We design and manufacture industrial water chillers, heat pumps and temperature control units for the beer, beverage and dairy industry
From the first stage of brewing to the final bottling, temperature control is the quiet force behind quality, flavor, and consistency in beer, beverage, and dairy production. Our industrial chillers, heat pumps, and temperature control units not only meet these demands but enhance hygiene, efficiency and reliability across the entire production line.
Once the wort leaves the boil, cooling it quickly to 5-8°C locks in the desired flavor profile and prevents unwanted compounds such as diacetyl. Whether through glycol-based indirect cooling or direct ammonia systems, our chillers deliver precise, stable temperatures to ensure a clean, crisp taste.
Starting at 8-10°C and finishing near 5°C, each stage of fermentation influences yeast behavior and flavor development. By circulating coolant through fermentation tank coils, our cooling and temperature control systems keep yeast activity in check, reducing higher alcohol formation and ensuring every batch tastes just as it should.
During maturation, beer cools to 0°C to allow yeast to settle naturally. Before bottling, it’s brought down even further to -1°C, clarifying the liquid and locking in carbonation. Combined with low-temperature storage, our chillers perfect every pour and keep every drop as fresh and bright as the day it was brewed.
On a busy bottling line, temperature stability can make the difference between long shelf life and a batch gone wrong. Rapid cooling to 5-8°C halts microbial growth, and our screw chillers keep the cold supply steady even under high-output demands.
Carbonation is a delicate balance, too warm and the bubbles escape, too cold and the process slows. With glycol-chilled water between -5°C and 5°C, CO₂ dissolves evenly, giving consumers that satisfying fizz with every sip.
Even the cleaning of production equipment benefits from cooling, as brine chilled to around -10°C helps remove stubborn residues and maintain hygiene standards in beverage and dairy processing lines, while integrated heat recovery trims down energy use, making the process both thorough and efficient.
Fresh milk comes in warm around 37°C, and needs to be cooled quickly to preserve nutrients and prevent bacterial growth. Our two-stage approach uses 15-18°C pre-cooling followed by rapid chilling to 2-4°C. Our dairy cooling systems use Hanbell screw compressors and can run on glycol antifreeze or direct water cooling to suit different setups.
Dairy products store best in low, stable temperatures. Our glycol chillers, operating between -25°C and 5°C, create ideal conditions for long-term freshness of dairy products while maintaining energy efficiency of the cooling system.
For facilities looking to maximize energy use, ice slurry at 0°C works in tandem with chilled water at 10°C, a smart, tiered cooling method that reduces peak energy demand.
Whether it’s crafting a perfectly balanced beer, preserving the sparkle in a soft drink, or keeping milk as fresh as the moment it left the dairy, our cooling solutions are built to support the taste, quality, and efficiency your business depends on.
We design, build, and support industrial cooling equipment. Share your requirements and we’ll provide the right solution.
