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    Steinecker Stromboli wort boiling system
    Stromboli wort boiling system

      Energy-saving wort boiling system

      Makes wort boiling controllable

      The boiling of wort is the most energy-intensive process during beer production. Therefore, you can reduce production costs while at the same time ensuring top wort quality with an optimally coordinated system.

      The Steinecker Stromboli wort boiling system provides for

      • Low thermal loading of the wort
      • Protection of foam-positive proteins
      • Formation of the required taste and flavour profile and
      • Stripping of the volatile, unwanted wort components

      At a glance

      • Controllable and constant evaporation rates
      • Designed as system with internal boiler or with external boiler
      • Adjustable boiling parameters for different raw material qualities or beer types
      • Energy consumption reduced to a minimum
      Brochure Steinecker Stromboli wort boiling system
      1.70 MB, .pdf

      Your benefits

      Low overall evaporation

      With the Stromboli technology and the integrated stem meter, an overall evaporation of approximately four percent is ensured.

      Homogeneous mixing of the wort

      Pulsating and foaming of the wort is prevented during the heating process. The use of a frequency-controlled wort pump enables uniform recirculation of the kettle contents.

      Consistent wort quality

      The uniform heat treatment ensures a high quality level of the wort. In addition, an efficient evaporation of undesirable aromatic substances is achieved. The low thermal loading protects foam-positive protein fractions and improves the flavour stability of the beers.

      Improved efficiency

      Stromboli achieves a time reduction in production and a reduced use of cleaning media and water due to extended cleaning cycles.

      Reduced fouling

      The use of the venturi nozzle improves the heat transition in the boiler pipes so that both the thermal loading of the wort and the fouling are reduced.

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