Where a 400L Conical Tank Fits

Most wineries and cider houses arrive at this size after outgrowing carboys and plastic drums but before committing to a 10 BBL cellar. A 400L working volume gives you roughly 500 bottles of finished cider per batch, or about 33 cases of wine, which is enough to trial a varietal or a yeast strain without tying up a production tank. The 3 BBL figure is the same vessel expressed in brewery units, so a pilot brewery can run small release batches in it as well.

Material and Fabrication Choices

We build the body in 304 stainless as standard. 316L is available when the product runs high in chloride, when the tank sits in a coastal wash-down environment, or when a customer\’s own SOPs call for it. Shell plate starts at 2 mm, cone at 3 mm, which holds shape under vacuum during CIP and resists denting when the tank is moved between rooms.

Interior welds are ground flush, pickled, and passivated. Standard interior finish is Ra ≤ 0.8 µm; mirror polish is offered for red wine and for tanks used with oak adjuncts. Each unit is hydro-tested, and the jacket is pressure-tested before crating.

Cooling, Pressure, and Connections

The dimple jacket covers the cone and the lower cylinder, which matters more than most buyers expect. A 400L batch throws a lot of heat in the first 48 hours of active fermentation, and a cone-only jacket will not pull it down fast enough to protect aroma.

• 60° conical bottom with racking arm and 1.5 in tri-clamp outlet
• Top manway, CIP spray ball, 2 in dry hop or sampling port
• Adjustable pressure relief valve, typically set at 1.5 bar
• Glycol inlet and outlet on the jacket, 1 in tri-clamp
• Sample valve and thermometer well on the front

Common Questions

Do I need a cone on a cider tank?

Yes, if you want to drop yeast and lees without racking the entire batch. The cone concentrates solids at the bottom outlet so you can pull them off cleanly and keep the clear product above.

Can I carbonate in this tank?

Only if it is rated for it. Standard units hold 0.5 bar working pressure with a 1.5 bar relief setting. If you plan to spund or carbonate, tell us before fabrication so the shell and fittings are rated higher.

What should I prepare before requesting a quote?

Batch size, product type, target fermentation temperature, glycol supply temperature, ceiling height, and the narrowest door the tank must pass through.

Tell us your batch size, cider or wine type, number of fermentation tanks, and available floor space. We can recommend the tank volume, cooling area, and configuration for your cellar.