KASPAR SCHULZ SINCE 1677

Transcription

1 KASPAR SCHULZ SINCE 1677

2 From technology To taste

3 -Overview -

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5 KASPAR SCHULZ innovative and international manufacturer of brewhouses and brewery equipment

6 Solutions for customers worldwide operating in 45 countries more than 600 active customers own manufacturing facilities own brewing engineers own service department own research activities

7 Product range of Kaspar Schulz Microbreweries : Regional breweries : Commercial breweries : 2,5 hl 20 hl / brew capacity up to hl/a 30 hl 100 hl / brew capacity approx hl/a 100 hl 300 hl / brew capacity more than hl/a

8 Product range of Kaspar Schulz Pilot / Research breweries : 2,5 hl per batch full HQ brewing equipment Modern wort boiling systems : SchoKo (commercial br.) SchoKolino (microbreweries) Automatisation of brewing processes : Braumatic (Siemens S7 based) Special steel and copper solutions

9 Bräutheke - mobile 2,5 hl microbrewery

10 Brewhouse module

11 CCT tank module

12 Nostalgic copper design Bräuhaus

13 Nostalgic copper design Bräuhaus

14 Special version Sterling high gloss polished stainless steel

15 Bended product pipes without welding seams for increased microbiological safety

16 CCTs fermenting tanks maturation tanks bright beer tanks tapping tanks hot water tanks yeast tanks

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18 double outlets for CCT

19 Cooling templates

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21 Commercial breweries in stainless steel version

22 Winkler, Lengenfeld 55 hl

23 All brewery types offer technological advantages like : all stainless steel material for reliability and durability bended product pipes for hygenic and visual appearance optimized agitators and heating zones for high-quality beers milled false bottom for fast lautering effects cooling templates on tanks for reliable cooling effects double outlets of CCT tanks for technological advantage innovative wort boiling concepts available custom-tailored engineering and design

24 Pilot plants New Grolsch Brewery, Enschede (NL) Carlsberg Research Center, Copenhagen (DK)

25 CAD layout development

26 Own engineers, mounters and service teams everything out of one hand!

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28 Energy saving systems & Quality improvement

29 SchoKo SchoKolino

30 Background of wort boiling Process of temperature : sterilisation isomerisation of hop substances formation of taste and aroma reduction of coagulable proteins Process of evaporation : evaporate excess water boil off undesireable aroma compounds

31 Energy flow - conventional boiling system 0,35 hl/hl 0,45 hl/hl overflow condenser 0,84 hl/hl AW loss 10% boiling 46% Heat up to boiling temperature 54% brewing water 80 C 1,1 hl/hl cast out wort sum of energy kwh

32 Energy flow - SchoKo boiling system complete reduction of boiling energy brew water 60 C 1,35 hl/hl hot water for production 0,35 hl/hl Vacuum technology! Boiling 0% heat up wort external heating of sparging liquor in percentile view sum of energy kwh

33 SchoKo for mid-size breweries

34 Process of the SchoKo system heat holding 97,5-98,0 C evaporation for approx. 60 minutes wort inlet temperture 96 C 300 mbar vacuum evaporation wort outlet temperature 70 C at continuous flow flexible evaporation rate

35 Process description of the SchoKo system wort kettle whirlpool evaporator vacuum p. condensator wort pump I wort pump II plate cooler

36 SchoKo 60 min wort heating time 0 wort boiling time 0 % main evaporation vacuum post evaporation % savings approx.* * savings depend on former processing

37 Steam capacity for a 100 hl brewhouse different steam capacities conventional 0,8 K/min and 8% evaporation kw Schoko and 0,8 K/min Schoko and 0,6 K/min mashing heating up boiling Lower capacity for steam generator can be realised due to lower steam peaks!

38 Integration of the SchoKo evaporator after whirlpool and right before wort cooler leads to very low rates of DMS in the wort

39 Reduction of free DMS before > after evaporation DMS-f in microgramm/l Test (4 different tests / DMS rates during cooling middle)

40 Advantages of SchoKo boiling system saving of up to 70 % of boiling energy complete flexibility of the total evaporation because of individual parameters for heat holding time and evaporation rate classic parameters for coagulable proteins, hop solution and DMS are separated from each other intense boiling off undiserable aroma compounds better hop solution significant improvement of foam and taste stability

41 Advantages of SchoKo boiling system heat recuperation by means of the condensator (hot water) increased flexibility in batch size (reduction of wort quantities down to 50 % and less easily possible) easy installation in all types of brewhouses without stopping (bypass operation possible) simple technique for simple maintenance

42 Already 53 SchoKo installations worldwide, for example : Leikeim, Germany Kaiserdom, Germany Serengeti Breweries, Tanzania Laitilan Wirvoitusjuomatehdas, Finland Kopparsberg Bryggery, Sweden Cerveseria Kunstmann, Chile TUM Weihenstephan, Germany Berufsschule München, Germany

43 SchoKolino for microbreweries!

44 heat holding Process description SchoKolino 45 minutes at 98 C regular boiling 15 minutes at 100 C secondary evaporation atmospheric evaporation thin liquid layer on inner kettle sides at continuous flow

45 Technological differences between both systems SchoKo SchoKolino 60 min wort heating time 45 min 0 wort boiling time 15 min 0 % main evaporation 2-3 % vacuum post evaporation athmospheric % savings approx.* % * savings depend on former processing

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47 Aspects of SchoKolino system at Brewpub Thuisbrunn (2007) Oil consumption* conventional: new: Savings: Oil costs**: 3,6 l/ hl 2,0 l/ hl 1,6 l/ hl 68 cent per liter Saving per hl wort: > 1 * measured as liquid gas, recalculated to fuel oil with 10 kwh / liter ** source:

48 Reduction of DMS by SchoKolino processing 8,8% 8,6% 3,7% 3,9% Two verified examples (DMS before / after retrofitting of SchoKolino in brewery A and B)

49 Benchmark for microbreweries < 2,2 liters fuel oil per 100 liters wort consumption equals more than 30 gr CO 2 reduction for every 1 liter beer

50 Aspects of both systems : SchoKo SchoKolino - highest energy savings - significant energy savings - vacuum process - atmospheric process - heat recuperation possible - easy manual handling - 100% oxygen free operation - for microbreweries < 20 hl - available for large breweries - short payback period - easy and economic retrofitting - short payback period

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52 State of the art brewing technology Optimized accessories for mashing, lautering, boiling Optimized fermenting and storage tank technology Professional foam and taste improvement technology Hygenic design of brewery installations Energy saving systems HIGH QUALITY BEERS WITH TASTE

53 For further information about KASPAR SCHULZ please see

54 KASPAR SCHULZ