HEINRICH FRINGS

INFORMATION
THE MODERN VINEGAR PLANT - PLANNING AND REALISATION

FRINGS has been investing a lot of work and money in the development of processes
and equipment for an economical production of vinegar, the famous condiment and
preserving agent already known to our ancestors thousands of years ago.
During the past fifty years, more than 700 FRINGS vinegar plants have been designed
and installed or modernised and adapted to the very latest standards of fermentation
technology to ensure cost-effective vinegar production. An essential part of this
impressive record is the result of the work of our sales and service staff, whose
experience in customer service and start-up of vinegar plants all over the world is
without parallel in our industry. Both the experienced vinegar maker and the newcomer
to the vinegar business equally profit from our know-how and practical experience.
FRINGS not only builds the ACETATOR, the sophisticated, fully automatic fermenter for
the production of natural vinegar, but also supplies the equipment which adapts your
vinegar plant to state-of-the-art technology:
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cross-flow filters for sterile vinegar filtration

acid-proof rotary pumps
mixing units for rapid liquid mixing
laboratory equipment for raw material and vinegar testing or quality control
condensers and scrubbers for yield increase and reduction of air pollution
acid-proof fittings and pipework.

FRINGS nutrients for improved multiplication and health of acetic acid bacteria
guarantee optimum fermentation results in the production of spirit vinegar of up to 20%
acidity.
FRINGS offers turn-key vinegar plants: engineering and production of of equipment,
installation, start-up, personnel training: all from one source!
BUILDING
Illustration 1 is an example of an ideally designed new factory building, with a platform
surrounding the production area and offering access to all tanks from their tops. The
area should have a drain in order to facilitate cleaning with water. A room fitted with lock
and key serves as a small laboratory and as storage place for nutrients and spare parts.
Existing buildings can be adapted to the requirements of modern production. FRINGS
will be pleased to assist with recommendations for necessary modifications.

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Heinrich Frings GmbH & Co. KG, Jonas-Cahn Str. 9, D-53115 Bonn
Tel.: (0228) 98 33-0, Fax: (0228) 98 33-195, e-mail: marketing@frings.com, Internet: http://www.frings.com
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HEINRICH FRINGS
INFORMATION

VINEGAR PRODUCTION PROCESS

The attached flow chart (ill. 2) illustrates the production of vinegar made from alcohol,
grape wine, fruit wine, malt wine, and other raw materials.
The diluted or denatured alcohol (or the wine if wine or fruit vinegar is produced) is
stored in tank I.
In tank II this alcoholic liquid (alcohol degree between 5 and 13%) is thoroughly mixed
with about 1% of acetic acid and with nutrients for the bacteria by means of the FRINGS
mixing unit which guarantees a uniform distribution of all components. The water used
for mash mixing must have drinking quality and must be absolutely free of all
substances which may be harmful to the fermentation process.
For the production of spirit vinegar, tank II, the mash tank, may be omitted, as the
denatured alcohol, water, and nutrients can be added directly and automatically into the
fermenter.
In the patented FRINGS fermenter, the ACETATOR, the alcohol is now converted to
acetic acid by acetic acid bacteria and oxygen. To start or restart (following production
standstills or failures) fermentation, a starter or inoculation vinegar has to be added to
the Acetator contents (either via a pilot fermenter or by direct addition).
The heat which is produced during the fermentation process must be dissipated by
circulating cooling water (no drinking water necessary) with an ideal temperature of
between 10 and 24 C. If the water temperature is higher, or if insufficient quantities of
cooling water are available, a cooling tower or water chiller has to be provided.
As the fermentation process is seriously affected by interruptions in the electricity
supply, however small, the provision of an emergency power plant is prudent.
The unfiltered or crude vinegar is discharged into and collected in tank III. It is cloudy,
as it contains acetic acid bacteria and solids formed during the acetification process. In
the FRINGS cross-flow filter this vinegar is filtered in one step, without any fining or
clarification agents. The almost sterile, clear vinegar is then pumped into the storage
tanks IV or V, subsequently diluted with water to the desired strength (drinking water!),
and bottled. For special local conditions, for instance in tropical countries, or if the
vinegar contains an unusually high amount of extracts, additional pasteurisation is
recommended.

2-6
Heinrich Frings GmbH & Co. KG, Jonas-Cahn Str. 9, D-53115 Bonn
Tel.: (0228) 98 33-0, Fax: (0228) 98 33-195, e-mail: marketing@frings.com, Internet: http://www.frings.com
102_e.doc

HEINRICH FRINGS
INFORMATION

PLANNING FIGURES
The table in ill. 3 lists the most important figures for a vinegar plant, such as the alcohol
quantity processed per day or the vinegar quantity produced per year according to the
size of the ACETATOR and calculated on the basis of 10% acidity.
The suitable tank volume, for instance, not only depends on the ACETATOR size, but
also on the type and quantity of vinegar to be produced. For wine as starter material a
larger tank volume is required than for alcohol. Top quality vinegar requires a longer
storage and ageing time following fermentation. The conditions of the particular vinegar
production, therefore, influence the selection of the size, number, and location of the
tanks as well as the tank material (stainless steel, wood, or synthetic material). The
height of the production area determines the selection of the size of the Acetator, while
adjoining buildings may be lower. The recommended square area is a guideline figure
only, which may be lower if necessary. The figures for power and water complete the
table.
The pipework for the crude and the finished products should be laid in accordance with
the size of the vinegar plant. The material for both pipes and fittings must be synthetic
material or stainless steel. The material for process and cooling water as well as for the
electric lines should be corrosion-resistant as well.
Fluctuations of the quality and availability of the raw material as well as of the demand
for the finished vinegar, the available space and the local conditions in general will also
have to be considered.
All these factors - a selection only - play an important role for the choice of the ideal
vinegar plant.
Please answer the questions contained in the attached questionnaire, and we will be
pleased to prepare a tailor-made proposal for you.
FRINGS offers unrivalled experience gained in the supply and installation of
hundreds of vinegar plants worldwide. Contact FRINGS with confidence!

3-6
Heinrich Frings GmbH & Co. KG, Jonas-Cahn Str. 9, D-53115 Bonn
Tel.: (0228) 98 33-0, Fax: (0228) 98 33-195, e-mail: marketing@frings.com, Internet: http://www.frings.com
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HEINRICH FRINGS
INFORMATION

III
Acetator

II

AUSSTOSSTANK
DISCHARGING TANK
TANK DE SOUTIRAGE
TANQUE DE DESCARGA

CROSSFLOW FILTER
CROSSFLOW FILTER
FILTRE TANGENTIEL
FILTRO TANGENCIAL

MAISCHEBEREITUNG
PREPARATION OF MASH
PREPARATION DU MOUT
PREPARACION DE LA MEZCLA

IV

KANAL
DRAIN
EGOUT
ALCANTARILLA

FERTIGESSIG
FINISHED VINEGAR
VINAIGRE FINI
VINAGRE ACABADO

NHRSTOFFDOSIERUNG
NUTRIENT DOSING EQUIPMENT
DOSEUR DALIMENTS NUTRITIFS
EQUIPO DOSIFICADOR DE NUTRIENTES

V
MISCHAGGREGAT
MIXING PUMP GROUP
GROUPE MELANGEUR
GRUPO MEZCLADOR

ALKOHOLHALTIGES ROHMATERIAL
ALCOHOL CONTAINING RAW MATERIAL
MATIERE PREMIERE CONTENANT DE LALCOOL
MATERIA PRIMA CONTENIENDO ALCOHOL

LABOR
LABORATORY
LABORATOIRE
LABORATORIO

PILOT ACETATOR

ABB. 1: Gebudeplan
ILL. 1: Plan of Building

ILL. 1: Plan d Edifice

IL. 1: Plano del Edificio
4-6

Heinrich Frings GmbH & Co. KG, Jonas-Cahn Str. 9, D-53115 Bonn
Tel.: (0228) 98 33-0, Fax: (0228) 98 33-195, e-mail: marketing@frings.com, Internet: http://www.frings.com
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HEINRICH FRINGS
INFORMATION

KHLWASSER, COOLING WATER, EAU DE REFRIGERATION, AGUA DE REFRIGERACION

II

I
NHRSTOFFDOSIERUNG
NUTRIENT DOSING EQUIPMENT
DOSEUR DALIMENTS NUTRITIFS
EQUIPO DOSIFICADOR DE NUTRIENTES

ACETATOR

KHLWASSER, COOLING WATER, EAU DE REFRIGERATION, AGUA DE REFRIGERACION

CROSSFLOW FILTER
CROSSFLOW FILTER
FILTRE TANGENTIEL
FILTRO TANGENCIAL

III

ABB. 2: Flie-Schema
ILL. 2: Flow Sheet

IV

ILL. 2: Cours de Production

IL. 2: Curso de Produccion
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Heinrich Frings GmbH & Co. KG, Jonas-Cahn Str. 9, D-53115 Bonn
Tel.: (0228) 98 33-0, Fax: (0228) 98 33-195, e-mail: marketing@frings.com, Internet: http://www.frings.com
102_e.doc

HEINRICH FRINGS
INFORMATION

6-6
Heinrich Frings GmbH & Co. KG, Jonas-Cahn Str. 9, D-53115 Bonn
Tel.: (0228) 98 33-0, Fax: (0228) 98 33-195, e-mail: marketing@frings.com, Internet: http://www.frings.com
102_e.doc