Description
Why cellars use a floating lid instead of a fixed-top tank
A 5000 L variable capacity tank lets you ferment, store, or blend anywhere from roughly 3000 L to full volume in one vessel. The inflatable gasket on the lid presses against the tank wall, so the wine surface sits right under the lid. Headspace stays small even at partial fill, which keeps dissolved oxygen and volatile acidity in check over months of storage. Wineries running many small lots get more usable capacity out of the same footprint.
Shell, welds, and surface finish
We build the shell from 3 mm SUS304, with 316L available where chloride levels in the cellar are high or juice contact is aggressive. Welds are TIG, ground flush inside and passivated afterward. Standard interior is 2B with pickled and passivated weld zones; extended lees contact usually justifies Ra ≤ 0.8 µm mechanical polish. The lid carries a food-grade inflatable gasket, a center manway, and a relief valve, so a pumpover or closed transfer cannot over-pressurize it.
Cooling and connections
Dimple jackets are welded in two or three side zones, sized for a 15–20 °C drop over 24 hours with 30% glycol at −5 °C. Inlet and outlet sit at the rear with 1.5\” tri-clamp fittings. Typical layout: 1.5\” CIP spray ball in the lid, DIN 11851 or tri-clamp racking port, 2\” bottom drain with butterfly valve, sample valve, and thermowell. If you run a central CIP skid, send us the supply pressure — spray ball coverage changes with flow rate.
Specifications
| Nominal capacity | 5000 L (usable 3000–5000 L) |
|---|---|
| Material | SUS304 / 316L optional |
| Shell thickness | 3 mm inner, 2 mm cladding |
| Insulation | 50 mm polyurethane |
| Cooling | Dimple jacket, 2–3 zones |
| Interior finish | 2B, or Ra ≤ 0.8 µm on request |
| Lid | Floating, inflatable gasket, relief valve |
| Standard ports | Racking, drain, sample, thermowell, CIP |
Frequently asked
Can it handle red fermentation on skins?
Yes, with a wider manway and a punch-down or pumpover plan. Most buyers use floating lid tanks for storage, blending, and settling rather than cap management.
Does the lid need a compressor?
Yes, low-pressure air, typically 0.5–1 bar. A small cellar compressor with a regulator is enough.
How much clearance above the tank?
Allow 600–800 mm for lifting the lid and reaching the manway.
Tell us your lot sizes, varietals, holding time between rackings, ceiling height, and glycol supply temperature. We can size the jacket area, port layout, and gasket for your cellar.
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