Fermenter Glycol Chiller - EG-1.5SS-2P, with 2 x Rotary Vane Pumps

1982
Was: CAD $6,420.00
Now: CAD $5,778.00 5778
You save: CAD $642.00
SKU:
EG-1.5SS-2PBC
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The EG-1.5SS-2P fermenter glycol chiller from UBC Group is a perfect choice for craft breweries looking to control the fermentation temperature reliably and affordably. Despite its rather compact size (29x23x28 inches) and weight (187 lbs net), it works well with jacketed fermenters and brite tanks allowing expert flash chilling and cold crashing.

In addition to 1.5 hp compressor with 10,8000 BTU/Hr cooling capacity, this particular model features a digital thermostat allowing you to control and 2 x vane pumps powered by 1/3hp motors. 

How to calculate the size of a brewery/fermenter glycol chiller:

In order to calculate the size of the fermenter glycol chiller you need, you need to know:

1) You need to determine the bbl of your brewery 10 bbl, 20 bbl etc. If you brewing 10 barrels of beer at a time means you have a 10 bbl system.  

2) Second you need to determine the pull down, also called crashing.  Pull down occurs when the temperature of your fermenter drops.  The other factors you must know in order to size your chiller are as follows:

• The size of your fermentation tanks
• Temperature Differential
• Length of time to achieve desired temperature
 

Calculate the Pull Down Load:

• Calculate the volume in gallons of your tanks
(1 bbl = 31 gallons)
ex: 10 bbl tank = 310 gallons

Use the assumption we have four, 10 bbl tanks

310 x 4 = 1,240 gallons

• Multiply the total gallons by 8.33 to get the total pounds
ex: 310 x 8.33 = 2,582.30 pounds
• Multiply the total pounds by your temperature difference
This is often 75°F – 34°F = 41°F
ex: 2,582.30 x 41 = 105,874.30 Total BTU
• Divide by the hours of your pull down
ex: 105,874.30 /24 = 4,411.42 (BTU/HR)

This is the BTU/HR required for your pull down process.  It is not uncommon for brewers to add 10 – 15% to this number to accommodate for extra heat being added by the pumps, unexplained heat loss or other inefficiencies.


Calculate the Heat Load for Active Fermentation:

• Multiply the total bbl’s (total barrels) by 15 bricks.
ex: 10 bbl’s x 15 = 150 bricks
• Multiply by 280 BTU
ex: 150 bricks x 280 BTU = 42,200 BTU
• Divide by 70 Hours
70 hours is typically the amount of time that the majority of heat gain from yeast occurs, even if/when the fermentation period is longer than 75 hours.
ex: 42,200/70 = 600 BTU/HR

This is the TOTAL BTU/HR’s Needed for Active Fermentation

Add the pull down load and the active fermentation load together for the total BTU/HR load

ex:  4,411.42 (BTU/HR) + 600 BTU/HR = 5,011.42 BTU/HR 

For this example, a chiller capable of providing a minimum of 5,000 BTU/HR @28°F Leaving Glycol Temperature would be required.

If you haven’t found an item or part you are seeking for don’t hesitate to contact our managers on email sales@beveragecraft.com to inquire about the availability. We have new arrivals each week and are always here to help.