Equipment Overview
A floating lid can be considered where the useful liquid volume varies between batches. Describe whether the vessel is for fermentation, storage or both, and provide the fill range, fermentation method, temperature needs and cleaning procedure. Confirm the closure arrangement and actual vessel volume for the proposed design.
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.
- Set minimum and maximum working fill volumes.
- Define fermentation or holding duty and temperature management.
- Review lid sealing, access, sampling, discharge and cleaning.
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
Wine or fruit wine type, fill range, vessel duty, temperature requirements and cellar schedule. 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.
