Wine, Beer, Oil and Beverage Liquid Production Line

beer production line

beverage production line

oil production line

wine production line

the production line

Beverage Machinery is used to produce polyester bottled mineral water, purified water, alcoholic beverage machinery and other non-gas beverage machinery.Beverage Machinery can finish all the process such as washing bottle, filling and sealing, it can reduce the materials and Outsiders touch time, improve the sanitary conditions, production capacity and economic efficiency.

(1) Line Production for Soda Water / Mineral Water includes: Washing-filling-capping 3 in 1 machine, lamp inspection, label shrinking machine, inkjet printer, hot shrink film packer and conveyors. It is a full automatic production line.

(2)The Complete Mineral Water / Pure Water Filling Line used in the beverage filling operations. The three functions of bottle wash, fill and seal are composed in one body of the machine. The whole process is automatic.

(3)The Complete drinking water / mineral water bottling plant is used in filling juices, mineral water and purified water in bottles made of polyester and plastics. The machine can also be used in hot filling if being installed with temperature controlling device. The handle of the machine can be freely and conveniently turned to adjust the machine to fill various types of bottles.

(4)The filling operation is faster and more stable because the micro pressure filling operation of the new type is adopted. There the output and benefit of the machine is higher than the machinery of the same specifications.

(5)The advanced Siemens programmed controller (PLC) is adopted to control the machine to run automatically while a transducer is used in the bottle -entering chains to adjust speeds and coordinated with the transducer of the main machine to make the operations of moving bottle forward steadily and reliably.

(6)It is convenient to operate with higher automation because every part of the machine is inspected to run with photo electricity, On the bases, the filling parts of the machine can be changed into filling methods of lower vacuum.

(7)The filling category of lower vacuum (Z type machine) is applicable in glass bottles, filling alcohol, soy and such like materials. The aluminum theft proof cap and plastic cap can be adopted. The machine is an idea-preferred equipment for beverage maker.

1. Using the wind sent access and move wheel in the bottle directly connected technology; canceled screw and conveyor chains, this enable the change the bottle-shaped become easier.

2. Bottles transmission adopt clip bottleneck technology, bottle-shaped transform not need to adjust the equipment level, only change related the curved plate, wheel and nylon parts is enough..

3. The specially designed stainless steel bottle washing machine clip is solid and durable, no touch with the screw location of bottle mouth to avoid secondary pollution.

4. High-speed large gravity flow valve filling valve, filling fast, filling accurate and no liquid lose.

5. Spiraling decline when output bottle, transform bottle shape no need to adjust the height of conveyor chains.

6. Host adopt advanced PLC automatic control technology, the key electrical components from famous company such as Japan\'s Mitsubishi, France Schneider, Siemens.

Beer is the product of the alcoholic fermentation by yeast of extracts of malted barley. Whilst malt and yeast contribute substantially to the character of beers, the quality of beer is at least as much a function of the water and, especially, of the hops used in its production.

Barley starch supplies most of the sugars from which the alcohol is derived in the majority of the world’s beers. Historically, this is because, unlike other cereals such as wheat, barley retains its husk on threshing and this husk traditionally formed the filter bed through which the liquid extract of sugars was separated in the brewery.

The starch in barley is enclosed in cell wall and proteins and these wrappings are stripped away in the malting process (essentially a limited germination of the barley grains), leaving the starch essentially preserved. This softens the grain and makes it more readily milled. Not only that, but unpleasant grainy and astringent characters are removed during malting.

Malting commences with steeping of barley in water at 14-18 degreesC for up to 48h, until it reaches a moisture content of 42-46%. This is usually achieved in a 3-stage process, with the steeps being interspersed with ‘air rests’ that allow the barley to get some oxygen (to ‘breathe’).

Raising the moisture content allows the grain to germinate, a process that usually takes 3-5 days at 16-20 degreeC. In germination, the enzymes break down the cell walls and some of the protein in the starchy endosperm, which is the grain’s food reserve, rendering the grain friable. Amylases are produced in germination and these are important for the mashing process in the brewery.

Progressively increasing the temperature during kilning arrests germination, and regimes with progressively increasing temperatures over the range 50 to perhaps 110degreesC are used to allow drying to <5% moisture, whilst preserving heat-sensitive enzymes. The more intense the kilning process, the darker the malt and the more roasted and burnt are its flavor characteristics.

In the brewery, the malted grain must first be milled to produce relatively fine particles, which are for the most part starch. The particles are then intimately mixed with hot water in a process called mashing. The water must possess the right mix of salts. For example fine ales are produced from waters with high levels of calcium. Famous pilsners are from waters with low levels of calcium. Typically mashes have a thickness of three parts water to one part malt and contain a stand at around 65 degreesC, at which temperature the granules of starch are converted by gelatinization from an indigestible granular state into a “melted” form which is much more susceptible to enzymatic digestion.

The enzymes that break down the starch are called the amylases. They are developed during the malting process, but only start to act once the gelatinization of the starch has occurred in the mash tun. Some brewers will have added starch from other sources, such as maize or rice, to supplement that from malt. These other sources are called adjuncts.

Sentinain Technology has over 20 years experience in providing wine, beer, oil and beverage liquid production line for you. As one of the leading manufacturers and suppliers in China, we are equipped with advanced equipment and technology. Please be free to get the low price equipment from our factory and check the quotation with us.