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Compressed Air in Breweries
Compressed Air in Breweries

Written by Hartmut Evers and Hans J Manger; Translated by Robert Liedl, David Schleef, David Lewis, and Ken Belau; Edited by Lars Larson and Inge Russell

An English Translation of a Classic German Brewing Manual

Item No. 51946
Master Brewers Member Price (sign in or join to save): $ 31.50
35.00
Master Brewers Members save: 10%
Compressed air systems are the third most important utility in breweries and are often the most misunderstood. This manual is for brewery operators and brewery engineers and is designed to provide an understanding of common compression systems and operation techniques in breweries. The manual is extensively illustrated and covers key topics of common installations of modern compressed air systems, design applications, physical laws of compressed air, drying compressed air, and maintenance recommendations.
 

The goal of this book is to illustrate the interconnecting aspects of a compressed air system and to show advantageous solutions to problems that arise when planning and operating such systems properly. The planning of a compressed air system must be carried out carefully, using a comprehensive layout of information and criteria that can be clearly understood. The requirements for a cost-effective and reliable compressed air production system include a detailed description, comparable quotations, a well-worked-out contract, and reliable equipment with proven capacities.

This value-packed book will help you increase your understanding of brewery compressed air systems when used in the following areas:

  • To push fluids through piping and empty tanks, in the form of dry, oil-free, sterile air.
  • To aerate wort, yeast, or water, in the form of dry, oil-free, sterile air.
  • As an energy carrier for the pneumatic transportation of solids, such as spent grains, whole malt, sugar, and filter media, in the form of oil-free, and where necessary, dry air.
  • As a purge gas to displace CO2 from tanks prior to being cleaned in place (CIP) with caustic, in the form of oil-free, sterile air.
  • To modulate valves in valve control operations, in the form of dry, oil-free air.
  • As an energy carrier to drive air tools, in the form of dry air.
  • Plant maintenance and control

All employees in the fermentation and beverage industries with any responsibility for compressed air applications should have access to this book. MBAA has value-priced this title so you can make it available across your entire brewery operation, large or small.

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