Mashing with COLIBRI
The design of the agitator plays a decisive role for the entire mashing process. The agitator should achieve a highly efficient heat transfer and avoid the “burning” of the mash at the heating zones. Second, the agitator has to ensure a homogeneous distribution of temperature and concentration. Third, the air, which possibly adheres to the malt particles, must be eliminated as quickly as possible. Finally, the agitator shall work without higher shear forces since these forces have negative effects, such as gelatinization. All these criteria must be met with a wide range of concentrations and viscosities – keyword: mashing with adjunct cereals.
The mash agitator COLIBRI is a combination of perforated plates, anchor-type agitator blades and spirals. The perforated plate above the bottom heating zones ensures the required flow and mixing. At the end of the perforated plate two solid bearers are mounted, which pass the shell heating zone like an anchor agitator. These bearers have a spiral, which passes through the mash with its wing-like profiles. The homogenizing effect of the COLIBRI is further intensified by an inclined transvers bracing. Overall, the COLIBRI ensures the requested turbulences at the boundary layers of all heating zones as well as the horizontal and vertical homogenization of temperature and concentration. The agitator operates with low rotational speed and thus with very low shear forces acting on the mash.
The mash agitator COLIBRI prevents reliably any unwanted mash rotation with a changing of the rotating direction. Depending on its rotating direction the COLIBRI has different effects on the mashing process: Pushing the mash “buttom up” promotes the degassing of the mash. The rotation in the opposite direction pushes the mash “top down”and promotes the intake of solids floating at the surface. This offers further technological options. For example, after mashing-in the rotation direction “top down” is selected in order to have a high mixing effect. Afterwards the rotation direction is changed to “buttom up” in order to eliminate the air adhering to the starch particles.
• Shorter mashing times
• Homogeneous mashes
• Perfect heat transfer
• Suitable for all malt and cereals mashes