Description
What a 7500 L Jacketed Tank Actually Does
Most wineries order this size for one of two jobs: red fermentation on skins, or a temperature-controlled vessel for cold soak and settling. Nominal volume is 7500 L, and we set the working volume around 6,000–6,400 L so there is headspace for cap rise and CO2. Whole-cluster ferments need more room than crushed must — tell us which you run before we cut the shell.
Fabrication Choices
AISI 304 on shell and cone is standard. 316L earns its cost when you ferment high-acid must, run extended maceration, or keep the tank in a CIP-acid cycle most of the year. We build a 3 mm cylinder shell and a 4 mm cone, TIG welded, welds ground flush, then pickled and passivated. Internal finish is Ra ≤0.8 µm on request, which is smooth enough that tartrate and lees release without scraping.
Cooling comes from dimple-plate jackets rather than an internal coil, so the tank still cleans properly. Two or three zones — cone, lower cylinder, upper cylinder — let you pull the must down during the fast part of fermentation without overshooting and stalling the yeast. 80 mm polyurethane insulation with 2 mm stainless cladding keeps glycol demand predictable in an unheated cellar.
Typical Applications
- Red fermentation with punch-down or pump-over
- Cold soak and pre-fermentation maceration
- Blending and short-term storage under inert gas
- Cider, perry, and fruit wine on the same platform
Specifications
| Parameter | Value |
|---|---|
| Nominal / working volume | 7500 L / approx. 6,000–6,400 L |
| Material | AISI 304 (316L optional) |
| Shell / cone thickness | 3 mm / 4 mm |
| Cooling | Dimple jacket, 2–3 zones |
| Insulation / cladding | 80 mm PU / 2 mm stainless |
| Design pressure | 0.3 MPa shell and jacket |
| Manway | 400 mm, hinged |
| Ports | Racking arm, sample valve, CIP spray ball, airlock or spunding |
| Finish | Ra ≤0.8 µm internal |
Questions We Get Before Ordering
Can it hold pressure? Shell and jacket are rated 0.3 MPa, fitted with a relief valve and either an airlock or spunding port. Never valve off the vent line.
How is CIP handled? Rotating spray ball on the top, drain in the cone center, and a racking arm you can rotate for clear wine. Confirm your pump can deliver 2–2.5 bar at the spray ball.
Small winery versus commercial plant? Small producers often accept a single jacket zone and manual glycol valves. Commercial cellars want zoned jackets, welded thermowells, and a control panel that logs fermentation curves.
Tell us your batch size, wine type, number of tanks and available space. We can recommend the tank volume, cooling area and configuration for your cellar.
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