Small tunnel pasteurizer beer

Types of small tunnel pasteurizer beers

A small tunnel pasteurizer is a machine commonly used in the food and beverage industry to pasteurize products such as beer, dairy products, juices, and other perishable liquids. There are several types of small tunnel pasteurizers for beer available in the market.

• Indirect heating pasteurizer: This is a pasteurization process that uses indirect heat transfer to raise the temperature of the beer. The heat transfer happens via a heat exchanger, which heats the beer without coming into direct contact with the heating medium. Indirect heating pasteurizers can offer several advantages, including reduced risk of product degradation, greater control over temperature and pasteurization time, and improved energy efficiency.
• Plate pasteurizer: A plate pasteurizer employs multiple plates to heat and cool the product. The small tunnel pasteurizer for sale operates on the basis of countercurrent exchange of the heated and cooled liquids. In this way, the beer is heated to the required temperature for pasteurization and cooled afterward to the packing temperature. A plate pasteurizer is characterized by the high efficiency of heating and cooling.
• Tubular pasteurizer: Conversely, a tubular pasteurizer uses high alloy steel tubes to heat and cool the product. Similar to the plate pasteurizer, the beer is heated and cooled using the countercurrent method. The small tunnel pasteurizer beer is compact, fits most industrial areas, and has a high production output.
• High-temperature short-time pasteurizer: This is a type of pasteurization that involves heating the product to a high temperature for a short period. The HTST pasteurizer offers several advantages, including better retention of flavor and nutritional value and extended shelf life.

Specifications and maintenance of small tunnel pasteurizer beer

Specifications of small beer tunnel pasteurizers vary from model to model depending on the manufacturing brand and the features that are included to improve efficiency. Some of the key specifications include the length of the machine that can range from 3 m to 12 m depending on the amount of beer produced. The width can range from 1 m to 3 m, and the height is usually 2.5 m.

Most of the tunnel pasteurizers are available in different capacities from 2000 bottles per hour to 60,000 bottles per hour. The ideal way to select the capacity of the tunnel is to ensure that there is 1 bottling hour in the tunnel pasteurizer for every 2 brew house hours. The heating medium in tunnel pasteurizers can be steam, electric, or hot water. The cooling medium is usually potable water or chilled water. The temperature ranges in the pasteurizer can be from 60 degrees to 85 degrees.

Temperature mapping is an important feature in tunnel pasteurizers, as it ensures that all products are heated uniformly. The length and shape will vary depending on the product that needs to be pasteurized. For example, large, wide tunnels are used for larger batches of beer, while smaller and more efficient tunnels are used for 2000 to 6000 bottles per hour.

Maintenance of the small beer pasteurizer is essential to ensure that it works efficiently and effectively. Most manufacturers will include maintenance protocols to improve machine longevity. Regular cleaning of the machine components is essential since pasteurization involves the use of heat, which could burn residues of product on the equipment.The beer tunnel pasteurizer is usually manufactured with corrosion-resistant material, and any cleaning or maintenance required should be done with non-corrosive products.

Components of the machine should be regularly lubricated to prevent wear and tear, like conveyor chains and rollers. There should be regular inspections for signs of leaks, corrosion, damages, and clogs to catch issues early before they become bigger problems. Component manuals provided should be followed in conjunction with professional service to ensure that the machine is calibrated correctly and all settings are fine-tuned to enhance the efficiency of the equipment. The cooling and heating system should be inspected regularly to avoid any fluctuations in temperature that can affect the quality of the product being pasteurized.

Scenarios of small tunnel pasteurizer beers

• Brewery quality control:

  Small tunnel pasteurizers are widely used in brewing to control the quality of beer. By pasteurizing the beer, small tunnel pasteurizers help to extend the shelf life of the beer and reduce the risk of spoilage. This is especially important for breweries that distribute their beer over a large area. By using small tunnel pasteurizers, breweries can ensure that their customers receive fresh, high-quality beer that is free from contaminants.

• Food packaging:

  Small tunnel pasteurizers are used to pasteurize not only beer but also other food and beverage products. This process helps to extend the shelf life of the products and make them safer for consumers. Small tunnel pasteurizers are an essential piece of equipment in the food packaging industry, and their use is only expected to grow in the coming years.

• Microbreweries:

  Microbreweries produce craft beers in small batches. They may use small tunnel pasteurizers to ensure the consistency and quality of their products. Microbreweries strive to create unique and flavorful beers, and small tunnel pasteurizers can help them achieve this goal. By pasteurizing their beer, microbreweries can be confident that their products will taste the same every time. This is crucial for building a loyal customer base.

• Beer diversity:

  Small tunnel pasteurizers allow breweries to produce a wider variety of beer flavors and styles. More options attract new customers and keep existing ones returning. Breweries can experiment with different ingredients and brewing techniques because small tunnel pasteurizers help ensure the final product's quality and safety. This creativity is essential to the brewery's success, and small tunnel pasteurizers are a valuable tool.

How to Choose Small Tunnel Pasteurizer Beers

When shopping for a small beer pasteurizer for a brewery, it helps to know what features are most important for the setup, needs, and goals. With this knowledge, it will be easier to find a machine in the many options.

The capacity of the machine is one of the key things to consider. Most small tunnel pasteurizers have a capacity of 1,300 bottles per hour, but some can do more or less. It helps to measure the brew's output in pints and also factor in the potential for future increases in production. The pasteurizer selected should have the capacity to handle current output and possibly a higher amount in the future, too.

Certain features add convenience, like a fully automated system, which means the machine is totally self-operating, and the ability to clean the machine quickly, which reduces downtime. Consider how much operational and cleaning time needs to be saved and choose a machine that has the right balance of automation and speed of cleaning to meet those needs.

Pay attention to the type of heating systems used in the pasteurizer because some cool more efficiently, while others use less energy. An HVAC system that can re-circulate heat will be more energy efficient because it reduces the amount of energy needed to produce that heat. Another energy-conserving feature to look for is hot water reservoirs, which can maintain a supply of hot water and reduce heating demands.

A tunnel pasteurizer's construction can impact its long-term value. A machine with stainless steel construction is typically more durable, won't corrode, and will last longer. Choosing a stainless steel machine now could save money in the future because it will have a longer service life and need less maintenance.

Ultimately, the right pasteurizer will be one that meets a brewery's requirements for capacity, energy use, convenience, and durability while fitting within the budget in terms of upfront purchases and ongoing operating costs.

Q&A

Q1: What are the recent trends in tunnel pasteurizers?

A1: Beer consumption continues to grow worldwide. Most breweries are investing in equipment such as the tunnel pasteurizer to increase shelf life and withstand global markets. The move towards sustainable practices has led many breweries to seek out efficient pasteurization methods that minimize energy consumption and reduce environmental impact.

Q2: How long does pastuerized beer last?

A2: Once opened, pasteurized beers are safe for drinking for about 24 hours. Unopened, they can last for about six months to a year, provided the brewery at which they are stored used a small tunnel pasteurizer for beer with efficient specs.

Q3: What is the difference between pasteurized and non-pasteurized beer?

A3: Pasteurized beer has been heated to kill bacteria and microorganisms, giving it a longer shelf life. Non-pasteurized beer is often kept refrigerated and has a shorter shelf life.

Q4: What is the most common type of beer that is pasteurized?

A4: Lagers are the most commonly pasteurized beers, especially those produced on a large scale for widespread distribution. Craft breweries may choose to pasteurize ales and other styles of beer with distinct flavors and characteristics.