A 30,000 L fermenter behaves differently from the 1,000–5,000 L tanks most cellars start with. At this size the vessel stops being equipment and becomes part of your plant layout — pumpover scheduling, glycol load, floor loading, and tanker access all get decided around it. We build these as dimple plate jacketed, atmospheric fermenters with a closed top, sized for red must on skins, white juice settling, and cold stabilization of fruit wines.

Fabrication details that matter at this scale

Standard build is SUS304 for the product contact shell and the dimple plate jacket, with SUS316L available when must chloride levels are high or the cleaning regime is aggressive. Shell thickness runs 3–4 mm depending on diameter; we do not thin it out on a 30,000 L tank no matter what a competing quote shows. Interior welds are ground flush, pickled and passivated, then polished to Ra ≤ 0.8 µm where juice contact demands it. Dimple plate is spot-welded directly to the shell, which transfers heat better per square meter than half-pipe coil and keeps the outer surface flat for insulation and cladding.

Cooling is normally split into 2–3 independent zones, so you can crash the top of a red cap while holding the lower section steady. Each zone has its own DN50 inlet and outlet. Insulation is 80–100 mm PU foam under a stainless or powder-coated steel jacket. Glycol headers, valves, and return lines are supplied loose and insulated on site.

Where these tanks fit

• Commercial wineries processing 20–40 t of fruit per season
• Fruit wine and cider producers working apple, pear, plum, or berry must
• Bottling plants needing buffer capacity ahead of filtration

Typical specifications

FAQ

Can the tank take pressure? These are vented fermenters, not pressure vessels. A relief valve or fermentation lock must stay open during active fermentation; if you need carbonation, specify a separate brite tank.

How is CIP handled? A rotating spray ball covers the dome and upper shell; the cone drains to a full-port outlet. Caustic at 1.5–2%, then acid rinse, then a final potable water flush is what we recommend.

How do I pick between 304 and 316L? 316L pays off with high-chloride fruit or acidic juice held long-term. Otherwise 304 with proper passivation holds up fine.

Send us your batch size, fruit type, number of tanks, and available floor space. We can recommend tank volume, cooling area, and jacket zoning for your cellar.