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FERMENTATION TANK

Industrial Fermentation Tank

Advanced controlled fermentation technology for fermented dairy products

Our high-performance fermentation tank is designed for the optimal development of microbial cultures essential to the production of yogurt and other fermented dairy products. Compliant with the strictest hygiene standards, it guarantees optimized fermentation times and consistent quality in the finished product.

Type: Aseptic fermentation tank with multiparameter control

Application: Stirred yogurts, set yogurts, drinking yogurts, fermented milks

Advantage: Homogeneous fermentation and precise temperature control ±0.5°C

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Main features of the Fermentation Tank

High-precision temperature control: ±0.5°C across the entire tank
Variable agitation with propeller or anchor system depending on viscosity
Available capacities: 500 to 20,000 liters depending on configuration
High-density polyurethane insulation for optimal temperature maintenance
Mirror-polished interior coating Ra ≤ 0.8 µm for optimal cleaning
Real-time pH and acidity control system with alarms
Constructed entirely of food-grade AISI 316L stainless steel
Certifications: CE, FDA, EHEDG, 3-A Sanitary Standards, ISO 9001
PLC control with 15" touchscreen HMI interface and fermentation curve recording
Integrated automatic CIP cleaning system

Full description

Our industrial fermentation tank represents excellence in the controlled development of microbial cultures. Designed to maintain optimal and consistent fermentation conditions, it guarantees reproducible quality batch after batch.

Multiparameter control technology allows for real-time monitoring of fermentation progress with automatic control of pH, acidity, and temperature. The advanced hydrodynamic design ensures perfect homogeneity of the product and cultures.

The variable speed agitation system automatically adapts to the increasing viscosity of the product during fermentation, thus preventing coagulum breakage and ensuring a perfect texture.

Technical data of the Fermentation Tank

Setting	Specifications
Machine type	Aseptic fermentation tank with double jacket
Nominal capacity	500 - 20,000 liters
fermentation temperature range	20-55°C (adjustable)
Temperature accuracy	±0.5°C
Type of agitation	Propeller/anchor, variable speed 5-45 rpm
Operating pressure	Up to 3 bar
Materials in contact	AISI 316L, EPDM, NBR, PTFE
Energy consumption	15-80 kW depending on capacity
Steam pressure (heating)	3-6 bar
Ice water (cooling)	2-10°C as needed
Installed electrical power	20-100 kW

Advanced Features and Details

Standard features	Optional modules
Double jacket for heating/cooling	Integrated CO₂ control system
Variable speed agitation with variator	Automatic starter culture injection system
Automatic CIP cleaning	SIP (Sterilize-in-Place) sterilization
Integrated pH/temperature sensors	Online viscosity controller
15" Touchscreen User Interface	Ethernet connection and SCADA supervision
Recording of HACCP parameters	Complete crop traceability system
Aseptic sampling valve	Online biomass analyzer
IP66 protection	Complete aseptic hygienic enclosure

FEATURES DETAILS

Advanced temperature control system

The thermal regulation system uses a double jacket with alternating circulation of hot and chilled water for precise temperature control. Multiple sensors positioned at different heights ensure perfect thermal homogeneity throughout the tank, essential for uniform crop development.

Optimized agitation and homogenization

Two agitation systems are available: a propeller for low-viscosity products and an anchor for viscous products. The programmable speed controller automatically adjusts the agitation speed according to viscosity changes during fermentation, preserving the coagulum structure.

Monitoring and control of fermentation parameters

The integrated monitoring system continuously tracks pH, acidity, temperature, and optionally viscosity. Real-time fermentation curves allow for precise process control and automatic shutdown when target parameters are reached.

Areas of application

Our fermentation tank is suitable for various applications in the dairy and food industries:

Stirred yogurts - Fermentation with controlled stirring for a smooth texture
Firm yogurts - Fermented in vats without stirring
Drinking yogurts - Fermentation followed by homogenization
Fermented milks - Kefir, buttermilk, lassi
Fresh cheeses - Pre-fermentation before draining
Probiotic products - Development of specific cultures

Advantages of controlled fermentation

Reproducible quality

Precise control of fermentation parameters ensures consistent quality batch after batch, with reproducible organoleptic and textural characteristics.

Optimizing production times

Optimized fermentation cycles reduce production times while maintaining quality, thus increasing line productivity.

Loss reduction

Automatic detection of the end of fermentation and continuous monitoring minimize the risks of over-fermentation and production losses.

Technical Frequently Asked Questions

Expert questions on UHT sterilizers and ultra-high temperature processing technologies

Ultra-high temperature (UHT) processing uses higher temperatures (135-150°C) for a very short time (2-8 seconds) to completely sterilize the product, eliminating all microorganisms and spores. Traditional pasteurization uses lower temperatures (72-85°C) for a longer period, reducing but not completely eliminating the microbial load. UHT milk has a shelf life of several months without refrigeration, unlike pasteurized milk, which only keeps for a few days in the refrigerator.

Direct heating via steam injection allows for extremely rapid heating (a few seconds) with minimal thermal impact on the product, thus better preserving its organoleptic qualities. It is particularly well-suited to sensitive products such as creams and high-density preparations. Indirect heating via a heat exchanger offers greater energy efficiency and is ideal for standard products like milk. Our UHT-Flexy system combines the advantages of both technologies to meet the specific needs of the product.

The airless evaporator operates under vacuum conditions to remove air and dissolved gases from the product, particularly oxygen, which is responsible for oxidation. For milk, it acts as a deodorizer by eliminating unwanted volatile compounds. For juices, it incorporates an aroma recovery system that condenses and reintroduces natural flavors into the product. This technology significantly extends shelf life and improves the stability of the final product.

Our UHT system guarantees complete elimination of all pathogenic microorganisms and their spores, with a reduction of more than 12 log (99.9999999999%) of bacteria. This efficacy is validated by microbiological tests conforming to international standards. The system maintains a temperature accuracy of ±0.5°C and a controlled holding time with a maximum deviation of ±0.2 seconds, ensuring perfect sterilization with every cycle.

Our optimized UHT technology combines ultra-fast heating and immediate cooling to minimize the thermal impact on nutritional components. The preservation of heat-sensitive vitamins (including B1, B6, B12, and C) is maximized thanks to extremely short processing times. Milk proteins undergo minimal denaturation, preserving their biological value. Comparative studies show a retention of over 90% of the original vitamins, compared to 50-70% in traditional processes.

Our UHT sterilizer is extremely versatile and can process a wide range of liquid products: whole, skimmed, and standardized milk; all types of cream (whipped, pastry, fresh); plant-based drinks (soy, almond, oat, rice); pure fruit juices and nectars; smoothies; liquid soups and sauces; dessert mixes; and even some high-viscosity products thanks to our specialized UHT-Flexy system. Each configuration is optimized for the specific product with customized processing parameters.