Equipped with automatic controls and the appropriate technical devices, they guarantee brewmasters the greatest freedom in production, and the possibility to optimise the process, making it controllable and reproducible. For this reason, Spadoni’s machines are all equipped with an integrated automation system which, starting from an initial recipe, allows for practical and quick variations.

The Spadoni MBS3 (B-36) 3-vats brewhouse are optimised for a saccharometric gradation of 15° Plato.

Of the three vats, two are heated, to facilitate the mashing (vat 1) and the boiling and whirlpool (vat 3) while the second vat, dedicated to filtration, does not require a thermal cycle. The heating modes are, optionally, electric or steam.

Spadoni MBS2 range includes the following batch sizes:

• • 1.200 Lt,
  • 2.000 Lt,
  • 3.000 Lt,
  • 4.000 Lt
  • 5.000 Lt.

The complete line of Spadoni’s brewhouses, includes, in addition to the MBS3 series, with 3-vats brewhouse and a capacity from 1,200 litres to 5,000 litres of cooked must, the MBS2 series, with 2 vats and a capacity from 150 to 2,000 Lt. , and the MBS4 + series, with 4 or 5 vats for large productions with capacities from 1,200 to 12,000 litres.

Industries

• Brewing

Operating principles

Spadoni offers complete systems for the brewing sector, covering all stages of the preparation of beer wort: mills for grinding and transportation of the malt, storage tanks, cooking rooms for mashing, saccharification, filtration, boiling and hopping; cooling, fermentation and re-fermentation.

In the three-vat brewhouse, the ready-made beer wort is subjected to the processes of: mashing and saccharification (vat 1), filtration (vat 2), and boiling, whirlpool, and hopping in vat 3.

In the first vat, the mashing process is made particularly effective by the characteristic mixing blades mounted inside it.

Structural characteristics of the filtration vat (2) allow for good efficiency thanks to the must distribution system at the inlet, the threshing cutting device, and the sparging function, which allows to recover the fermentable sugars still in suspension from the threshers.

The expert design of the third vat, the one for the boiling/whirlpool phase, guarantees the optimal separation of the solid substances during the whirlpool phase.

The cooling of the must is obtained through a plate exchanger, while the subsequent aeration phase takes place at the outlet, where the processed air is injected into the line.

Spadoni MBS3 system can manage the entire brewing process, from the entry of sorghum into the mash vat, to mashing, from reading the levels, to the boiling, including all transfers between vats, the commands for managing the distribution circuits of the heat, and the water mixing valves (throughout the process, and in the sparging and washing phases).

All the commands are placed on the central panel of the platform, where the programmable PLC is located.

3-vats brewhouse characteristics

• 3-vats brewhouse configuration (mash vat, filtration vat, and boiling/whirlpool vat) with two heated vats (1 and 3) to optimise and speed up the production process;
• Possibility to complete 3 batches in less than 12 hours;
• Predisposition for malt moisturiser;
• Predisposition for malt entry through the malt transport system
• High filtration efficiency, thanks to the wedge-wire filtering floor;
• Inverter threshing cutter with lifting device (standard for MBS3 2,000);
• Automatic total discharge of the hot precipitate (trub) after the whirlpool phase;
• Automatic sensors for level reading (standard for MBS3 2,000, optional for MBS3 1,200 and MBS2 600);
• Automatic transfer of the product between the vats;
• Automatic water filling (standard for MBS-3 2,000, optional for MBS3 1,200 and MBS2 600);
• Emergency auxiliary systems to avoid the interruption of the process;
• 2 sanitary pumps with inverter for workflow regulation;
• Automatic Cleaning in Place (C.I.P.) system;
• Pipes designed for effective rapid sanitization;
• Energy recovery and better use of process water thanks to the cooling system of the boiled wort, consisting of:
  • icy cold water tank,
  • plate heat exchanger,
  • hot water tank.
• Frame with tubulars, platform, and non-slip stairs for better cleaning of the workstation, and for operator safety;
• Electrical panel with touch screen interface for complete and ergonomic control of the production process, equipped with settings for heating and water mixing valves (process, sparging and washing) and for all stages of the process, including management of the fermentation cellar through fermentation plans;
• Remote assistance service;
• Ready for Italy’s Industry 4.0 protocol.