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A change in any of these parameters can indicate a problem in your process. While measuring all of these parameters is not necessary 
for normal operation, it is crucial for troubleshooting.
TIP: A typical ale cooling run will look something like this:
•  Product inlet temperature: 180–212°F
•  Product outlet temperature: 68–72°F
•  Product flow rate: (depends on exchanger size, once measured it should remain consistent batch to batch)
•  Cooling water inlet temperature 60–78°F
•  Cooling water outlet temperature 160F–180°F
•  Cooling flow rate: equal to product flow rate
•  Chilled liquor inlet temperature 28–32°F
•  Chilled outlet temperature: equal to product outlet temperature or slightly warmer
•  Chilled liquor flow rate: as needed to set chilled liquor outlet temperature

Problem:

Cause:

Product outlet temperature is too high

•  Product flow rate is too high
•  Cooling water inlet temperature is too high
•  Cooling water inlet flow rate is too low
•  Chilled liquor inlet temperature is too high
•  Chilled liquor inlet flow rate is too low
•  Heat Exchanger is contaminated with debris

Cooling water outlet is too low and the 
product outlet temperature is too high

Cooling water flow rate is too high

Chilled liquor outlet is too low and the 
product outlet temperature is too high.

Chilled liquor flow rate is too high

Chilled liquor temperature increases 
during the run

•  Insufficient volume of chilled liquor in the process. The process will require the same 

 volume of chilled liquor as product.

•  The returned chilled liquor is mixing with the tank. Return the chilled liquor with a tan-

gential port in a laminar flow to the top of the chilled liquor tank.

Operator Notes 

Operation notes can document changes in the heat exchanger performance. Any performance loss can indicate a blockage in part of the 
heat exchanger.

Items

Unit

Hot Side

 Stage One

 Stage Two

Notes

Media

Temperature at the entrance

F

Temperature at the exit

F

Flow

gph

Operating Pressure

PSI

Pressure drop permitted

PSI

Stage one Temperature

F

Stage one flow rate

gpm

Stage two temperature

F

Stage two flow rate

gpm

Содержание WC7035-MB

Страница 1: ...tion Please read this entire instruction manual for important safety information before using your heat exchanger Failure to follow these warnings could result in serious injury or death General Precautions Nuts not sufficiently torqued can cause the heat exchanger to leak Follow all instructions and warnings provided with cleaning agents when cleaning and sanitizing Pressurized cleaning chemicals...

Страница 2: ...nd chevron shapes which are used for the following Larger areas of exchange The pressed shapes increase the plates stiffness allowing the two fluids to have different pressures The waves speed up the flow allowing less debris to accumulate The shape allows for turbulent flow at lower velocities increasing exchange efficiency D Seals The seals inside the heat exchanger are removable Seals should be...

Страница 3: ...ol in and glycol out Proper connection is required for proper cooling This is not the only way the heat exchanger can be used i e wort could be circulated from the mash and hot liquor could be circulated through the water pathway to use the heat exchanger to increase wort temperature 1 Make the six connections that connect the heat exchanger to product water and chilled liquor 2 An optional vent v...

Страница 4: ... addition cleaners that are non corrosive to the stainless steel can be used Non chlorinated caustic followed by an acid rinse is com mon practice J Maintenance 1 Disassembly of the heat exchanger will be required to clean all debris from the heat exchanger completely This maintenance interval needs to be specified based on the facility s processes and should be performed at least every 100 batche...

Страница 5: ...Chilled liquor inlet temperature is too high Chilled liquor inlet flow rate is too low Heat Exchanger is contaminated with debris Cooling water outlet is too low and the product outlet temperature is too high Cooling water flow rate is too high Chilled liquor outlet is too low and the product outlet temperature is too high Chilled liquor flow rate is too high Chilled liquor temperature increases d...

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