Description
3500 L Jacketed Wine Fermentation Tank
A 3500 L fermenter is usually the point where a winery stops running trial lots and starts planning a fixed seasonal program. One tank of this size carries roughly 2,900–3,200 cases, depending on variety and press yield — large enough to hold a single-variety lot through primary fermentation without blending compromises, small enough that temperature control still responds quickly.
We build these as closed, jacketed, insulated vessels with a conical or dish bottom, top manway, and the fittings a cellar actually uses: racking arm, sample valve, CIP spray ball, pressure and vacuum relief, and a dry airlock port.
Materials and Fabrication
Most wine fermenters leave our shop in 304 stainless. Where must is high in acid, or where the same vessel will later handle spirits or chloride-based cleaners, we move to 316L. Product-contact surfaces are polished to 0.4–0.8 µm Ra. Welds are TIG, argon-purged on the back side, ground flush, and passivated. Exteriors are 2B finish, with brushed cladding or mirror polish available.
The cooling jacket is the part buyers underestimate. We size it from the fermentation curve — must volume, starting Brix, target peak temperature, and the coldest glycol your chiller can realistically hold. A 3500 L tank normally gets a cone jacket plus a side jacket, 50–100 mm of polyurethane insulation, and a stainless outer shell so the insulation stays dry in a wet cellar.
Typical Specifications
| Working volume | 3500 L (approx. 4200 L total) |
| Shell material | SUS304 / SUS316L |
| Inner / outer thickness | 3 mm / 2 mm |
| Cooling jacket | Dimple plate, glycol, cone + side |
| Insulation | 50–100 mm polyurethane |
| Design pressure | 0.3 MPa with vacuum relief |
| Connections | Tri-clamp, DIN or SMS |
| Interior finish | 0.4–0.8 µm Ra |
Questions We Get Before Ordering
Conical or flat bottom? Conical if you rack off lees by gravity and want cleaner transfers. Flat or dished bottoms suit white juice settling and tanks that double as storage.
How much cooling area? Enough to pull a 20–25 °Brix must down to 18–22 °C within 24–36 hours. Undersized jackets are the most common field complaint.
Can it be CIP cleaned? Yes, with a rotating spray ball sized to the tank diameter and a pump that delivers 1.5–2 bar at the ball.
Tell us your batch size, wine type, number of fermentation tanks and available cellar space. We can recommend tank volume, cooling area and configuration for your winery.
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Best regards,
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