Function:Fermentation |
Capacity:1000L |
Outline Size:φ1100*2200mm |
SUS304 Stainless Steel,thickness: 2mm; |
100% TIG welding with pure argon gas shield |
Two Layout Dimpled plate Glycol Jacket on the side,thickness:2mm |
Cooling media: glycol water or alcohol water. |
Mechanical relief valve,Shockproof pressure gauge on CIP arm |
Stringent tank/jacket test with pressure test |
Discharge port with butterfly valve |
Equip with top Manway |
Equip with side Manway |
Equip with level gauge |
CIP arm with 360° coverage rotatable CIP spraying ball |
Temperature sensor: PT-100 |
Welding seams brushed sand belt, |
4 heavy duty stainless steel legs with leveling footpads |
Constructed with 304 stainless steel (2mm thickness as standard, upgradeable to 316 for harsher environments), the tank withstands the acidic conditions of cider fermentation (pH 3.3–4.0) without degradation. All welds use 100% TIG welding with pure argon gas shield, followed by acid passivation and sand-belt brushing—this eliminates micro-cracks where bacteria could grow, maintaining sanitary conditions required for food-grade production. The tank’s heavy-duty stainless steel legs (with leveling footpads) add structural stability, preventing tipping or shifting during filling, fermentation, or cleaning.
To avoid off-flavors from yeast overheating, the tank is equipped with two-layout dimpled plate glycol jackets (2mm thickness) on the side. The jackets circulate glycol water or alcohol water, allowing precise temperature regulation (typically 10–20°C, the optimal range for cider yeast). A built-in PT-100 temperature sensor monitors internal conditions in real time, while a shockproof pressure gauge on the CIP arm tracks system pressure—ensuring consistent fermentation across every batch, even in variable ambient temperatures.
For clarity-focused cider production, the tank features a conical bottom that concentrates sediment (yeast, apple pulp residuals) at the lowest point, enabling easy removal via the discharge port (fitted with a butterfly valve). This design eliminates manual sediment scraping, saving time and reducing contamination risk. Additionally, a 360° rotatable CIP (Clean-In-Place) arm with a spraying ball ensures full interior coverage during cleaning—no blind spots, no need for disassembly. A mechanical relief valve further enhances safety by releasing excess pressure during fermentation.
The tank’s scalability makes it suitable for all production sizes: 100L models support small-batch experimentation (e.g., seasonal flavor tests like honey-cider or berry-infused cider), while 20-ton models power mass production lines for retail or distribution. Its temperature control ensures yeast activity stays consistent, resulting in uniform alcohol content (typically 4–8% ABV) and flavor profiles—critical for building brand loyalty.
Post-fermentation, the conical bottom simplifies sediment separation: once fermentation ends, sediment settles in the cone’s tip, and can be drained via the butterfly valve without disturbing the clear cider above. This eliminates the need for secondary filtration in many cases, reducing production time and preserving cider’s natural aroma. The result is a bright, cloud-free final product that meets consumer expectations for visual appeal.
Beyond cider, the tank’s sanitary design and corrosion resistance make it compatible with other low-alcohol fermented beverages (e.g., hard seltzer base or pear cider). It also works for pre-fermentation apple juice storage, as its stainless steel interior does not react with juice sugars or acids—adding value for facilities looking to streamline equipment use.
304 stainless steel offers the best balance of cost, durability, and sanitation for cider fermentation. It resists corrosion from cider’s acidity, does not leach chemicals into the beverage, and is easy to clean—critical for meeting food safety standards (e.g., FDA, EU 10/2011). For facilities using high-sulfite ciders, 316 stainless steel (more corrosion-resistant) is available as an upgrade.
Yes. While the standard model is 1000L, we offer custom capacities from 100L (craft batches) to 20 tons (commercial lines). Customization also includes jacket design (single or double-layer) and accessory add-ons (e.g., additional manways or sampling ports) to match specific production workflows.
The glycol jacket uses a closed-loop system: glycol water (or alcohol water, for sub-zero temperatures) circulates to absorb heat from the fermenting cider. In hot climates, the system can be paired with external chillers to maintain temperatures as low as 8°C; in cooler environments, it prevents overheating from yeast activity (fermentation generates 2–3°C of heat naturally).
Yes. The 360° CIP arm automates cleaning—simply connect it to your facility’s water and cleaning chemical lines, and the spraying ball covers every interior surface. The conical bottom and large manways (top and side) also allow manual access if needed, reducing cleaning time to 30–45 minutes per tank (depending on size).
Function:Fermentation |
Capacity:1000L |
Outline Size:φ1100*2200mm |
SUS304 Stainless Steel,thickness: 2mm; |
100% TIG welding with pure argon gas shield |
Two Layout Dimpled plate Glycol Jacket on the side,thickness:2mm |
Cooling media: glycol water or alcohol water. |
Mechanical relief valve,Shockproof pressure gauge on CIP arm |
Stringent tank/jacket test with pressure test |
Discharge port with butterfly valve |
Equip with top Manway |
Equip with side Manway |
Equip with level gauge |
CIP arm with 360° coverage rotatable CIP spraying ball |
Temperature sensor: PT-100 |
Welding seams brushed sand belt, |
4 heavy duty stainless steel legs with leveling footpads |
Constructed with 304 stainless steel (2mm thickness as standard, upgradeable to 316 for harsher environments), the tank withstands the acidic conditions of cider fermentation (pH 3.3–4.0) without degradation. All welds use 100% TIG welding with pure argon gas shield, followed by acid passivation and sand-belt brushing—this eliminates micro-cracks where bacteria could grow, maintaining sanitary conditions required for food-grade production. The tank’s heavy-duty stainless steel legs (with leveling footpads) add structural stability, preventing tipping or shifting during filling, fermentation, or cleaning.
To avoid off-flavors from yeast overheating, the tank is equipped with two-layout dimpled plate glycol jackets (2mm thickness) on the side. The jackets circulate glycol water or alcohol water, allowing precise temperature regulation (typically 10–20°C, the optimal range for cider yeast). A built-in PT-100 temperature sensor monitors internal conditions in real time, while a shockproof pressure gauge on the CIP arm tracks system pressure—ensuring consistent fermentation across every batch, even in variable ambient temperatures.
For clarity-focused cider production, the tank features a conical bottom that concentrates sediment (yeast, apple pulp residuals) at the lowest point, enabling easy removal via the discharge port (fitted with a butterfly valve). This design eliminates manual sediment scraping, saving time and reducing contamination risk. Additionally, a 360° rotatable CIP (Clean-In-Place) arm with a spraying ball ensures full interior coverage during cleaning—no blind spots, no need for disassembly. A mechanical relief valve further enhances safety by releasing excess pressure during fermentation.
The tank’s scalability makes it suitable for all production sizes: 100L models support small-batch experimentation (e.g., seasonal flavor tests like honey-cider or berry-infused cider), while 20-ton models power mass production lines for retail or distribution. Its temperature control ensures yeast activity stays consistent, resulting in uniform alcohol content (typically 4–8% ABV) and flavor profiles—critical for building brand loyalty.
Post-fermentation, the conical bottom simplifies sediment separation: once fermentation ends, sediment settles in the cone’s tip, and can be drained via the butterfly valve without disturbing the clear cider above. This eliminates the need for secondary filtration in many cases, reducing production time and preserving cider’s natural aroma. The result is a bright, cloud-free final product that meets consumer expectations for visual appeal.
Beyond cider, the tank’s sanitary design and corrosion resistance make it compatible with other low-alcohol fermented beverages (e.g., hard seltzer base or pear cider). It also works for pre-fermentation apple juice storage, as its stainless steel interior does not react with juice sugars or acids—adding value for facilities looking to streamline equipment use.
304 stainless steel offers the best balance of cost, durability, and sanitation for cider fermentation. It resists corrosion from cider’s acidity, does not leach chemicals into the beverage, and is easy to clean—critical for meeting food safety standards (e.g., FDA, EU 10/2011). For facilities using high-sulfite ciders, 316 stainless steel (more corrosion-resistant) is available as an upgrade.
Yes. While the standard model is 1000L, we offer custom capacities from 100L (craft batches) to 20 tons (commercial lines). Customization also includes jacket design (single or double-layer) and accessory add-ons (e.g., additional manways or sampling ports) to match specific production workflows.
The glycol jacket uses a closed-loop system: glycol water (or alcohol water, for sub-zero temperatures) circulates to absorb heat from the fermenting cider. In hot climates, the system can be paired with external chillers to maintain temperatures as low as 8°C; in cooler environments, it prevents overheating from yeast activity (fermentation generates 2–3°C of heat naturally).
Yes. The 360° CIP arm automates cleaning—simply connect it to your facility’s water and cleaning chemical lines, and the spraying ball covers every interior surface. The conical bottom and large manways (top and side) also allow manual access if needed, reducing cleaning time to 30–45 minutes per tank (depending on size).
