Description
Most wineries don\’t set out to buy a 1,200 L IBC tote. They get there after a harvest outgrew the fixed tanks, or after deciding a single varietal deserves its own vessel without the cost of another cone-bottom fermenter. The tote covers that gap: roughly 1,200 L of working volume on a pallet footprint a forklift can move between rooms.
We build these as fermentation vessels rather than repurposed chemical containers, and the difference shows up in three places: the jacket, the fittings, and the finish.
Materials and fabrication
Body and frame are SUS304 as standard, with 316L available when the must runs high in chloride or the tank will double as a cleaning-solution reservoir. Interior welds are ground, passivated, and finished to 2B or mirror polish if you need to verify cleanliness by eye. Lid gaskets are food-grade silicone or EPDM. Silicone tolerates repeated caustic CIP at higher temperatures; EPDM is fine if you clean cooler and want to save cost.
Cooling is the part that gets undersized
A dimpled or coil jacket on one or two faces gives enough surface area to pull 1,200 L from 22 C down to 8 C overnight with 5-7 C glycol. Totes sold without a jacket are workable for ambient red fermentation and frustrating for anything else.
Specifications
| Capacity range | 1,200 L standard, up to 20,000 L |
| Material | SUS304 / SUS316L |
| Interior finish | 2B, mirror polish optional |
| Jacket | Dimpled plate or coil, single or double face |
| Design pressure | Jacket 0.2-0.3 MPa; vessel atmospheric |
| Ports | Top manway, sample valve, racking arm, CIP spray ball, thermowell |
| Insulation | 50 mm PU foam, typical |
| Connections | Tri-clamp or DIN |
Questions we get before quoting
Can the tote hold pressure? The vessel is atmospheric. Glycol pressure lives in the jacket. Sealing the lid and expecting it to hold is how gaskets fail.
Flat or cone bottom? Flat suits whole-cluster reds and short macerations. A cone is worth the money when you need clean lees separation.
How does CIP work? Spray ball in the lid plus a drain at the lowest point. Without a sloped floor you will be mopping by hand.
Small producer versus commercial winery? Small operations run one or two totes with manual temperature control. Commercial cellars bank them, manifold the glycol, and add automated valves and logging.
Tell us your batch size, wine type, number of fermentation tanks and available floor space. We can recommend the tank volume, cooling area and configuration for your cellar.
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