Brewery Glycol Water Tank

                           Brewery Glycol Water Tank 

The working principle of the ice water tank can be summarized as follows: Through the refrigeration unit, the temperature of the water is reduced to nearly the freezing point, stored, and then pumped to various usage points for heat exchange. The water that absorbs heat and heats up is then returned to the tank to be cooled again, and the cycle is repeated.

Material: The main body of the container is made of stainless steel. The most commonly used type is AISI 304 or a higher-grade food-grade stainless steel to ensure hygiene, corrosion resistance, and ease of cleaning.
Insulation structure: The wall of the container is like a "huge insulated cup". It is divided into three layers from the inside to the outside:
Inner liner: Stainless steel inner wall.
Insulation layer: In the middle is a thick layer of insulation material, usually polyurethane foam, which is filled through on-site foaming to form a seamless insulation layer. The thickness can reach 15-30 centimeters, effectively preventing external heat from penetrating.
Outer skin: The outermost layer is a thin layer of colored steel plate or aluminum plate, serving a protective and aesthetic function.
Pipes and interfaces: The tank is connected with multiple sets of complex pipe interfaces, including:
Ice water supply port: Connects to the pump to transport cold water to the usage points.
Warm water return port: Receives the warmer water that returns after absorbing heat from various usage points.
Refrigerant interface: Connects to the evaporator coil of the refrigeration unit.
Manhole: Used for personnel to enter for maintenance and cleaning.
Sensor interface: Installed with temperature and level sensors, etc.
Auxiliary equipment: Usually, powerful pump sets, refrigeration compressors and complex pipeline networks are provided nearby, together forming the ice water system.

Brewing Workshop - Wort Preparation Area
This is one of the places with the highest and most concentrated consumption of ice water.
Plate heat exchanger: This is the most critical application point for ice water. The high-temperature wort (about 90°C) coming out of the saccharification tank must be rapidly cooled to the yeast inoculation temperature (8°C - 15°C). Ice water undergoes efficient counter-flow heat exchange with the wort in the plate heat exchanger, completing the cooling process in an extremely short time. The demand and consumption of ice water in this process are extremely large.
2. Fermentation and Maturation Workshop - Core Process Control Area
This is the place with the highest dependence on ice water and the most precise requirements.
Vessel for fermentation: Beer fermentation is a vigorous exothermic process. Ice water passes through the jacket or coil of the fermentation vessel, precisely removing the reaction heat and maintaining the temperature inside the vessel within the range most suitable for yeast activity. Different types of beers (ale or lager) require different temperature curves, all achieved through the ice water system.
Post-fermentation/storage vessel: After the main fermentation is completed, the beer needs to be stored at a low temperature (usually around 0°C) to allow the flavors to mature, for the carbon dioxide to fully dissolve and for impurities to precipitate. The ice water system provides a long-term and stable low-temperature environment for this purpose.
3. Packaging workshop - Finished product preparation area
Filling machine: Before filling, beer is sometimes subjected to a "deep chilling" process, lowering its temperature slightly below 0°C, to ensure stable foam and the lowest oxygen content during the filling process. Some components of the filling machine (such as the filling valves) may also require ice water cooling.
Spray sterilization machine (for pasteurized beer): During the pasteurization process, the last few temperature zones of the sterilization tunnel need to use ice water to cool the beer after filling, rather than using water at a higher temperature.