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Wort cooler
Wort cooler
After clarification in the whirlpool or through filtration, the wort must be cooled down to fermenting temperature as fast as possible. Here the parameters of time and temperature are also extremely important. The rate of flow of the wort is controlled by the wort temperature. The warmer the wort, the more slowly it flows through the cooler.

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Wort cooling at the right speed

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Overview for the food industry
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Our solution ensures constant cooling
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To ensure that the beer flows evenly through the wort cooler, the temperature and differential pressure are measured, controlled, and monitored with a recorder. Furthermore an alarm can be triggered in the event of malfunction or failure of the cooling system.
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