Description
Open-top tanks with a floating lid and closed, jacketed fermenters solve different problems, so we build both on the same shell platform. A floating lid rests directly on the wine surface, and its inflatable gasket seals against the tank wall as the level drops. That keeps headspace small during maceration and after racking, which matters more than most people expect when a red stays on skins for three weeks or a finished wine is stored in a half-full tank.
Where each configuration fits
Variable-capacity open-top tanks from 1000 to 5000 L suit small and mid-size wineries working in lots, punching down by hand, or holding partial volumes under inert gas. Closed-top tanks with a manway, airlock and rated cooling jacket handle controlled fermentation and cold stabilization, and they can be vented or lightly pressurized when the process allows it.
Fabrication details
AISI 304 is our standard; we switch to 316L when the winery sits near the coast or washes down with chlorinated water. Shell thickness runs from 2 mm to 3 mm depending on diameter, with dished bottoms and 60 or 90 degree cones formed on matched dies. Internal welds are ground flush, pickled and passivated. Dimple jackets on the shell, and on the cone where relevant, take glycol at 2 to 3 bar. A floating lid needs a straight, round wall; an out-of-round shell will leak at the gasket no matter how tight the inflation.
Specifications
| Parameter | Typical range |
|---|---|
| Nominal volume | 1000 / 2000 / 3000 / 5000 L |
| Working volume | 80-85 percent of nominal |
| Material | AISI 304, 316L on request |
| Interior finish | 2B mill, welds passivated; optional 320 grit |
| Bottom | Flat sloped to drain, or conical 60/90 degree |
| Top | Floating lid with inflatable gasket, or closed top with manway |
| Cooling | Dimple jacket, glycol, optional cone jacket |
| Fittings | Racking port, sample valve, CIP spray ball, thermowell |
| Pressure | Atmospheric (open top); 0.5-1.5 bar with safety valve (closed) |
| Support | 304 square tube legs, adjustable feet |
Common questions
Can one tank do both jobs? Not really. A closed tank cannot take a floating lid, and an open tank is not rated for pressure. Wineries that need both usually buy one of each in the volume they run most.
How is it cleaned? A rotating CIP spray ball on the lid or top plate, caustic at 60-70 C, then acid, then a rinse. Pull the floating lid out and clean both faces by hand every few cycles.
What should be sent for a quote? Batch size, wine type, whether you ferment or only store, glycol supply temperature, available floor space and ceiling height, and your local electrical standard for any pump or valve package.
Tell us your batch size, wine type, number of tanks and available space. We can recommend the tank volume, cooling area and configuration for your winery.
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