Inline
Nitrogenation

When added to beer, nitrogen creates creamy and fine foam head with small bubble size; it improves the foam stability and softens the beer on the palate.

While traditionally nitrogenation was applied in ales and stouts, the same process is nowadays successfully used for the classical lagers treating. Nitrogen increases beer foam stability of lagers up to 30 seconds.

Due to its low solubility, nitrogen consumption is very low. Consistent and accurate nitrogenation will determine the appearance and quality of the final beverage.

N2 is injected into the beverage which splits the gas into micro bubbles. Most efficient and instant dissolution of N2 is achieved with only a minimal pressure drop, no gas loss and a fully hygienic design. No static mixer, sinter candle or recirculation-tank is needed.

The system is PLC controlled and has automatic modes for continuous nitrogenation and CIP. The selective inline N2 analyzer continuously monitors the nitrogen concentration. The output signal is processed by the PLC to control the N2 dosing. A high precision control valve accurately adjusts the Nitrogen injection, avoiding any over or under carbonation.

The unit has an uncompromising sanitary design and is fully CIP cleanable. It comes assembled on a compact frame and is tested to be rapidly put into operation. The modular layout allows for easy integration into production and efficient combination with other process units.