Key Parts and Processes of Compressed Air

Compressed air is used everywhere from pushing fluids through piping and tanks to the aeration of yeast and water in dry, oil-free spaces. Solids including grains, malt and sugar are also moved into and through processes using pneumatic transportation which requires compressed air. Some of the key systems include:

Air Compressors – At the start of each process, air compressors pull air in from the surrounding atmosphere, creating the pressure that is key in nearly every process moving forward. The next part of the process involves pushing liquid from one tank through piping while maintaining ideal conditions along the way.

Air Filters – The air in each process must be dry, oil-free and without contaminants that may otherwise spoil the product, which can result in a rather costly venture for business owners.

Dryers – Dryers serve to ensure that no additional moisture or humidity is added to the process. Excess moisture can throw off crucial pH levels and create issues for the machinery and all processes involved. Dryers also assist malting processes, where any added moisture must be removed.

Water Chillers/Heat Exchangers and Coolers – Cooler systems are used before the fermentation and conditioning processes. These coolers allow for freshly boiled products to quickly cool down and keep the process moving efficiently.

Bottling/Canning Systems – Air compressors are key to finalizing the process by powering the bottling machinery necessary to effectively fill the bottles, cans and kegs to be shipped out to consumers.