Versatile Liquid Handling Solutions for Food, Beverage, and Industrial Operations (100L-50,000L)

Stainless Steel Tanks for Food and Beverage Production

أوعية تخزين ومزج من 100 لتر إلى 50,000 لتر - هيكل من الدرجة الغذائية SUS304/316L مع تخصيص كامل لأي استخدام لمناولة السوائل.

Dual-Function Range – Storage tanks for passive holding and blending tanks with integrated agitators for formulation and mixing.
Food-Grade Construction – SUS304/316L stainless steel, ≤0.4μm inner surface finish, CIP-compatible design across all configurations.
Fully Customizable – Jacketed heating/cooling, insulation, pressure rating, agitator type and PLC control tailored to your process requirements.
Widest Capacity Range – 100L to 50,000L, serving breweries, wineries, dairies, juice producers, food processors and industrial facilities.

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Specialized Expertise in Food-Grade Tank Manufacturing

Dual-Purpose Design: Storage & Blending

Storage Tanks: Passive vessels designed for long-term liquid holding without active mixing. Ideal for finished products, raw materials, or intermediate storage between production stages. Features include temperature control jackets, level indicators, and bottom discharge valves.
Blending Tanks: Active mixing vessels equipped with agitators or impellers for uniform blending, dissolving, and homogenizing. Ideal for formulation, flavor blending, ingredient dissolving, and batch preparation. Features include variable-speed agitators, temperature control, and CIP-compatible design.

Food-Grade Hygienic Construction

SUS304/316L Stainless Steel: Food-grade material resistant to corrosion, acidic liquids (pH 2.5-7.0), and high-moisture environments. SUS316L recommended for highly acidic products (wine, cider, kombucha) or saltwater applications
≤0.4μm Surface Finish: Pharmaceutical-grade polishing prevents bacterial growth, residue buildup, and flavor contamination. Smooth surfaces simplify cleaning and reduce sanitation time by 40-50%
CIP-Compatible Design: Fully welded seams, rounded corners, and spray ball integration enable automated Clean-In-Place cleaning. Reduces cleaning time from 2-3 hours(manual) to 45-60 minutes (automated).

Scalability for Growing Operations

ZPET’s modular tank design allows facilities to start with core storage/blending capacity (2-4 tanks) and expand by adding tanks, mixing systems, or temperature control as production grows. Our tanks support scaling from 500L/week (small operations) to 100,000L/week (industrial facilities) without replacing core equipment.

Choose Your Stainless Steel Tank Type & Capacity

ZPET offers stainless steel tanks in two main categories (Storage Tanks and Blending Tanks) with capacities ranging from 100L to 50,000L, designed for different applications and production scales

Storage Tanks (200L-50,000L)

Passive Liquid Holding for Finished Products & Raw Materials

Capacity Range: 200L to 50,000L (customizable)
Best For: Finished product storage (beer, wine, juice), raw material holding (water, syrups, oils), intermediate storage between production stages
Key Advantage: Long-term liquid preservation with optional temperature control—ideal for maintaining product quality during storage or distribution
Configuration: Vertical or horizontal orientation | Jacketed or non-jacketed | Atmospheric or pressurized (up to 3 bar)
Applications: Beer bright tanks, wine aging tanks, juice storage, dairy holding tanks, water reservoirs, oil storage

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Blending Tanks (100L-50,000L)

Active Mixing for Formulation & Batch Preparation

Capacity Range: 100L to 50,000L (customizable)
Best For: Beverage blending (beer, wine, juice, coffee), ingredient dissolving (sugar, flavors), formulation (sauces, syrups), homogenizing (dairy, emulsions)
Key Advantage: Integrated agitator systems ensure uniform mixing and consistent product quality—ideal for complex formulations requiring precise ingredient distribution
Configuration: Top-mounted or bottom-mounted agitators | Variable-speed control | Jacketed heating/cooling | PLC automation (optional)
Applications: Beer blending, wine blending, juice formulation, cold brew coffee dilution, syrup mixing, dairy beverage preparation

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Specialty Tanks (Custom Configurations)

Tailored Solutions for Unique Applications

خزانات التخمير: Conical bottom design for yeast harvesting (beer, wine, cider, kombucha)
خزانات البيرة اللامعة: Horizontal tanks for carbonation and clarification
Jacketed Tanks: Multi-zone heating/cooling for precise temperature control
Pressurized Tanks: Up to 3 bar pressure rating for carbonated beverages or nitrogen infusion
Insulated Tanks: Polyurethane or rock wool insulation for hot/cold storage

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Storage Tank vs Blending Tank Comparison

Both tank types available in SUS304/316L, with optional CIP cleaning, insulation, and pressure rating

Feature	Storage Tank	Blending Tank
Primary Function	Passive liquid holding	Active mixing and blending
Agitator/Mixer	Not included	Integrated agitator (top or bottom-mounted)
Typical Applications	Finished product storage, raw material holding	Formulation, ingredient dissolving, batch preparation
التحكم في درجة الحرارة	Optional jacketed heating/cooling	Optional jacketed heating/cooling
Capacity Range	200L-50,000L	100L-50,000L
Process Role	Intermediate or final storage	Pre-processing and formulation

Engineering Features for Consistent Quality

SUS304 Stainless Steel

Standard food-grade material for most applications (beer, wine, juice, water)

SUS316L Stainless Steel

Upgraded material for highly acidic liquids (kombucha, cider, vinegar) or saltwater applications

≤0.4μm Surface Finish

Pharmaceutical-grade polishing prevents bacterial growth and simplifies cleaning

Vertical Tanks

Space-efficient design for facilities with limited floor space (most common for 200L-5,000L)

Horizontal Tanks

Lower profile for facilities with height restrictions or for carbonation applications (bright beer tanks)

Conical Bottom

Facilitates sediment removal and complete drainage (fermentation tanks, blending tanks)

Flat Bottom

Standard design for storage tanks without sediment concerns

Temperature Control System (Optional)

Jacketed Tanks:

Heating Jacket: Steam or hot water circulation for dissolving sugars, warming liquids, or pasteurization (60-90°C)
سترة التبريد: Glycol or chilled water circulation for cold storage, fermentation, or temperature-sensitive products (2-15°C)
Multi-Zone Jackets: 2-3 independent zones for precise temperature gradients (fermentation tanks)

Insulation:

Polyurethane Foam: 50-80mm insulation reduces heat loss/gain and energy consumption by 30-40%
Rock Wool: High-temperature insulation for hot storage applications (80-100°C)

Blending Tank Agitator Systems

Agitator Types:

Top-Mounted Agitators: Most common design, accessible for maintenance, suitable for low to medium viscosity liquids
Bottom-Mounted Agitators: Prevents surface foaming, ideal for carbonated or oxygen-sensitive liquids
Side-Entry Agitators: Space-saving design for large tanks (10,000L+)

Impeller Options:

Propeller: Axial flow, ideal for low-viscosity liquids (water, juice, beer)
Paddle: Radial flow, suitable for medium-viscosity liquids (syrups, sauces)
Turbine: High-shear mixing for emulsions or suspensions (dairy, cosmetics)

Speed Control: Variable-speed drives (VFD) for precise mixing intensity (50-500 RPM)

نظام التنظيف CIP

Automated Cleaning:

Spray Ball Coverage: 360° rotating or fixed spray balls ensure complete interior cleaning
CIP Cycle: Alkaline wash (caustic) → water rinse → acid wash (optional) → final rinse → sanitizer
Water Recovery: Recirculation system reduces water consumption by 40-50%

Cleaning Cycle Time: 45-60 minutes per tank (vs. 2-3 hours manual cleaning)

Complete Cider Production Process

Step 1

Apple Selection & Crushing (2-4 hours)

•Wash and sort apples (remove damaged or rotten fruit)
•Crush apples using maceration tanks to create apple pomace
•Optional: Blend different apple varieties for desired flavor profile

الخطوة 2

Apple Selection & Crushing (2-4 hours)

-ضغط الثفل باستخدام مكابس هوائية أو ميكانيكية
-تحقيق محصول عصير 70-80% (500 كجم تفاح = 350-400 لتر عصير)
-اختياري: بسترة العصير (75-80 درجة مئوية لمدة 15 دقيقة) للقضاء على الخميرة البرية

الخطوة 3

Apple Selection & Crushing (2-4 hours)

-نقل العصير إلى خزانات التخمير
-التلقيح بخميرة عصير التفاح (خميرة عصير التفاح (Saccharomyces cerevisiae أو سلالات عصير التفاح المتخصصة)
-مراقبة درجة الحرارة (12-20 درجة مئوية) والجاذبية النوعية يوميًا
-اكتمل التخمير عندما تستقر الجاذبية النوعية (عادةً 1.000-1.005)

الخطوة 4

تخمير ثانوي (7-14 يوم، اختياري)

-نقل عصير التفاح إلى أوعية ثانوية
-أضف منقوع النكهة (التوت، القفزات، التوابل، التوابل) أو تعتيق النكهة لإضفاء التعقيد
-الكربنة الطبيعية (تكييف الزجاجة) أو الكربنة القسرية (1.8-2.5 حجم ثاني أكسيد الكربون)
-مراقبة الضغط ومستويات الكربنة

الخطوة 5

Apple Selection & Crushing (2-4 hours)

-إزالة رواسب الخميرة والجسيمات باستخدام نظام الترشيح
-النقل إلى الخزانات الساطعة لتعديل الكربنة
-زجاجة، أو علبة، أو برميل للتوزيع

الخطوة 6

Apple Selection & Crushing (2-4 hours)

-التنظيف المكاني الآلي للتنظيف المكاني باستخدام معقمات من الدرجة الغذائية
-تعقيم الخزانات بين الدفعات لمنع التلوث