Description
Where a 3,000 L stirred red wine tank fits
At 3,000 L you are usually running several lots in parallel and want control over extraction instead of leaving it to the cap. Manual punch-down on a full tank is heavy work, and aggressive pump-over is rough on color and tannin. A slow-turning mechanical stirrer wets the cap on a schedule — typically 5 to 10 minutes every 4 to 6 hours — without oxygen pickup or grinding seeds into the must.
Materials and fabrication
Shell and dish are normally 304 stainless, 3 mm on the cylinder. We move the agitator shaft, paddles and internal fasteners to 316L when a winery runs high-acid must or extended maceration. Product-contact welds are TIG, ground flush, then pickled and passivated — not simply polished over. Internal finish is 2B rolled, with Ra ≤ 0.8 µm where the cap contacts the shell.
Insulation is 50 mm injected polyurethane under 1.5 mm stainless cladding. Thin insulation is the most common cost cut we see on imported tanks, and it shows up as glycol consumption in the second vintage.
The stirrer and the shaft seal
Speed runs 20–60 rpm through a VFD, with a 1.5–3 kW drive depending on must viscosity and solids load. The seal is what fails first on inexpensive stirred tanks. On must-contact designs we use a double mechanical seal with a water flush, so a seal leak cannot push wine into the gearbox oil. It is worth asking about that detail before you compare prices.
Cooling and pressure
A dimple jacket on the cylinder provides 4.5–6 m² of cooling surface, sized for a 25–30 °C drop over 5–7 days in a 25 °C cellar. Working pressure is 0.2–0.3 bar, with a relief valve, CO2 vent and a 400 mm top manway as standard. Anything rated higher needs a different vessel class and a different price.
Specifications
| Nominal capacity | 3,000 L (3,300 L total) |
|---|---|
| Material | 304 shell, 316L shaft and paddles optional |
| Shell thickness | 3 mm cylinder, 3 mm dish |
| Cooling area | 4.5–6 m² dimple jacket |
| Agitator | 20–60 rpm, VFD, 1.5–3 kW |
| Working pressure | 0.2–0.3 bar with relief valve |
| Connections | Tri-clamp, glycol in/out, sample valve, racking port |
| Manway | 400 mm top, 500 mm side door optional |
FAQ
Conical bottom or flat?
Red fermentation on skins usually wants a flat or slightly sloped bottom with a wide side door for pomace removal. Cones earn their place on white juice settling, lees removal, or when you plan to drain rather than dig out.
Can it double as a storage tank?
Yes, with the agitator off and the relief valve set correctly, but the cooling surface is sized for fermentation heat, not cold stabilization.
How is cleaning handled?
A rotating spray ball fed from a CIP skid at 2–3 bar, caustic at 1.5–2%, citric neutralization, final rinse. The stirrer shaft is the blind spot, so specify a removable shaft or a spray ring around the seal.
Tell us your batch size, grape variety, target fermentation temperature, number of tanks and available floor space. We can recommend tank volume, cooling area, stirrer speed and port layout for your cellar.
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