Equipment Overview
Fermentation tank selection begins with the beverage and process stage. Describe the raw material, solids content, temperature program, working volume and emptying method so the vessel geometry and handling features can be reviewed.
Applications & Process
Equipment planning can cover grape wine, fruit wine and cider processes. Different fruit characteristics, solids content and production seasons can change the vessel duties. Our main wine and fruit wine project range is 2000L to 20000L; an individual tank volume and its process role should be specified separately.
Configuration Options
The following are options to discuss for your project. Only the equipment and features identified in the agreed quotation are included.
- Working volume, headspace and fermentation schedule.
- Cooling or temperature monitoring requirements.
- Access, residue removal, sampling, transfer and cleaning needs.
Selection & Layout
Separate fermentation capacity from storage capacity, then consider the harvest or production schedule. Describe whether the vessel handles juice, pulp or finished wine. Required access, residue removal and the intended emptying method affect vessel selection and layout.
Cleaning, Utilities & Connections
Plan transfer routes and cleaning access around the product and vessel size. Share the available cooling supply and any temperature control requirements. Material selection, contact surfaces and cleaning compatibility should be agreed for the beverage and operating conditions.
Prepare Your Equipment Inquiry
Beverage type, batch volume, fermentation time, temperature requirements and handling method. Include drawings or photos of existing equipment if the new item must connect to your current process.
Frequently Asked Questions
Can wine and cider use the same vessel design?
Some duties may share a vessel arrangement, but fruit solids, temperature conditions, access and handling needs differ. Describe each intended duty so suitability can be reviewed before the specification is agreed.
Should I specify working volume or total volume?
State both if known, and identify the useful volume needed for the process. Fermentation space and any other design allowances should be defined in the proposed specification rather than inferred from the product name.
