强制循环煮沸方式及内加热器结构改进及工艺效果：

    该强制循环煮沸方式的采用，提高了麦汁煮沸的对流传热效率K值，降低了局部过热引起的加热管壁干壁现象的焦糖凝结；加强了麦汁煮沸循环次数，减少了煮沸死角，提高了水分和DMS类物质的加速分离，加速了蛋白质的凝聚和酒花有效成分的溶出、杜绝溢锅现象，缩短煮沸时间，提高了煮沸锅效率，提高了煮沸麦汁的质量，降低了CIP清洗成本。

内加热器特殊的列管结构使液汽二相蒸发变得更加合理，既提高了换热效率 K 值，又减轻由于焦糖干壁现象而增加的煮碱及 CIP 清洗频次。

麦汁导流罩的结构改进及工艺效果：

特殊设计结构的导流罩，使麦汁在大小蒸发过程中麦汁得以加热和分层喷射形成足够气液分离表面积的液膜，使麦汁中汽水迅速分离避免溢锅及 DMS( 二甲基硫等 ) 含硫蛋白质杂味物质的充分挥发。

 

Structural improvement of inner heater and technological effect: 

The special tubular structure of the inner heater makes the liquidstream two-phase evaporation become more reasonable, so that not only the heat exchanging efficiency value K is enhanced, but also the soda-boiling and CIP cleaning times increased due to the occurrence of caramel dry wall phenomenon are reduced.

 

Structural improvement of wort deflector and technological effect: 

The fairing with specially designed structure enables the wort to be heated and sprayed at layers during large and small evaporation processes, so as to form sufficient liquid film on gas-liquid separation surface area, makes the steam and water in the wort rapidly separate, avoids overflowing from the pot and sufficient volatilization foreign flavor substance in sulfurcontaining protein gas such as DMS (Dimethyl Sulphide,etc).