Description
What a 300 Gallon Conical Fermenter Does in a Winery
A 300 gallon conical fermenter gives small and mid-sized wineries a practical batch size: roughly 1,135 liters, or about 250 cases before topping. The cone lets you drop gross lees and yeast without racking the whole tank. For reds, that means easier cap management if you add a punch-down or pump-over setup. For whites, it helps settle juice and keep the fermentation lees tight. We build these tanks for beverage and wine processing, not as generic storage vessels.
Materials and Fabrication
Most wine tanks leave our shop in SUS304. It handles wine pH, tartaric acid and standard CIP chemicals. For coastal cellars, high-chloride water or aggressive sanitation cycles, we switch to SUS316L. Interior surfaces are 2B or #4 finish, depending on whether you need easier visual inspection or lower yeast adhesion. Welds are ground, brushed and passivated on product-contact zones. The shell is insulated with polyurethane and wrapped in stainless cladding.
Cooling is usually a dimple jacket on the cone and lower side wall. Glycol at 28-32 F enters through a 1.5 inch tri-clamp manifold. A thermowell sits near the cone so the controller reads must temperature, not just jacket temperature. The tank can be configured with a racking arm, bottom outlet, sample valve, CIP spray ball and top manway. Pressure relief is matched to the working pressure, normally 1.5 bar or lower for wine fermentation.
Specifications
| Parameter | Typical Range |
|---|---|
| Nominal volume | 300 US gal / 1,135 L |
| Material | SUS304 or SUS316L |
| Interior finish | 2B, #4, or mirror polish |
| Cooling | Dimple jacket, glycol rated |
| Connections | 1.5 in tri-clamp, DIN or SMS |
| Working pressure | Atmospheric to 1.5 bar |
| Insulation | 50-80 mm PU foam |
FAQ
Can I use it for red and white wine? Yes. The cone and jacket work for both. Red fermentation may need a larger manway and cap management access.
Why not use a flat-bottom tank? A cone lets you separate lees and yeast with less oxygen pickup. It also makes emptying and cleaning faster.
How do I clean it? A rotating CIP spray ball, 1.5 inch tri-clamp piping and a pump are enough. Confirm your caustic and acid concentrations with the gasket supplier.
What do you need to quote? Tell us your batch size, wine type, number of tanks and available space. We can recommend tank volume, cooling area and configuration for your winery.
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