Jump to content

Recommended Posts

I am a importer of custom fermenters and winery equipment. I have a customer that wants a 6000 litter Mash cooker. My question is regarding the steam jacket depth. A normal cooling jacket has a depth of 2 to 5 mm. That is the distance were the glycol can flow between the tank wall and jacket. My question is what is the ideal depth to insure efficiency?

Dwight Busalacchi

Mio Vigneto Products

Share this post


Link to post
Share on other sites

without giving away all my secrets, :rolleyes: , you will need significantly more space for steam flow.

if those are the dimensions you use for wine, expect 4x that amount for steam

However for a mash tun, the difficulty is not in the heating, its in the cooling.

Share this post


Link to post
Share on other sites

The larger you go with mash cookers, the energy to chill the mash can be drastically reduced with the use of an external mash to chilled water exchanger. You couple this with a generously sized chilled water reservoir and chiller (or city water) and you're able to control the mash cool successfully compared to a large glycol chiller and jacket cooling.

If your winters are cold enough (below 30F), another loop with an ambient air/glycol cooler can be used instead of the refrigeration at a fraction of the cost of running the chiller. One distiller saved 10 HP each time he chilled his mash that way from December when he started up until he switched over to refrigeration chiller on 4/15. The utility cost saving 10 HP for the mash cooling and condenser cooling will ensure a short payback on the additional equipment.

Mike Gronski

www.mgthermalconsulting.com

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×