Description
Wineries add IBC-shaped fermenters when the cellar is already full. The footprint is rectangular, so the tank sits flat against a wall or two-deep in a cold room where a round vessel wastes the aisle. We build these in 500 L, 1000 L and 1500 L, and they ship on a pallet frame so a forklift can place them without a crane.
The single-side dimple jacket defines the design. We laser-weld the dimple plate to one side wall, covering roughly half of the vertical surface. Cooling is asymmetric: the jacketed wall drops first, and the must mixes through natural convection plus whatever pump-over or punch-down the winemaker already runs. A 1000 L lot at 26 °C will normally hold at 22–24 °C on 2 °C chilled water. At 1500 L with high-Brix fruit, one wall is not enough, and we will say so instead of selling a tank that stalls in mid-fermentation.
Wetted parts are 304 stainless as standard. We move to 316L when the buyer uses chloride-based sanitizers or runs long acid-contact cycles. Inner shell is 3 mm, jacket plate 1.5 mm, all welds ground and passivated. Internal finish is Ra 0.8 µm or better. Fifty millimeters of polyurethane sits under a 304 outer skin. Fittings include a 400 mm top manway, CIP spray ball, vent, 1.5-inch tri-clamp racking port and sample valve. Every jacket is hydro-tested at 6 bar before it leaves the shop.
| Item | Specification |
|---|---|
| Capacity | 500 L / 1000 L / 1500 L |
| Inner shell | 304 SS, 3 mm (316L optional) |
| Cooling jacket | Single-side dimple plate, 1.5 mm, ~50% wall coverage |
| Insulation | 50 mm polyurethane, 304 cladding |
| Inner finish | Ra ≤ 0.8 µm, welds ground and passivated |
| Jacket pressure | 3 bar working, 6 bar hydro test |
| Coolant ports | 1.5-inch tri-clamp |
| Top fittings | 400 mm manway, CIP spray ball, vent |
| Bottom | Racking port and sample valve; conical bottom optional |
Common questions
Is the tank pressure-rated? No. It is a vented fermenter. The jacket is rated separately at 3 bar. If you need to ferment under pressure, that is a different vessel design.
Can I add a conical bottom later? No. Bottom geometry is fixed at fabrication, so decide before the drawings are released.
What decides the jacket area? Batch volume, Brix, ambient cellar temperature and your coolant supply temperature. Send all four and we size it properly.
Tell us your batch size, wine type, number of fermenters and available floor space. We can recommend tank volume, jacket coverage and port layout for your cellar.
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