Internal circulation boiling pot

Abstract

The invention relates to an internal circulation-boiling kettle. It includes kettle body, tube and shell heat exchanger, and allocation cover. The tube and shell heat exchanger includes shell body and many exchange tubes. Its feature is that kettle body is set helical runner linked to electric machinery. After adopting the upper structure, wheat juice is forced to flow to the upper around the center tube of the heat exchanger by the helical runner. This can prevent fouling and blinding, and increase í‹thermosiphoníŒ action; and at the same time the wheat juice is only need to keep boiling to realize its circulation. So this can increase boiling efficiency, economize energy sources, and reduce consumption.

Description

technical field [0001] The invention relates to a beer brewing device, in particular to a pot in which wort continuously circulates, boils, evaporates until boiled. Background technique [0002] At present, in the technological process of producing beer, all need to adopt internal heating type or external heating type boiling pot, wherein, internal heating type boiling pot usually adopts shell-and-tube heat exchanger as its internal heater, such as Chinese Patent No. 99257231.2 " Dual-purpose new beer wort boiling pot" describes such a device, which includes a pot body with a circulation outlet at the bottom, a circulation heating cylinder located in the pot body, and a reflection cover located above the heating cylinder. The heating cylinder is the tube shell A type heat exchanger, in which a plurality of vertical tubes are arranged, and each tube is connected with the circulation inlet, and a steam inlet and outlet are arranged on the wall of the cylinder. When working, p...

AI Technical Summary

Problems solved by technology

However, in the process of use, it is found that in order to circulate the wort between the inner heater and the boiling pot, a certain temperature difference must be achieved between the wort on the upper part of the pipe and the wort on the lower part of the pipe, that is to say , before the wort circulates, there is a heating process in the pipe, and it is during the period when the wort does not flow that it is easy to cause local overheating of the wort and fouling occurs, and in severe cases, even the inside of the pipe The wort is clogged. Obviously, on the one hand, this increases the cleaning requirements of the internal heater, and on the other hand, it also affects the normal use of the boiling pot.

At the same time, this structure also causes the defects of long heating time and large steam consumption, which leads to the adverse consequences of low production efficiency and high cost, and it is precisely because of this long heating process that the brewed beer has less foam , which affects the taste of beer

Thereby the boiling pot in the prior art still needs further perfection in structure

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