發酵的核心設備—發酵罐，從罐體徑高比、冷卻夾套的結構及布局、發酵罐底小錐底裝置及罐頂衛生清洗安全裝置的設計、制作及安裝，無不體現衛生、冷媒傳熱及發酵液對流良好的工藝理念。在罐體徑高比、冷卻夾套的結構及布局方面，從理論上建立了三差理論 ( 溫度差、麥汁濃度差、CO2 濃度梯度差 ) 發酵動態數學模型，用來優化發酵罐的相關結構設計；保證了溫度控制、酵母的發酵及沉降分離；優化溫度自控動態數學模型；保證了清洗衛生、壓力安全的工藝及安全要求。

In the core equipment for fermentation--fermenting tank, the diameter-height ratio of the tank body, the structure and layout of the cooling jacket, and the design, manufacturing and installation of small conical bottom device at the bottom of the fermenting tank and the cleaning safety device at the top of the tank, all of which represent sanitation coolant heat transfer, and good technological concept of convection of fermenting liquid. With respect to the diameter-height radio of the tank body and the structure and layout of the cooling jacket, the three-difference theory (temperature difference, concentration difference, CO2 concentration gradient difference) fermenting dynamic mathematical model has been established to optimize relevant structural designs of the fermenting tank; the temperature control and fermentation and separation of yeast are ensured; the temperature automatic control dynamic mathematical model is optimized; cleanliness and sanitation are ensured and pressure safety technological and safety requirements are met.