Description
1000L Single Wall Wine Fermentation Tank with Cooling Jacket Coil Belt
This 1000L tank fits wineries that ferment small lots but still need stable temperature. The single-wall body with an external cooling jacket coil belt costs less and weighs less than a full dimple jacket, while providing enough heat transfer area for active fermentation. It is common for red varietals, white juice settling, and cold stabilization where glycol is already available.
Body and jacket are normally SUS304. For high-acid must, high chloride water, or long-term storage of oxidative liquids, we switch to 316L. The inner surface is pickled and passivated, then polished to Ra ≤ 0.8 µm for wine contact. Welds are TIG and ground flush on the product side. The coil belt is continuously welded to the shell, pressure-tested, and insulated where required. A 2B finish is standard; mirror polish is available but not needed for fermentation.
Fermentation generates heat. Without control, a red ferment can climb past 30°C and strip aromatics or stall. The jacket circulates glycol or chilled water. We size cooling area by batch volume, must temperature, yeast strain, and desired crash cooling time. A 1000L tank usually needs 1.5–3 m² of jacket area for a 24-hour or 48-hour pull-down.
The tank can be open-top or closed with conical, dished, or flat bottom. Conical bottoms help yeast and lees collection, especially for reds and tank-fermented whites. Working pressure is typically atmospheric or low pressure. If you sparge, rack under pressure, or CIP under pressure, we add a relief valve and size the shell accordingly. CIP uses a rotating spray ball, with ports for wine line, CIP supply/return, glycol in/out, sample valve, and racking arm. Ports match your pump, hose, and fittings.
Typical Specifications
| Capacity | 1000 L |
| Material | SUS304 or 316L |
| Interior Finish | Ra ≤ 0.8 µm, pickled and passivated |
| Cooling | External coil belt jacket |
| Bottom | Conical, dished, or flat |
| Pressure | Atmospheric or low pressure with relief valve |
| Connections | CIP, sample, racking, glycol in/out |
FAQ
Do I need a conical bottom? Use it if you want easier yeast and lees removal. Flat or dished bottoms suit juice settling and simple cleaning.
Can I CIP this tank? Yes. We fit a spray ball and drain geometry that lets cleaning solution reach the shell and bottom without manual entry.
Why choose 316L? Only when chloride exposure, high acidity, or long storage makes 304 risky. Most wine fermentation runs on 304.
Small craft wineries often pair a 1000L single-wall tank with a mobile glycol chiller; commercial cellars may choose dimple jackets or central cooling based on load and space.
Tell us your batch size, wine type, number of fermentation tanks and available space. We can recommend the tank volume, cooling area and configuration for your winery.
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Best regards,
Oliver Brown
