We build 2000L wine, cider, and soft drink production lines for commercial breweries, wineries, and beverage startups. This system integrates mashing, fermentation, carbonation, and CIP in a single, compact layout. It is designed for consistent output of 2000 liters per batch — enough for small-to-medium scale operations targeting local distribution or taproom sales.

All vessels are fabricated from SUS304 or SUS316L stainless steel, depending on the product acidity and cleaning frequency. For cider and fruit wines, 316L is recommended to resist pitting from malic acid. We use fully penetrating TIG welding with argon backing, followed by mechanical and electropolishing to achieve internal surface roughness below Ra 0.8 μm. This ensures no bacterial harboring and facilitates rapid CIP cycles. All gaskets are EPDM or PTFE, compliant with FDA and 3-A sanitary standards.

The fermenter comes with a dimple jacket (or half-pipe jacket, optional) using glycol or chilled water. Jacket sizing is calculated based on your target fermentation temperature, ambient conditions, and vessel insulation. A 2000L tank typically requires 30–40% jacket coverage to maintain ±0.5 °C during active fermentation. Pressure rating is 0.15–0.3 MPa, with an ASME/CE approved safety relief valve matched to the working pressure.

CIP spray balls are standard at 2.0–2.5 bar. We route the cleaning circuit via a single inlet manifold, allowing one touch switch between production and cleaning. All ports — racking arm, sample valve, CIP return, carb stone (for beer soft drinks) — are tri-clamp connections for quick tool-free changeover.

Technical Specifications

Frequently Asked Questions

What is this equipment used for? It produces wine, hard cider, soft drinks, and carbonated beverages in 2000 L batches.

What beer types fit this tank? Suitable for ales, lagers, ciders, and fruit wines. For highly acidic brews (pH < 3.5), choose 316L.

Why is temperature control needed? Yeast activity generates heat. Without a jacket, temperature rises 3–5 °C above set point, off-flavors develop. Our jacket keeps it within ±0.5 °C.

How do I select the right size? Estimate annual production volume, batch cycles, and number of tanks. A 2000 L tank with 7–10 day fermentation yields ~60,000 L/year per tank.

Why conical bottom? Promotes yeast settling and harvesting. For wine, optional flat or sloped bottom is available; we recommend cone for reusing yeast.

How is CIP implemented? Spray ball rotates 360° inside, 2 bar pressure, recirculate with caustic, acid, and sanitizer through the tri-clamp port at the head.

Can I connect multiple tanks? Yes, we design manifolds for glycol, CIP, and product transfer. Provide your tank count and layout.

Before requesting a quote, prepare these details: batch size (2000 L or other), beverage type, number of tanks, total annual output, available ceiling height, and floor space. Also note if you need carbonation, dry hopping, or wine aging capability. We will recommend jacket sizing, insulation thickness, and port configuration to match your production plan.

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.