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Spent yeast is normally stored in large (often horizontal) tanks from 1000 hl and upward. Inadequate mixing in the spent yeast tank causes sedimentation of the yeast in areas of the tank where the mixing intensity is low. As a consequence, the yeast has to be shoveled out manually.
Selection Guide
For a spent yeast tank, an ISO-MIX system with large nozzles is recommended, e.g. ISO-MIX IM 20 with 10 mm nozzles in combination with high pressure in the recirculation loop. This ensures that the powerful jets will sweep the entire tank floor and prevent yeast from settling and becoming hard.
The mixer must be operated 15 minutes twice a day, and for 30 minutes prior to the emptying of the spent yeast tank.
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