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Old 06-28-2011, 05:02 PM   #31
buffalobrewer
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Quote:
Originally Posted by onthekeg View Post
Thats a similar reason why I don't have a plate chiller. I can only imagine what one would look like if cut apart after many batches.
here is a clean one cut apart. Most breweries have a plate and frame instead of the brazed ones we use because they can take it apart and clean.

[IMG][/IMG]


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Old 06-28-2011, 05:17 PM   #32
P-J
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That image should put some concern out there about the use of plate chillers. There are a bazillion spots inside it that have very low flow with eddy currents. Because of that, they are difficult to completely clean. IMHO.

I've posted a similar cutaway image before:



I'm a firm believer in immersion & counter flow chillers.

P-J

 
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Old 06-28-2011, 06:27 PM   #33
pola0502ds
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Wow, if the therminator didn't have a good track record and i seen this picture before i bought it, I never would have. Like stated above, there are way to many places for trub to get stuck in and never removed.

 
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