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UT-30 Cylindroconical Unitank

UT-30 Cylindroconical Unitank

Model UT-30

Thirty hectolitres working volume — three CV-1000 brews or one and a half CV-2000 brews — with the same two-zone cooling and three bar rating as the rest of the range.

Total volume: 36hL
Working volume: 30hL
Design pressure: 3bar
Cone angle: 60°

Full specification

Description

Thirty hectolitres is the workhorse size for a brewery running a ten hectolitre brewhouse. Three brews fill it in a day, which means the brewhouse and the cellar stay in step instead of one waiting on the other.

Filling across a day

Consecutive brews into one tank need care: the first wort is fermenting before the third arrives. We set the cone zone to hold pitching temperature until the fill is complete, then release both zones to the fermentation profile. The control system does this automatically once the vessel is flagged as filling.

Cleaning

A single rotating spray ball covers the shell, the cone and the underside of the top dish. Coverage is verified with a standard visual test and recorded against the tank serial number before dispatch.

Engineering highlights

Takes three consecutive CV-1000 brews in a single day, with headroom left for the foam that active fermentation produces.
Side manway is pressure rated, so the tank can be inspected without breaking the sanitary boundary at the top.
Adjustable legs on load-spread plates handle uneven floors without shimming the whole tank.
Two hygienic sample ports at different heights let you check on the beer at any stage without opening the tank.

Specification

Technical data

Technical specification
Model	UT-30
Total volume	36 hL
Working volume	30 hL
Shell diameter	1900 mm
Overall height	3900 mm
Cone angle	60°
Design pressure	3 bar
Connected load	0.6 kW
Material	304 shell, 316L product contact
Lead time	10 – 12 weeks
Headspace	25 % at working volume
Cooling zones	2 — cone and belly
Manway	Side, 400 mm, pressure rated
Insulation	80 mm polyurethane foam
Legs	3, adjustable, load spread plates
Sampling	Two ports, aseptic

Dimensions are nominal and exclude platforms and insulation. Voltage, frequency and connection standards are built to the destination market.

Process flow, stage by stage

Select any stage to read what happens inside it, the process parameters we hold it to, and exactly which systems in the catalogue cover that part of the line.

The Process

Grist milling and dry handling

A two-roller mill cracks the husk without shredding it, then a dust-tight auger drops the grist straight into the hydrator. Gap is set from the panel so the same recipe delivers the same crush every single brew day.

Roller gap 0.9 – 1.2 mm

Grist throughput 600 kg/h

Dust extraction ATEX rated

Systems covering this stage

Step mashing under recipe control

Steam or electric elements drive the mash through each enzymatic rest. The controller holds every step within a tight band and logs the whole curve, so a recipe written once repeats on any vessel in the range.

Step accuracy ±0.5 °C

Rest range 35 – 78 °C

Agitator VFD 0 – 30 rpm

Systems covering this stage

Wort separation and sparging

A fine stainless screen and slow-moving rakes draw clear wort from the grain bed without compacting it. The system watches the flow continuously and adjusts itself before the bed can stick.

Open area 11 %

Bed depth 320 mm

Run-off time 75 – 95 min

Systems covering this stage

Wort boiling and evaporation

An internal steam heater gives a rolling but gentle boil at a controlled rate, driving off unwanted flavours while protecting the colour of the beer. Steam vapour goes to a condenser so the brewhouse stays dry and the heat is recovered.

Evaporation 4 – 6 %/h

Boil time 60 – 90 min

Heat recovery Vapour condenser

Systems covering this stage

Settling and clarifying

The wort enters at an angle that sets up a smooth rotation, and the solids gather into a tight cone at the centre of the floor. A short rest leaves bright, clear wort ready for cooling, with very little lost.

Inlet velocity 3.5 m/s

Rest time 20 min

Wort loss < 4 %

Systems covering this stage

Heat exchange and aeration

A two-stage heat exchanger takes the wort from the kettle down to fermentation temperature in a single pass, recovering the heat into the hot water tank along the way. Sterile air is added inline, ready for the yeast.

Outlet temperature 8 – 20 °C

Knockout time 45 min

Dissolved oxygen 8 – 12 ppm

Systems covering this stage

Fermentation and conditioning

Conical fermentation tanks carry the beer all the way from yeast to packaging without a transfer. Two independent cooling zones let different parts of the tank sit at different temperatures, and every tank holds its own setting.

Control band ±0.3 °C

Cycle time 14 – 21 days

Headspace 25 %

Systems covering this stage

Counter-pressure filling and seaming

A rotary counter-pressure filler purges each can, fills it under pressure and seams it under a carbon dioxide blanket. Low dissolved oxygen pickup is what keeps the beer tasting the same on week six as on day one.

Oxygen pickup < 40 ppb

Fill accuracy ±3 mL

Formats 330 / 440 / 473 mL