BREWORX CLASSIC 600 : Brewery system for middle-size restaurants
Luxury traditional brewhouse wort machine, professional beer production technology
Basic sets of restaurant breweries for middle-size pubs and restaurants with beer production using traditional ingrediences – malt, water, hops, brewer´s yeast. The brew wort machine has capacity 708 liters wort per one batch, up to 1416 liters per day if beer is produced of traditional ingrediences, or up to 2124 liters per day while beer is produced of malt concentrates. The brewery allows the annual production from 450 hectoliters up to 3600 hectoliters of beer, according to volume and number of fermentors and beer types.
About the BREWORX CLASSIC 600 breweries
Main components
Minibreweries BREWORX CLASSIC 600 fully comply with all requirements for craft breweries for medium-size restaurants. Conventional arrangement of the wort brew machine where the most of its parameters are subordinate to luxury historical design, is important for marketing purposes. The wort brew machine is becoming the centrepiece of the restaurant and attracts visitors’ attention, which is important for the growth of visit rate of the brewery and restaurant.
Brewhouse wort machine BREWORX CLASSIC 600
The brewhouse wort machine is made in traditional Czech design and contains three special vessels – two vessels are placed below each other to save space. The machine is made of stainless steel and can have copper outer jacket and copper hats on request.
All other equipment is usualy placed in the brewery cellar :
Primary fermentation of beer
Non-pressure vessels for the main fermentation of beer – primary fermentation.
- Cylindrically-conical tanks – univerzal fermentors designed to both primary and secondary beer fermentation.
- Opened fermentation vats – simple open fermentors only to the primary beer fermentation – typical Czech beer fermentation vessels
- Cylindrical fermentation tanks– simple insulated fermentors only to the primary beer fermentation – without possibility to collectioning of yeast
Secondary fermentation of beer
Pressure vessels for the maturation of beer – secondary fermentation.
- Cylindrically-conical tanks – univerzal fermentors designed to both primary and secondary fermentation of beer.
- Cylindrical maturation tanks – pressure fermentors for the maturation and natural carbonization of beer
Final beer conditioning
Optional equipment for final conditioning of beer.
- Beer conditioning vessels – special pressure tanks for the final conditioning of beer – the carbonization of beer, additional hopping, filtration of beer and for filling beer into bottles, kegs, cans
- Hops extraction – equipment for extraction of aromatic active substances from hops into cold beer (dry hopping)
- Beer carbonization – equipment for carbonization of beer in the pressure beer conditioning tanks or in the pipes under pressure using an external carbondioxide pressure cylinders
- Beer filters – plate filters, candle filters with kieselguhr, microfilters – mechanical reduction of yeast in beer
- Beer pasteurizers – equipment for pasteurisation of beer – thermal reduction of yeast in beer