Beer conditioning, made easy, made automatic: Dosa-Pasto-Carbo

Beer conditioning, made easy, made automatic: Dosa-Pasto-Carbo

Between our customers some contract craft brewery needs to be flexible and reliable in conditioning different beers for different customers.

To say on the craft field, some brands re ferment their beers in bottle, some bottle them with isobaric fillers. Some others add fruit concentrate juice to spice up their beer and need a Pasteurization step.

Radler bier, panache, Kombucha, hard seltzer and even RTDs (ready to drink) are products craft breweries to play with, or are approaching lead by American influences.

EasyBrau-Velo merged TMCI Padovan long experience on Pasteurization and blending with beer field equipment to build some swiss knifes for breweries.

The first step into this kind of machine is the flash Pasteurizer with integrated carbonation unit. In short: Pasto-Carbo. It’s the evolution of the flash Pasteurizer wit buffer tanks for keg filling lines.

Pasteurization unit control is automatic and the switching between production and idle is managed by machine depending on buffer volume. After Pasteurization, CO2 is blended with beer to the desidered level tanks to a CO2 sensor.

It can be used with bottle fillers too, to extend shelf life of beer, adjusting carbonation on the go.

Another example is the inline additive dosing and carbonation unit, so called: dosa-carbo.

A fully automatic carbonation unit, with integrated buffer to work in line with fillers, that allows also to dose hop extracts or other aromas in case customer does isobaric filling.

Otherwise customers can skip the carbonation step and use the dosing units to add yeast and sugar for bottle fermentation.

The almost definite machine on this range is the Pasteurizer, Carbonation unit, additives blending, all combined in a single machine. Completely automatic. It could be named dosa-Pasto-dosa-carbo.

It is meant to receive beer directly from the centrifuge or filtration line, add some additives before Pasteurization (as sugar or concentrated juices), pasteurize, eventually, adjust carbonation, and then dose another component after fermentation (yeast, for example).

Each step can be bypassed depending on the recipe. Interface with brewery CIP, centrifuge and cellar are managed by recipe too.

These machines are sized on each customer specific request both on product side reviewing together each recipe detail and, on automation level, to fit different budget and necessity.

However we always keep an eye on flexibility and expandability because no one knows which will be the next beer trend and no two products are the same on craft brewing field. TMCI Padovan is ready to supply the solution to future needs.

Stay tuned for more information on these machines.

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