What are the main components of a fermenter?

A: including kettle body, stirring equipment, heat transfer equipment, shaft sealing equipment. Additional accessories are also added as required, such as welding manholes, hand holes and various receptions (for easy maintenance of internal parts, feeding and discharge), and installation of thermometers, pressure gauges, sight glasses and safety discharge equipment (for effective monitoring and control of the temperature and pressure of materials during operation).

Fermenter The fermenter used for anaerobic fermentation (e.g. production of alcohol, solvents) can be simple in structure. The fermenter used for good gas fermentation (such as the production of antibiotics, amino acids, organic acids, vitamins, etc.) needs to continuously inject a large amount of sterile air into the tank, and to consider the utilization rate of the air into the tank, so the structure of the fermenter is more complex, commonly used are mechanical stirring fermenter, bubbling fermenter and rising fermenter.

I. Operation of fermenter controller

1. Controller startup: Turn on the power, first press the "S/E" button on the fermenter film keyboard, then press the "Approve" button to start the fermentation control program. At this point, if the heater is not filled with water, the program will automatically enter the water. When the water is full, the user can operate each actuator according to the operating method of the subordinate machine controller.

2. Operate the controller: Use F1 ~ F6 keys to switch the interface on the LCD picture to the interface for user request control, and use the arrow keys to move the cursor on the interface to the variable for request control. When the mode of operation changes, just press the Approve key directly, just press the Approve key after the numeric input request key.

Two, the effect of fermenter

① Mix the material evenly

② Make the gas very loose in the liquid phase

③ Make solid particles uniformly suspended in the liquid phase

(4) make the other uneven liquid phase uniformly suspended or fully emulsified

⑤ Strengthen interphase mass transfer

⑥ Strengthen heat transfer.