Optimal wort quality and more flexible and individual wort-boiling programs
One essential feature of modern wort boilers is that this process, which is of crucial importance in terms of quality and economic efficiency, is divided into the following phases: heating, simmering and evaporation. Until now, the use of an internal wort boiler required extensive cleaning or active circulation by means of a pump. With its modified design, leading to a thermally forced flow, the new SHARK internal wort boiler copes with this challenge without presenting the abovementioned disadvantages.
SHARK ensures optimal wort quality
The SHARK internal wort boiler is equipped with two boiler zones, arranged concentrically to each other. The inner zone consists of a cylindrical peripheral wall, a circular bottom and a circular top. The outer boiler zone is designed as a hollow cylinder, consisting of a cylindrical internal and external wall and a circular bottom and top. The axially arranged boiler pipes are located inside these two zones. The boiler pipes of the inner zone have a smaller diameter than the pipes of the outer zone. Benefitting from the low impact pressure, the required two-phase flow starts rapidly in the thinner pipes of the inner zone. Due to the reduced diameter, the two-phase flow reaches a very high flow velocity. This high velocity results in the Venturi effect at the boiler outlet, actively “pulling” and circulating the wort through the boiler pipes.
Two zones for three phases:
- Internal wort boiler design with two cleverly arranged heating zones, allowing the outer jacket and inner cylinder to be separately heated
- Bundles with different tube diameters for optimum working conditions for all three wort-boiling phases: heating, simmering and evaporation
- Venturi effects control circulation
- Operation with steam or with high-temperature water possible
- Optimal wort quality
- Lowest thermal load values and minimized fouling
- Enables more flexible and individual boiling programs