7 BBL Conical Jacketed Fermenter with Integrated Cooling System

A 7 BBL unitank is usually the point where a brewpub stops guessing and starts scheduling. At roughly 1000L working volume, this tank fits a 5–7 BBL brewhouse without forcing you into a second cellar expansion. We build these as jacketed conical fermenters with glycol cooling zones on the cone and body, so you control fermentation temperature instead of chasing it.

Vessel Construction and Stainless Selection

Standard shells are SUS304, 3mm on the body with a 4mm dished top and 60° conical bottom. Breweries running kettle sours, high-acid fruit additions, or aggressive CIP chemistry generally move to 316L — the molybdenum content slows chloride pitting in the cone where liquid sits longest.

Every internal seam is TIG welded and purged, then ground and passivated. Interior finish runs 0.4–0.8μm Ra mechanically polished or 320-grit acid-washed depending on your cleaning regime. We do not skip passivation on weld zones; it is the most common source of early pitting we see in returned tanks.

Cooling Jackets and Pressure

The cooling area matters more than the tank volume on paper. For 7 BBL, we typically fit a 1.2m² cone jacket plus 2.4m² body jacket, sized for a 25–30% glycol ratio at 28–30°F supply. Undersized jackets are why some 7 BBL tanks take 18 hours to crash from 68°F to 34°F.

Working pressure is 15 psi, tested at 30 psi. A 15 psi ASME-style relief valve on the top manway is not optional — spunding and closed transfers will find any weak seal. Gaskets are EPDM standard; silicone and FKM available for specific chemical exposure.

Ports and Utility Connections

Standard port layout: 1.5in tri-clamp racking arm on the cone, 2in bottom dump, 1.5in CIP spray ball on the top, 1.5in blow-off, sample valve, and two 3/4in glycol in/out per jacket. We can shift port positions for breweries with fixed hard-piping or low ceiling clearance — send a plant layout drawing before fabrication.

Specifications

FAQ

Can I carbonate in this tank? Yes, at 15 psi working pressure with a properly set relief valve. If you routinely spund above 1.5 vol CO2, specify a higher-pressure rating at order.

Why conical instead of flat bottom? Cone geometry gives you yeast harvesting without racking losses and cleaner trub separation on dry-hopped beers.

How do I clean it? CIP with a rotating spray ball, 1–2% caustic at 140–160°F, followed by acid rinse. Verify spray ball coverage on the cone before production runs.

Tell us your batch size, beer type, number of fermentation tanks and available space. We can recommend the tank volume, cooling area and configuration for your brewery.