yield.
- Large-diameter design: Improves filtration speed and eliminates hygiene dead zones.
- Automatic feed valve: Opens in an umbrella-shaped pattern to facilitate even distribution of the grain bed; when closed, it sits flush with the screen plate for thorough spent grain discharge.
- Automatic spent grain discharge: Integrated design featuring a bottom discharge valve paired with a spent grain removal system for fully automated discharge.
- High-level automatic control: Full automatic online control of lautering and sparging is realized through automatic temperature control, automatic flow control, automatic pressure control, and real-time turbidity monitoring.
Boiling Technology
- Dynamic Low-pressure Boiling: Maintains a pressure variation process during boiling. By leveraging the flash evaporation principle during pressure reduction, the technology induces vigorous boiling and evaporation throughout the brew kettle. This accelerates the polymerization between proteins and polyphenols, the formation of reductive substances, and the extraction of hop compounds. Meanwhile, it expedites the evaporation of off-flavors such as dimethyl sulfide (DMS), ensuring that the DMS content in the final wort remains at a low level, ≤ 10 ppb.
- External Forced Circulation Process: Uses an external circulation pump to drive wort circulation, and a multi-layer flow guide hood creates a uniform evaporation surface. This not only speeds up the evaporation of off-flavors, but also replaces steam-dependent wort movement with external force-driven circulation, significantly reducing steam consumption.
- Energy Conservation & Consumption Reduction: Shortens boiling time and cuts energy consumption by over 25%.
Hops Adding Technology
- Specifically designed for the automatic addition of hops.
- Equipped with safety devices including safety valves, vacuum valves and exhaust valves, ensuring convenient and safe operation.
- The system adopts a bottom-in and top-out operation mode, which minimizes hop clumping and pipeline blockage. After the addition is completed, the system is drained by a pump and rinsed with hot water, enabling a fully automatic, hygienic and hassle-free operation process.
