Beer is pasteurised to ensure its shelf live and prevent its spoilage due to microbiological contamination. Achieving zone wise temperature profiles and attaining the pasteurisation temperature is critical for the process. Section temperatures need to be between 58-63oC and outlet bottle temperatures need to be between 40 – 45oC.
We often find that outlet bottle temperatures exceed 45oC and range between 45 and 55oC. Temperature overshoots lead to higher energy consumption in the process i.e. higher MJ/HL and also impacts the product. On the other hand, excess makeup water quantity to the equipment leads to a drop in temperature in the zones reducing the machine productivity (BPM) as well as increases the heat load requirement of the equipment. Steam traps also need to be kept bypassed to achieve the desired temperature profile as conventionally selected steam traps are unable to evacuate condensate.
We address gaps in the steam system design by reducing the supply steam pressure to the pasteuriser, providing zone-wise precise temperature control and ensuring the steam traps can effectively evacuate condensate. Our diagnostic and control solutions for water help with efficient water management at the equipment.
Solutions for Bottle Pasteuriser