Fruit vinegar fermentation tank
It is suitable for the acetic fermentation of aerobic or faculative aerobic liquid materials, such as apple cider vinegar, pear vinegar, hawthorn vinegar and other kinds of raw fruit vinegar. The ventilation device, the key component of the self-priming acetic acid fermentation tank, is imported from Germany to ensure the high efficiency and energy saving of the self-priming fermentation tank.
Performance Features:
1. There is no need to provide air with an air compressor. The ventilation device is used to suck the filtered air into the fermenter by relying on negative pressure, which has a significant energy saving effect;
2. The air and materials are fully mixed in the ventilation device, and the gas is dispersed into small bubbles, which are evenly distributed in the fermentation liquid, greatly increasing the dissolved oxygen rate, and the acetic acid fermentation can be completed only 20-24h;
3. Semi-continuous fermentation is adopted, and the temperature is controlled at about 30℃. 1/3 to 1/2 of the liquor is taken out when the fermentation is mature, and the next fermentation is continued after the equivalent amount of fruit wine is added;
4. The acid conversion rate is as high as 95% or more;
5. Automatic operation and easy maintenance.