Description
Most white wine programs move to a 3500L tank when a 1000L unit stops matching their press capacity. Working volume lands near 3000L, which leaves enough headspace for foam and CO2 during the active phase at 12–18°C.
Shell, Jacket and Finish
We build the shell from 3mm SUS304 as standard, and switch to 316L when the juice runs high in chloride or the tank doubles for brine chilling. Welds are argon purged, ground, pickled and passivated; interior finish sits at Ra ≤ 0.8µm. Insulation is 80mm polyurethane, foamed in place so the outer skin stays dry in a cellar with 80% humidity.
The dimple jacket covers the cone and the lower third of the body, split into two zones. That lets a winemaker crash-cool the must after settling and still pull heat off the cone during the fast middle of fermentation, when a single zone usually lags behind the glycol supply temperature.
Fittings and Connections
A 450mm top manway accepts a standard rotary CIP spray ball. From there: racking port with rotating elbow at the cone, sample valve, mid-height thermowell, 0.5 bar vacuum breaker and a pressure relief valve matched to the working pressure of 0.3 MPa. Connections are TC clamp, shipped with butterfly valves and a DIN or NW25 stub for the glycol loop.
These vessels run in wineries, cider houses and beverage plants that need slow, cold fermentation rather than the high-gravity pressure work of a brewery. If you intend to spund or carbonate in the same tank, tell us at the quoting stage — shell thickness, jacket area and relief setpoint all change.
Specifications
| Total volume | 3500L |
| Working volume | 3000L (approx. 85%) |
| Material | SUS304 / SUS316L |
| Inner / outer thickness | 3mm / 2mm |
| Insulation | 80mm PU |
| Cooling | Dimple jacket, cone + lower body, 2 zones |
| Design pressure | 0.3 MPa |
| Manway | 450mm top, clamped |
| Interior finish | Ra ≤ 0.8µm |
Common Questions
Can it take 316L? Yes, with a longer lead time and a higher price. For most white must, 304 with a proper passivation schedule is enough.
How is CIP done? Spray ball at the top manway, caustic then acid then rinse, drain through the cone. Jacket zones help if you rinse with warm water.
What glycol unit do I need? Roughly 1.5–2 kW of cooling per 1000L for a 24-hour pull-down. Send us your ambient cellar temperature and we will size the chiller.
Tell us your batch size, wine style, number of tanks and available ceiling height. We can recommend tank volume, jacket area and port layout before you commit to a purchase order.
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