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Degong fermenters are custom made for craft breweries of all sizes. They are built for sanitary construction from 304 stainless steel; 60° cones with fully rotating racking arm assemblies come standard, along with dry hop ports and separate CIP and blowoff downpipes. The outlet of the tank comes with a fully removable port reducer to make yeast cake removal easier, and all tanks are fully jacketed and insulated for glycol cooling.
Advantages of the Cylindroconical Fermenter Shape
When a fermenter has its specific and recognizable shape, it offers the brewer many advantages scientifically speaking.
Better mixing because the optimal convection currents are produced by the rising gas (CO2) bubbles
It is easier to control the temperature inside a vessel of this shape
Easy to clean
Easy and hygienic to recover yeast from the cone base-this is because the aperture inside the cone is most typically around 70°(Degong offer 60-90 degree options) which is an angle that allows yeast to flow toward the apex of the cone.
If you want to get an offer, please feel free to contact me.
Degong fermenters are custom made for craft breweries of all sizes. They are built for sanitary construction from 304 stainless steel; 60° cones with fully rotating racking arm assemblies come standard, along with dry hop ports and separate CIP and blowoff downpipes. The outlet of the tank comes with a fully removable port reducer to make yeast cake removal easier, and all tanks are fully jacketed and insulated for glycol cooling.
Advantages of the Cylindroconical Fermenter Shape
When a fermenter has its specific and recognizable shape, it offers the brewer many advantages scientifically speaking.
Better mixing because the optimal convection currents are produced by the rising gas (CO2) bubbles
It is easier to control the temperature inside a vessel of this shape
Easy to clean
Easy and hygienic to recover yeast from the cone base-this is because the aperture inside the cone is most typically around 70°(Degong offer 60-90 degree options) which is an angle that allows yeast to flow toward the apex of the cone.
If you want to get an offer, please feel free to contact me.
