Description
What the tank does in the cellar
A 2000 L floating lid tank gives you roughly 528 US gallons of working volume, with a lid that rests directly on the wine surface. As the tank is drawn down, the lid follows, so headspace stays at a few centimeters instead of hundreds of liters of air. That matters for white juice held before inoculation, for topping wine between rackings, and for varietal lots you blend later in the season.
How we build it
Shell and bottom are 304 stainless as standard, and 316L when the wine is high in chloride or the tank also sees cleaning-chemical duty. Plate thickness runs 2–3 mm depending on diameter and leg layout. The interior gets a 2B mill finish, or a #4 polish with welds ground flush and passivated if you run sensory panels. Dimple jackets are welded to the side wall and bottom, hydro-tested at 3 bar and rated 2 bar working. 60 mm polyurethane under 304 cladding keeps glycol demand reasonable in a warm cellar.
The floating lid uses an inflatable EPDM gasket pumped to 1–2 psi; silicone is available for high-sulfur work. A 400 mm top manway, 1.5\” racking arm, 2\” sample valve, CIP spray ball and 1\” vent come standard, with DIN or tri-clamp ends to match what is already in your cellar.
Typical applications
Small wineries use these for storage and blending. Larger cellars keep a few as variable-capacity vessels instead of buying oversized tanks for short lots. Juice settling and cold stabilization also work, provided the jacket area is sized for the pull-down rate you actually need.
Specifications
| Nominal volume | 2000 L (528 US gal) |
| Shell material | 304 or 316L stainless steel |
| Interior finish | 2B mill, or #4 polish (Ra ≤ 0.8 µm optional) |
| Cooling jacket | Dimple plate, side wall + bottom, 2 bar working / 3 bar test |
| Insulation | 60 mm polyurethane, 304 cladding |
| Floating lid | Inflatable gasket, 0–3 psi, EPDM or silicone |
| Standard fittings | 400 mm manway, 1.5\” racking arm, 2\” sample valve, CIP spray ball, 1\” vent |
| Support | Four adjustable stainless legs |
Questions we get before quoting
Fermentation or storage? Both are possible, but tell us which dominates. Fermenting in a tank with a floating lid means the lid comes off during peak activity, and the jacket has to handle a much larger heat load than storage duty.
How much cooling area? Send us your glycol supply temperature, the ambient cellar temperature and the pull-down you expect. A tank sized for storage will struggle if you later try to crash-cool 2000 L overnight.
Fixed lid instead? If you never draw the tank below half volume, a closed-top tank with a smaller manway is cheaper and easier to CIP.
Tell us your batch size, wine type, number of tanks and available ceiling height. We can recommend the volume, jacket area and fitting layout for your cellar.
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