In the rapidly developing beverage and fermented food industries, fermentation technology has become the core link for improving product quality and competitiveness. Whether you are a brewery, kombucha brand, or a manufacturer of functional fermented products, such as lactic acid bacteria and sauces, a high-performance commercial fermentation tank is an indispensable piece of infrastructure.
What is a commercial fermenter?
Commercial fermenter is a closed container used in the production process of microbial fermentation, commonly used in industries such as beer, fruit wine, kombucha, soy sauce, lactic acid beverages, and probiotic preparations. It provides an ideal environment for microbial growth through precise control of temperature, pressure, stirring, pH, and dissolved oxygen.
Compared with home or laboratory-grade fermenters, commercial fermenters are larger (usually ranging from 200L to 10,000L) and support continuous production, automated cleaning (CIP), data recording, and remote monitoring.
Mainstream commercial fermenter types in 2025
Not all fermenters have the same structure and function. Depending on the process requirements and beer style, brewers will choose different types of fermenters. Here is a detailed introduction to several mainstream commercial fermenter types:
Open fermenter
This traditional type of commercial fermenter is common in classic Belgian or German brewing processes. Its open structure exposes the wort directly to the air, making it easy for wild yeast and microorganisms in the environment. In some beer styles, this “open inoculation” is seen as an advantage that imparts unique flavors; but in other occasions, it may also bring contamination risks. Therefore, open fermenters usually require more frequent cleaning and manual monitoring.
Closed fermentation tanks
Closed fermentation tanks are the mainstream choice of modern breweries. They completely isolate the wort from the outside environment, minimize the risk of contamination, and help achieve a stable and controllable fermentation process. This type is suitable for the production needs of most modern craft beer and is a key equipment to ensure product quality consistency.
Cylindrical Conical Fermentation Tank
This type of fermentation tank combines a cylindrical top with a conical bottom. The conical bottom facilitates the centralized collection of yeast and sediment and supports multiple stages of fermentation, drainage, and secondary fermentation in the same tank. This design improves operating efficiency and is one of the most commonly used equipment in commercial-scale breweries.
Unitank Fermentation System
The Unitank system is an extension of the cylindrical conical tank, which can complete the fermentation and conditioning stages in the same container. Since there is no need to transfer the beer liquid, the risk of oxidation and contamination is greatly reduced, while the integration of the brewing process is improved. For small or medium-sized breweries that pursue high efficiency and stable quality, the Unitank system is an attractive choice.
Horizontal Lager Fermentation Tanks
Designed specifically for larger production, horizontal fermentation tanks have a large liquid contact area, which facilitates a slow and steady cold conditioning process. These tanks are usually placed in cold rooms for long-term low-temperature maturation, which is an important part of the traditional lager beer flavor formation.
Key configurations of commercial fermenters
Temperature control system
Precise temperature control is the key to successful fermentation. In 2025, most high-quality equipment will be equipped with PLC/PID controllers, supporting high-precision temperature control of ±0.1°C.
Common methods: jacketed water bath, electric heating, or refrigerant circulation system.
Gas control system
Supports the introduction of air, oxygen, CO₂, etc., regulates dissolved oxygen and pH, and is often equipped with flow meters, air filters, foam probes, etc.
Cleaning system
Automatic cleaning spray ball + alkali/acid circulation, effectively reducing labor costs and cross-contamination risks; configuration usually includes: cleaning pump, tank nozzle, and pipe return system.
Materials and surface treatment
- Main materials: SUS304 (food grade), SUS316L (more corrosion-resistant, suitable for pharmaceutical and special processes).
- Surface treatment: internal mirror polishing (Ra<0.4μm) to reduce bacterial colony residue.
Data recording and intelligent control
The commercial fermenter integrates PLC system, which can be connected to SCADA/HMI to realize remote real-time monitoring and alarm. It has functions such as data export, historical curve, and intelligent formula call.
6 factors to consider when choosing a commercial fermenter
Fermentation type
The fermentation method determines the basic structure and supporting configuration of the fermenter. Aerobic fermentation usually requires an efficient oxygen supply and stirring system, while anaerobic fermentation focuses more on sealing and air pressure control. Clarifying your fermentation process is the first step in selecting a model.
Capacity planning
The capacity of a commercial fermenter should match the actual output to avoid wasting resources. At the same time, the possibility of future business expansion should also be considered. Choosing equipment that supports modular expansion or batch production will be more flexible. Common capacities range from 100L to 100,000L.
Material selection
High-quality fermentation tanks are usually made of 304 or 316L stainless steel, which has good corrosion resistance and cleanliness. If your process involves acidic or high-salt environments, be sure to choose higher-grade materials to avoid the additional costs caused by frequent replacement in the later stage.
Automation level
From basic manual valve operation to fully automated control with an integrated SCADA system, different automation levels will directly affect the equipment price and labor costs. Evaluate your operating mode and budget and choose the control solution that best suits your production process.
Compliance and Certification
For industries such as food, beverage, and pharmaceuticals, fermenters must comply with local and international regulations, such as FDA, cGMP, or EU CE certification. Ensuring that equipment meets relevant standards not only ensures product quality but also helps to pass regulatory audits smoothly.
Budget
Price is not the only consideration. A small automated fermentation tank may bring higher efficiency and lower labor costs, and the return on investment will be more substantial in the long run. It is a wise choice to make a comprehensive assessment based on the service life, maintenance frequency and operating costs.
Fermentation tank type | Capacity range | Common application scenarios | Estimated price range (USD) | Main Features |
Open Fermentation Tank | 1 – 10BBL | Traditional Ale, Small Batch Experimental Brewing | $2,000 – $10,000 | Open top, manual control required, high risk of contamination |
Closed Cylindroconical | 5 – 200BBL | Commercial production of mainstream craft beer styles | $8,000 – $80,000 | Conical bottom, sealed structure, strong adaptability |
Unitank | 5 – 150 BBL | Integrated operation of fermentation and aging | $10,000 – $100,000 | Integrated process, space saving, efficient operation |
Horizontal Lager Tank | 5 – 100BBL | Lager beer fermentation and cold storage | $6,000 – $50,000 | Horizontal design, optimized for lager beer |
Comparison of industry application cases in 2025
Application Industry | Recommended fermentation tank types | Core Requirements | Equipment capacity |
Craft Beer | Cone bottom CCT fermenter | CO₂ pressure control, CIP system, low temperature fermentation | 500L~3000L |
kombucha | Normal pressure oval bottom tank | Precise temperature control, food grade material, no need for pressure resistance | 300L~2000L |
Medicines/Probiotics | Mechanical stirring tank | Mix well, sterilize system, SUS316L | 100L~1000L |
Soy sauce/condiments | Atmospheric pressure stirred fermentation tank | Large batch, long cycle, automatic slag discharge | 1000L~10000L |
FAQ
I am planning to open a small brewery. What size fermentation tank should I choose?
The selection of fermentation tanks mainly depends on your production plan and the brewing volume per batch. For small breweries, it is recommended to start from 5 BBL to 15 BBL. This capacity range is suitable for trial production and small-scale market launch.
Do fermentation tanks need to be cleaned after each brewing?
Yes, the fermentation tank should be thoroughly cleaned after each brewing. Using a CIP automatic cleaning system not only improves cleaning efficiency but also effectively prevents bacterial residues and cross-contamination.
Can fermentation tanks brew different styles of beer?
Yes, but it is necessary to ensure that they are thoroughly cleaned and disinfected before each style change, especially when switching from a high-ester flavor to a refreshing beer. It is very important to avoid flavor interference.
Is stainless steel the preferred material for fermentation tanks?
Yes. Stainless steel (usually SUS304 or 316L) has become the industry standard for brewing equipment due to its advantages such as corrosion resistance, high-temperature resistance, easy cleaning, and no odor residue. It is particularly suitable for food and alcohol fermentation fields with high hygiene requirements.
Can the fermenter be customized according to my fermentation product?
Of course. Commercial fermenters can be customized according to specific process requirements, such as adding cooling jackets, stirring devices, PH/DO probes, tank top stirrers, mirror windows, discharge methods, etc., suitable for different types of microbial fermentation products.
Do you provide installation guidance and after-sales service?
Yes, MICET provides transportation, installation and commissioning, operation training, and after-sales maintenance support for brewing equipment to ensure smooth production for customers.
