15000L Conical Fermenter 15T Industrial Beer Fermentation Tank for Brewery
This 15,000 L conical fermenter is a production-scale vessel for regional breweries running multiple brews per week. Built in 304 or 316L stainless with two or three cooling zones, a 0.4-0.8 um interior finish and 1.5-2.0 bar working pressure. Cone angle, jacket area and port layout are configured around your beer styles, glycol capacity and room height.
What a 15,000 L Conical Fermenter Does on Your Floor
A 15,000 L tank — about 120–130 bbl — is a production vessel, not a pilot unit. At this size you are scheduling tank turns, yeast harvests and CIP cycles against a packaging calendar, so the fermenter has to hold temperature within ±0.5 °C through high krausen and still be serviceable when the cone is full of slurry.
Fabrication points that matter at this volume
Body and cone are built from 304 or 316L stainless, usually 3 mm sidewall and 4 mm on the cone and dish. Hydrostatic load scales with diameter, so shell thickness and jacket area are sized to the vessel rather than copied from a default sheet. Interior welds are ground flush, pickled and passivated; cone surfaces typically get a 0.4–0.8 µm mechanical polish so yeast slides down instead of baking onto the steel.
Dimple or channel jackets on the cone and lower cylinder carry the peak heat load, roughly 250–350 W per hectoliter per degree. Two or three zones let you crash the cone while holding the cylinder steady. Working pressure is normally 1.5–2.0 bar with a 3 bar hydro test; a correctly sized pressure/vacuum relief valve protects the tank during cold crash and CIP, not only during fermentation.
Specifications
| Total volume | 15,000 L |
| Working volume | 12,750–13,500 L |
| Material | 304 or 316L stainless |
| Interior finish | 0.4–0.8 µm |
| Cooling zones | 2–3 (cone + cylinder) |
| Working pressure | 1.5–2.0 bar |
| Cone angle | 60° or 72° |
| Insulation | 80–100 mm PU |
| Fittings | CIP spray ball, dry hop port, racking arm, sample valve, sight glass, PRV |
Who this size suits
Regional craft breweries running three or four brews a week, contract canning lines, and beverage plants working with cider or kombucha. A brewpub turning out 500 L batches should stay with 1,000–2,000 L units; moving to 15,000 L changes glycol chiller capacity, floor loading and grain handling, not just tank count.
Questions we field before quoting
Cone angle? 60° handles most ales. 72° empties faster for heavily dry-hopped IPAs.
304 or 316L? 304 is fine for standard wort. Choose 316L for high-chloride water, sours or fruit additions.
CIP routing? Spray ball on the top manway, dedicated CIP port, drain from the cone apex. We can pre-plumb CIP and glycol manifolds.
Ceiling height? Leg height and dish profile are adjusted for container shipping and your room clearance.
Tell us your batch size, beer type, number of fermentation tanks and available space. We can recommend the tank volume, cooling area and configuration for your brewery.
MAECENAS IACULIS
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ADIPISCING CONVALLIS BULUM
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