The Top Manway Fermentation Tank is a specialized fermentation vessel engineered with a pressure manway positioned at the tank’s top, a design that optimizes functionality for controlled fermentation environments. Unlike traditional fermentation tanks with side-mounted access points, this tank prioritizes ease of use, hygiene, and operational safety—key factors for industries where consistent fermentation results and product quality are critical.
Crafted primarily from high-grade stainless steel, the tank ensures exceptional durability, resistance to corrosion, and compliance with food and beverage hygiene standards. Its structure is tailored to minimize contamination risks, maintain airtight conditions, and simplify routine upkeep, making it a reliable choice for small-scale craft producers and large-scale industrial facilities alike. Whether used for yeast-driven fermentation in beer brewing or microbial processes in kombucha production, the tank’s top manway design addresses core pain points of traditional vessels, such as difficult access and leak vulnerabilities.
The Top Manway Fermentation Tank offers customizable specifications to align with diverse production needs, with key parameters outlined in the table below:
Specification Category | Details & Customization Options |
Material | High-grade stainless steel (standard); options for food-grade 304/316 stainless steel for enhanced corrosion resistance |
Tank Shape | Cylindrical (standard for general use); conical (optional, optimized for sediment separation) |
Pressure Rating | Basic: 0–15 PSI (for standard fermentation) |
Temperature Control | Cooling Jacket (standard, even heat distribution); Cooling Tube (optional, for precise temperature adjustment in high-viscosity mixtures) |
Manway Design | Pressure-sealed top manway; diameter options: 12–24 inches (customizable for equipment access); leak-proof gasket material (food-grade silicone) |
Capacity Range | 50–5,000 liters (customizable to match production scale, from craft batches to industrial volumes) |
Hygiene Features | Smooth internal surface (reduces residue buildup); CIP (Clean-in-Place) compatibility (optional, for automated cleaning) |
The tank’s defining top-mounted pressure manway eliminates the need for side access ports, which are common sources of leaks in traditional tanks. This design allows operators to easily reach the tank’s interior for cleaning, ingredient addition, or maintenance—no awkward positioning or disassembly required. The manway’s pressure-sealed gasket ensures an airtight seal during fermentation, critical for processes that rely on controlled oxygen levels (e.g., anaerobic fermentation in wine making).
Constructed from food-grade stainless steel, the tank resists rust, chemical corrosion, and microbial growth—essential for complying with FDA and EU food safety regulations. The material’s non-porous surface prevents residue buildup, reducing the risk of cross-contamination between batches. Unlike plastic or glass vessels, stainless steel retains structural integrity at extreme temperatures (from 0°C for cold fermentation to 50°C for warm kombucha processes), ensuring long-term durability (10+ years of service life with proper maintenance).
To maintain the stable temperatures required for consistent fermentation, the tank offers two temperature control options:
• Cooling Jacket: Wraps around the tank’s exterior to distribute cooling evenly, ideal for large-volume batches where uniform temperature is critical (e.g., lager beer fermentation, which requires 4–10°C).
• Cooling Tube: Inserted directly into the fermentation mixture, this option provides precise temperature adjustments for small batches or high-viscosity products (e.g., thick kombucha cultures), preventing hotspots that can disrupt microbial activity.
• Cylindrical Shape: Suits general fermentation needs, such as ale brewing or wine primary fermentation, where maximizing volume efficiency is a priority.
• Conical Shape: Features a tapered bottom that facilitates sediment (e.g., yeast, fruit pulp) collection and removal. This eliminates the need for manual siphoning, saving time and reducing product loss—especially valuable for craft beer brewing (where yeast reclamation is common) and fruit wine production.
Ideal for both craft and industrial beer production, the tank supports all fermentation stages—from primary yeast fermentation to secondary conditioning. The conical shape option simplifies yeast harvesting (a cost-saving practice for craft brewers), while the high-pressure rating variant enables in-tank carbonation (eliminating the need for separate carbonation tanks). The top manway also allows easy addition of hops, fruits, or spices for flavor customization.
Wine fermentation requires strict airtight conditions to prevent oxidation (which ruins flavor), and the tank’s pressure-sealed manway delivers this reliably. The cylindrical shape works well for red wine maceration, while the conical design aids in removing grape skins and sediment during white wine production. For cider makers, the tank’s stainless steel construction prevents interaction between the fermenting liquid and metal (avoiding off-flavors).
Kombucha fermentation relies on a symbiotic culture of bacteria and yeast (SCOBY), which is sensitive to contamination and temperature fluctuations. The tank’s smooth internal surface and CIP compatibility minimize contamination risks, while the cooling jacket/tube maintains the optimal 24–28°C range for SCOBY activity. The top manway also allows easy SCOBY insertion and harvesting.
Beyond alcoholic and probiotic beverages, the tank is used for fermenting sauces (e.g., kimchi brine, soy sauce), pickles, and even dairy products (e.g., kefir). Its food-grade material and customizable capacity make it adaptable to small-batch artisanal production (e.g., local pickle makers) and large-scale industrial lines (e.g., soy sauce factories).
A top manway eliminates the structural weakness of side ports, which are prone to leaks when exposed to fermentation pressure. It also provides direct, unobstructed access to the tank’s interior—making cleaning, maintenance, and ingredient addition faster and safer. Side manways often require operators to reach into tight spaces, increasing the risk of spills or contamination.
Yes—models with a high-pressure rating (15–30 PSI) are designed to withstand the pressure required for in-tank carbonation. This is particularly useful for beer and sparkling wine producers, as it streamlines the production process by combining fermentation and carbonation in one vessel, reducing equipment costs and space needs.
The standard material is food-grade stainless steel, with options for 304 or 316 stainless steel. Both grades are FDA-approved for food contact: 304 is ideal for most beverage applications, while 316 offers enhanced resistance to acidic liquids (e.g., sour beers, citrus-based ciders) and saltwater (for fermented seafood sauces).
Choose a cooling jacket for large-volume batches (500+ liters) or processes where uniform temperature is critical (e.g., lager fermentation). A cooling tube is better for small batches (under 500 liters) or high-viscosity mixtures (e.g., thick kombucha), as it delivers more precise, localized cooling without disrupting the fermenting liquid.
Most models offer optional CIP (Clean-in-Place) compatibility, which allows integration with automated cleaning systems. This is ideal for large-scale facilities that need to clean tanks quickly and consistently between batches. Even without CIP, the tank’s smooth internal surface and wide top manway make manual cleaning straightforward.
The Top Manway Fermentation Tank is a specialized fermentation vessel engineered with a pressure manway positioned at the tank’s top, a design that optimizes functionality for controlled fermentation environments. Unlike traditional fermentation tanks with side-mounted access points, this tank prioritizes ease of use, hygiene, and operational safety—key factors for industries where consistent fermentation results and product quality are critical.
Crafted primarily from high-grade stainless steel, the tank ensures exceptional durability, resistance to corrosion, and compliance with food and beverage hygiene standards. Its structure is tailored to minimize contamination risks, maintain airtight conditions, and simplify routine upkeep, making it a reliable choice for small-scale craft producers and large-scale industrial facilities alike. Whether used for yeast-driven fermentation in beer brewing or microbial processes in kombucha production, the tank’s top manway design addresses core pain points of traditional vessels, such as difficult access and leak vulnerabilities.
The Top Manway Fermentation Tank offers customizable specifications to align with diverse production needs, with key parameters outlined in the table below:
Specification Category | Details & Customization Options |
Material | High-grade stainless steel (standard); options for food-grade 304/316 stainless steel for enhanced corrosion resistance |
Tank Shape | Cylindrical (standard for general use); conical (optional, optimized for sediment separation) |
Pressure Rating | Basic: 0–15 PSI (for standard fermentation) |
Temperature Control | Cooling Jacket (standard, even heat distribution); Cooling Tube (optional, for precise temperature adjustment in high-viscosity mixtures) |
Manway Design | Pressure-sealed top manway; diameter options: 12–24 inches (customizable for equipment access); leak-proof gasket material (food-grade silicone) |
Capacity Range | 50–5,000 liters (customizable to match production scale, from craft batches to industrial volumes) |
Hygiene Features | Smooth internal surface (reduces residue buildup); CIP (Clean-in-Place) compatibility (optional, for automated cleaning) |
The tank’s defining top-mounted pressure manway eliminates the need for side access ports, which are common sources of leaks in traditional tanks. This design allows operators to easily reach the tank’s interior for cleaning, ingredient addition, or maintenance—no awkward positioning or disassembly required. The manway’s pressure-sealed gasket ensures an airtight seal during fermentation, critical for processes that rely on controlled oxygen levels (e.g., anaerobic fermentation in wine making).
Constructed from food-grade stainless steel, the tank resists rust, chemical corrosion, and microbial growth—essential for complying with FDA and EU food safety regulations. The material’s non-porous surface prevents residue buildup, reducing the risk of cross-contamination between batches. Unlike plastic or glass vessels, stainless steel retains structural integrity at extreme temperatures (from 0°C for cold fermentation to 50°C for warm kombucha processes), ensuring long-term durability (10+ years of service life with proper maintenance).
To maintain the stable temperatures required for consistent fermentation, the tank offers two temperature control options:
• Cooling Jacket: Wraps around the tank’s exterior to distribute cooling evenly, ideal for large-volume batches where uniform temperature is critical (e.g., lager beer fermentation, which requires 4–10°C).
• Cooling Tube: Inserted directly into the fermentation mixture, this option provides precise temperature adjustments for small batches or high-viscosity products (e.g., thick kombucha cultures), preventing hotspots that can disrupt microbial activity.
• Cylindrical Shape: Suits general fermentation needs, such as ale brewing or wine primary fermentation, where maximizing volume efficiency is a priority.
• Conical Shape: Features a tapered bottom that facilitates sediment (e.g., yeast, fruit pulp) collection and removal. This eliminates the need for manual siphoning, saving time and reducing product loss—especially valuable for craft beer brewing (where yeast reclamation is common) and fruit wine production.
Ideal for both craft and industrial beer production, the tank supports all fermentation stages—from primary yeast fermentation to secondary conditioning. The conical shape option simplifies yeast harvesting (a cost-saving practice for craft brewers), while the high-pressure rating variant enables in-tank carbonation (eliminating the need for separate carbonation tanks). The top manway also allows easy addition of hops, fruits, or spices for flavor customization.
Wine fermentation requires strict airtight conditions to prevent oxidation (which ruins flavor), and the tank’s pressure-sealed manway delivers this reliably. The cylindrical shape works well for red wine maceration, while the conical design aids in removing grape skins and sediment during white wine production. For cider makers, the tank’s stainless steel construction prevents interaction between the fermenting liquid and metal (avoiding off-flavors).
Kombucha fermentation relies on a symbiotic culture of bacteria and yeast (SCOBY), which is sensitive to contamination and temperature fluctuations. The tank’s smooth internal surface and CIP compatibility minimize contamination risks, while the cooling jacket/tube maintains the optimal 24–28°C range for SCOBY activity. The top manway also allows easy SCOBY insertion and harvesting.
Beyond alcoholic and probiotic beverages, the tank is used for fermenting sauces (e.g., kimchi brine, soy sauce), pickles, and even dairy products (e.g., kefir). Its food-grade material and customizable capacity make it adaptable to small-batch artisanal production (e.g., local pickle makers) and large-scale industrial lines (e.g., soy sauce factories).
A top manway eliminates the structural weakness of side ports, which are prone to leaks when exposed to fermentation pressure. It also provides direct, unobstructed access to the tank’s interior—making cleaning, maintenance, and ingredient addition faster and safer. Side manways often require operators to reach into tight spaces, increasing the risk of spills or contamination.
Yes—models with a high-pressure rating (15–30 PSI) are designed to withstand the pressure required for in-tank carbonation. This is particularly useful for beer and sparkling wine producers, as it streamlines the production process by combining fermentation and carbonation in one vessel, reducing equipment costs and space needs.
The standard material is food-grade stainless steel, with options for 304 or 316 stainless steel. Both grades are FDA-approved for food contact: 304 is ideal for most beverage applications, while 316 offers enhanced resistance to acidic liquids (e.g., sour beers, citrus-based ciders) and saltwater (for fermented seafood sauces).
Choose a cooling jacket for large-volume batches (500+ liters) or processes where uniform temperature is critical (e.g., lager fermentation). A cooling tube is better for small batches (under 500 liters) or high-viscosity mixtures (e.g., thick kombucha), as it delivers more precise, localized cooling without disrupting the fermenting liquid.
Most models offer optional CIP (Clean-in-Place) compatibility, which allows integration with automated cleaning systems. This is ideal for large-scale facilities that need to clean tanks quickly and consistently between batches. Even without CIP, the tank’s smooth internal surface and wide top manway make manual cleaning straightforward.
