Description
A 2000L isobaric tank is a pressure-rated vessel used for fermenting and, in many breweries, carbonating and serving beer under counterpressure. We build these as single-wall or jacketed units with a 60° cone bottom, rated for 0.3 MPa working pressure and hydro-tested at 0.45 MPa, so one tank can cover fermentation, maturation and brite duty when floor space is tight.
Material and Fabrication
The inner shell is SUS304 by default. We move to 316L when the beer is heavily dry-hopped, when the tank also holds kettle sours, or when your CIP chemicals run at higher chloride levels. The outer shell is 304 with a 2B finish. Product-contact welds are TIG, ground flush, then pickled and passivated — the step that decides whether you see pitting along a seam two years from now. Interior polish sits at 0.4–0.6 µm Ra for fermentation duty.
Cooling comes from dimple or laser-welded jackets on the cone and lower cylinder, split into two or three independent zones so you can crash a full 2000L batch without freezing the cone. Insulation is 80–100 mm PU foam under stainless cladding.
Where It Fits
2000L suits brewpubs running three to five batches a week and small regional breweries on a two-vessel brewhouse. Under 1000L, a single-zone unitank is usually enough. Past 5000L, most customers keep verticals for fermentation and add horizontal maturation or brite tanks.
Specifications
| Parameter | Specification |
|---|---|
| Gross volume | 2000 L working / approx. 2400 L gross |
| Contact material | SUS304 or SUS316L |
| Working pressure | 0.3 MPa (cone and shell) |
| Cooling zones | 2–3, dimple or laser-welded jacket |
| Bottom | 60° cone, 4\” bottom outlet |
| Interior finish | 0.4–0.6 µm Ra |
| Fittings | CIP spray ball, racking arm, sample valve, PRV, dry hop port, pressure gauge |
Common Questions
Do I need a conical bottom? For ale and lager fermentation, yes — the 60° cone lets yeast drop and be harvested through the bottom outlet. If the tank is only for carbonating and serving, a shallow dish bottom with a racking arm works and costs less.
How is CIP handled? A spray ball on the top manway, a CIP return on the cone, and a sample valve plus racking arm are standard. We size the spray ball to your pump flow; undersized flow is the most common reason a tank never gets properly clean.
What about the safety valve? Every isobaric tank ships with an adjustable PRV set at or below the working pressure, plus a pressure gauge and CO2 blow-off. Never cap the PRV to hold more pressure — the shell is rated, the fittings may not be.
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.
Structure of a Beer Fermentation Tank
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