Anaerobic digestion tank

Anaerobic digestion tanks in beer brewing
Anaerobic digestion tanks are particularly important in beer brewing. The yeast is added to the tank during the brewing process and the beer, i.e. the slurry, will begin to ferment. It is then stored or bottled. This is the last significant step in the beer production.

Anaerobic digestion tanks in wine production 
Anaerobic digestion tanks are indispensable when it comes to wine production as well. The must, consisting of pressed grapes,  can be heated during the fermentation process which lasts several days. This is why many anaerobic digestions tanks for producing wine have a temperature regulator. The colder the fermentation process is, the lighter the wine at the end.

Many winemakers don’t leave the fermentation process to chance and take control of it by regulating the temperature. White wine usually ferments at seven to ten degrees. Red wine can be fermented at up to 20 degrees.

Anaerobic digestion tanks = pressure tanks?
Pressure will generally build up in an anaerobic digestion tank due to the digestion process, which said tank must be able to withstand. So, anaerobic digestion tanks can also be called pressure tanks. Anaerobic digestion tanks must be able to withstand pressure and not yield even under high pressure. Stability is another important factor to consider when purchasing a tank that is to be used for anaerobic digestion. The tank should also have equipment for equalising pressure.

Cleaning and operating

Anaerobic digestion tanks are mainly used in the food industry. For this reason, hygiene and cleanliness play a significant role, particularly when a tank is used for different varieties of beer, etc. Residue must then be removed and not affect subsequent production.

The CIP method for effective cleaning
The CIP method is an effective method for cleaning anaerobic digestion tanks that are part of a production loop. Cleaning in process is an effective way of cleaning tanks and their equipment without taking them out of the production loop. The cleaning process can be completed in a single pass. This does away with the need for tediously taking the production loop apart and putting it back together, which in turn prevents individual parts from being lost or damaged. Thanks to this cleaning method being so thorough all residue is removed, allowing the fermentation tank to be put back into operation without issue. The CIP method also increases the lifespan of the tanks.

We’d be happy to advise you! We’re experts in tanks and are passionate when it comes to selling you your perfect tank.