These maturing tanks are designed to contain the apple juice after the fermentation process and they are used at a working pressure of 0.5-1 bar. The juice is stored at a temperature below 5°C. The residual sugars at the end of the fermentation process enable a natural carbonation and the pressure level is maintained by means of a controlled delivery of carbon dioxide.
The tanks for storing cider are top-quality, safe and extremely practical.
They are manufactured paying great attention to the materials, components and production processes, and made entirely of AISI 304L-316L stainless steel, or carbon steel. All the tanks are fitted with a special hollow space for the circulation of glycol, assuring an optimal heat exchange and a considerable energy saving.
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