3000 L (30 HL) Wine Fermenter for Winery Production

A 30 HL tank sits in the middle of many small and mid-sized winery expansions. It is large enough to handle a commercial lot, yet still practical to move, install, and clean between varietals. We build these fermenters as cylindrical tanks with either a flat-sloped bottom for white juice settling or a 60° cone bottom for red fermentation and lees removal. The working capacity is 3000 L, with roughly 3450 L total volume to leave headspace for foam, cap, and inert gas.

We use 304 stainless steel as standard. For high-acid must, coastal humidity, or wineries using chloride-based cleaners, 316L is available. Inner surfaces are 2B mill finish or #4 polished; product-contact welds are ground and passivated. Dimple cooling jackets on the side wall, and optionally the cone, let you pull heat from active fermentation. A 2 in. tri-clamp racking port, 1.5 in. drain, top manway, and side access door support punch-down, pump-over, and cleaning.

Insulation is 80–100 mm polyurethane with a stainless outer shell. Seals are food-grade EPDM or silicone. Tanks are pressure-tested, and each one ships with a CIP spray ball, sample valve, and adjustable feet. Door-to-door delivery includes crating, sea freight, customs documents, and final-mile trucking.

Typical Specifications

FAQ

Can one tank handle red and white wine? Yes, but cone angle and door size change. Red fermenters usually need a larger door for cap management; white juice tanks often use a smaller top manway.

Why is cooling jacket coverage important? A 3000 L tank with only a side jacket can struggle during fast red fermentation. Adding cone jacket area gives better control during peak exotherm.

What pressure can it hold? Standard tanks are atmospheric or low-pressure. If you plan sparging or closed fermentation, specify working pressure and relief valve settings.

How is CIP connected? A spray ball at the top connects to your CIP supply. Return through the drain. We can supply fittings to match your existing pump and cold water loop.

Before quoting, we need your wine type, batch size, desired fermentation temperature, available ceiling height, and utility layout. Tell us your batch size, wine type, number of fermentation tanks and available space. We can recommend the tank volume, cooling area and configuration for your winery.