Reduce dissolved oxygen, preserve flavour and stability; advanced deaeration modules from Alfa Laval integrated by 4B Automation & 4B Systems.
Overview:
- In alcoholic and fermented-beverage production, dissolved oxygen can severely affect flavour stability, colour, aroma, microbial quality and shelf life. Even trace amounts can lead to oxidation, off-flavours, haze formation or reduced carbonation consistency. Traditional deaeration methods often rely on manual intervention and lack real-time monitoring, resulting in inconsistent quality and high gas usage.
- 4B Automation & 4B Systems delivers Alfa Laval deaeration modules, utilising technologies such as Aldoxâ„¢ and Alroxâ„¢ vacuum and stripping-gas systems, to remove oxygen efficiently from beer, wine, cider and ready-to-drink beverages. These skid-mounted, fully automated units include real-time dissolved-oxygen monitoring, recipe-based control, and remote diagnostics; all supported locally for optimal uptime, quality and energy efficiency.
Key Features / Capabilities
Tailored Design:
Engineered for specific beverage types, flow rates and target Oâ‚‚ levels.
Real-Time Monitoring:
Continuous tracking of dissolved oxygen (DO), vacuum level, gas flow and temperature.
Compact, Modular Layout:
Pre-assembled skid-mounted modules for fast installation and scalability.
Energy-Efficient Operation:
Optimised vacuum and stripping-gas usage reduce utilities and consumption of COâ‚‚/Nâ‚‚.
Remote Diagnostics & Predictive Maintenance:
Live alerts and condition monitoring for high uptime.
CIP/SIP Compatibility:
Hygienic stainless steel construction ensures food-grade cleanliness.
Integrated Analytics:
Tracks gas usage, removal efficiency and duty performance for continual improvement.
Low-Temperature Operation:
Gentle on product to preserve flavour, aroma and colour integrity.
Local Support & Service:
Delivered, commissioned and maintained by 4B Automation & 4B Systems in partnership with Alfa Laval.
