Description
Square fermenters solve a specific problem: floor space. A square tank fits more working volume into a tight cellar footprint than a cylinder of the same height, and the flat panels insulate and clad more easily. The trade-off sits in the corners, where must and cleaning solution can stall. Every internal corner weld on our tanks is ground and polished to a smooth radius so a spray ball can reach the full interior.
Material and fabrication
Body sheets run 2 mm or 3 mm. SUS304 covers most wine and cider work; SUS316L is the better call when chloride levels are high or cleaning chemistry is aggressive. Below roughly 2,000 L, 2 mm is sufficient. Above that — or where the tank also acts as a pressure vessel — 3 mm holds shape better through vacuum and thermal cycling. Welds are TIG, back-purged, then pickled and passivated. Interior finish is 2B mill, or mirror polish to Ra ≤ 0.8 µm if you ask for it.
Cooling: belt or coil
A dimple jacket belt wraps the body panels and removes heat evenly during active fermentation, which matters for whites and for reds where you control the cap temperature. An internal coil pulls temperature down faster and can be retrofitted into a single-wall tank later. Single-wall units depend on room temperature or an external jacket; double-wall units carry their own polyurethane insulation and stainless cladding.
Specifications
| Working volume | 500–20,000 L, custom built |
| Body material | SUS304 / SUS316L |
| Sheet thickness | 2 mm / 3 mm |
| Wall type | Single wall or double wall with PU insulation |
| Cooling | Dimple jacket belt / internal coil |
| Design pressure | Atmospheric to 0.3 MPa, per requirement |
| Surface finish | 2B, mirror polish Ra ≤ 0.8 µm |
| Fittings | Manway, racking arm, sample valve, CIP, thermowell, airlock |
Common questions
What pressure can the tank hold? Fermentation vessels are usually built for low pressure only. If you plan to sparge or push with gas, tell us the target pressure at the quotation stage — wall thickness and the relief valve setting both change.
Can it be cleaned in place? Yes, provided the spray ball is sized and positioned for the tank height. Square corners need more flow than a cylinder; we normally specify the CIP pump head along with the tank.
Do I need a conical bottom? Conical bottoms help with lees and yeast dropout on small batches. Large square tanks more often use a flat or sloped floor with a racking arm, since the geometry gets expensive to fabricate.
Sizing comes down to batch volume, fermentation temperature target, and how much glycol capacity you already have. A 1,000 L tank and a 10,000 L tank with the same jacket area behave very differently on a warm day.
Tell us your batch size, wine type, number of tanks and available space. We can recommend tank volume, cooling area and configuration for your cellar.
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