The very first step of brewing is the process of malt crushing, which is a very important process as it determines the quality of the wort and its yield. The purpose of milling is to increase the specific surface of the malt, taking care to minimize the fragmentation of the husk. The soundness of the husk provides better filtering conditions and the finer crushed the kernel, the greater is the extract production.

Stainless steel malt grinder With ZIPMILL the milling process is done by two separate rollers set in front of each other in a preset distance where the malt passes. Setting the right distance is important to get the optimal lightness and sparing of the husk. The adjustment can be eased by the provided gap gear. Recommended roller distance is 0,5-0,6 mm depending on the quality of the malt. The hopper is equipped with a built in magnet, which intends to pull out any ferromagnetic item from the raw material. ZIPMILL's footing allows the storage of the malt until mashing or pre-mashing. Due to the...

FEATURES quality of the grist can be controlled by the user-friendly sampler available in 600 kg and 1200 kg / hour capacities easily adjustable roll distance due to the scaling of the adjusting arresting lever (distance can be controlled with the clearance gauge provided) food grande and no rust as it is made of 304 stainless steel possibility to clean with water and alkali due to the acid-proof raw materials

The mill can be mounted with the following accessories: HOPPER ■■ its role is the storage of the measured malt (if the amount to grind exceeds the volume of the hopper, constant refilling recommended); ■■ equipped with a built-in hopper that rives away the ferromagnetic particles from the raw material to protect the rollers from mechanical damages; ■■ controls the flow rate of malt by means of a slider FOOTING ■■ the optimal place to put the malt mill if it does not connected to a pre-masher ■■ possibility to transfer the grist to the bag thanks to its construction PRE-MASHER ■■ ensures the homogeneous...

ZIPMILL 2 X 2 ROLLER VERSION ZIPMILL 2 ROLLER VERSION

AVAILABLE DESIGN VERSIONS

PRE-MASHING One of the most important processes in brewing is mashing, where the soluble and insoluble components of malt are dissolved. The insoluble components can be reconstituted due to enzymatic activities during mashing, thus forming the profile of our beer. The grist is mixed with water when it gets to the pre-masher, ensuring: ■■ allows rapid wetting and thereby rapid enzyme activation; ■■ the homogeneous mixing of the grist and mash water, resulting in a lump-free wort. Our pre-mashing systems are developed to improve the quality and efficiency of mas

PRE-MASHER WITH PUMP The process of pre-mashing begins with the feeding of the mashing water, whereby the water flows into the tun through nozzles in thin rays. The grist passing the grist through the spouts will adequately pre-wet the grist. The machine is equipped with a mixing pump to produce a lumpfree mash. For a user-friendly pre-mashing, the mixing tun is equipped with level sensors. When the level of the tun reaches the upper level, the transfer of the mixed mash to the mash tun begins.

PRE-MASHER WITH PUMP BENEFITS ■■ CIP compatible; ■■ the mill can be mounted by an adapter; ■■ produces lump-free mash; ■■ guarantees the optimal distribution of the solid materials in the fluid medium; ■■ provides quick enzyme activation; ■■ thanks to the wetting, the husk of the malt becomes flexible, resulting better filtering conditions during lautering; ■■ a relatively big distance and difference in level is possible between the malt grinder and the mash tun; ■■ automatic water mixing valve for the precise temperature setting of mash water; ■■ settin

AVAILABLE DESIGN VERSIONS

GRAVITY PRE-MASHER This construction of pre-mashing is used in brewhouses with more than 4000 liter per brew capacity. During gravity pre-mashing the grist is fed from above crashing with a traffic cone. The mash water is added from several points in thin rays. The direction of the water leaving the primary nozzles is set to touch the surface of the cone only tangentially. As a result, when the grist meets the water it hurtles into the pre-masher’s wall, ensuring a vigorous mixing. Secondary nozzles lead the water to the pre-masher’s wall to wash the mass into the mash kettle

GRAVITY PRE-MASHER BENEFITS ■■ can be mounted directly to the top of the mash kettle; ■■ thanks to the wetting, the husk of the malt becomes flexible, resulting better filtering conditions during lautering; ■■ CIP compatible; ■■ no moving spare part, can be easily cleaned; ■■ the process of pre-mashing can be tracked through th

PRE-COOLER SYSTEM

PRE-COOLER SYSTEM Hops are one of the main raw materials of brewing, their main benefits are the extraction of alfa acids and essential oils. In order to produce highly aromatic beers some hops are added later in the brewing process, but usually this also raises the bitterness of the final product. ZipTech has developed a new hopping technology by which the process can be done easily and without compromise.

PRE-COOLER SYSTEM WORT KETTLE The essential oil found in the Hops are one of the numerous components that are responsible for the aroma profile and scent, in the same time alfa acids have a big impact on the bitterness. ZipTech`s newest development is the pre-cooler unit, with which the extraction of the essential oils can be maximized without having an impact on bitterness of the beer. WHIRLPOOL PRECOOLER

PRE-COOLER SYSTEM The pre-cooler unit is a special tubeshell heat exchanger in compliance with all the hygienic and safety standards. This unit is installed between the wort kettle and the whirlpool unit, resulting the wort leaving the kettle at 100°C can be cooled to 75°C. Below 75°C the isomerisation of alfa acids are reduced, and the added hops will not contribute further to the bitterness of the wort. On the other hand, this higher temperature also contributes to highly efficient extraction of essential oil without the problem of evaporation. FROM WORT KETTLE 98 –