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UT-10 Cylindroconical Unitank

UT-10 Cylindroconical Unitank

Model UT-10

A ten hectolitre working volume tank matched to a single CV-1000 brew, with two independent cooling zones so different parts of the tank can be held at different temperatures.

Total volume: 12hL
Working volume: 10hL
Design pressure: 3bar
Cone angle: 60°

Full specification

Description

The UT-10 is sized so one CV-1000 brew fills it exactly, with twenty-five per cent headspace left for the foam that active fermentation produces. That relationship — one brew, one tank — is what keeps a small cellar simple.

Two zones, not one

A single jacket forces a compromise: cool the cone and you stall the fermentation, cool the belly and the yeast never compacts. Two zones with separate valves and separate sensors let you hold the beer warm while it finishes maturing, then chill it from the bottom up.

Pressure that means something

Three bar is a real design pressure with a certified relief valve, not a marketing figure. It lets the beer carbonate naturally under its own pressure, and be moved between tanks without ever touching air — which is what keeps it tasting fresh.

Engineering highlights

Two independent cooling zones let you chill the bottom of the tank while the main body stays at fermentation temperature.
Rated for genuine pressure fermentation, so the tank can carbonate the beer naturally as it ferments.
The internal cleaning spray is tested on every tank before it leaves the workshop, so it reaches every surface it should.
The steep cone bottom lets yeast settle and drain out cleanly, with no manual scraping.

Specification

Technical data

Technical specification
Model	UT-10
Total volume	12 hL
Working volume	10 hL
Shell diameter	1300 mm
Overall height	3050 mm
Cone angle	60°
Design pressure	3 bar
Connected load	0.4 kW
Material	304 shell, 316L product contact
Lead time	8 – 10 weeks
Headspace	25 % at working volume
Cooling zones	2 — cone and belly
Jacket	Laser-welded dimple plate
Insulation	80 mm polyurethane foam
Internal finish	Polished sanitary finish
Carbonation	Built-in carbonation stone

Dimensions are nominal and exclude platforms and insulation. Voltage, frequency and connection standards are built to the destination market.

Process flow, stage by stage

Select any stage to read what happens inside it, the process parameters we hold it to, and exactly which systems in the catalogue cover that part of the line.

The Process

Grist milling and dry handling

A two-roller mill cracks the husk without shredding it, then a dust-tight auger drops the grist straight into the hydrator. Gap is set from the panel so the same recipe delivers the same crush every single brew day.

Roller gap 0.9 – 1.2 mm

Grist throughput 600 kg/h

Dust extraction ATEX rated

Systems covering this stage

Step mashing under recipe control

Steam or electric elements drive the mash through each enzymatic rest. The controller holds every step within a tight band and logs the whole curve, so a recipe written once repeats on any vessel in the range.

Step accuracy ±0.5 °C

Rest range 35 – 78 °C

Agitator VFD 0 – 30 rpm

Systems covering this stage

Wort separation and sparging

A fine stainless screen and slow-moving rakes draw clear wort from the grain bed without compacting it. The system watches the flow continuously and adjusts itself before the bed can stick.

Open area 11 %

Bed depth 320 mm

Run-off time 75 – 95 min

Systems covering this stage

Wort boiling and evaporation

An internal steam heater gives a rolling but gentle boil at a controlled rate, driving off unwanted flavours while protecting the colour of the beer. Steam vapour goes to a condenser so the brewhouse stays dry and the heat is recovered.

Evaporation 4 – 6 %/h

Boil time 60 – 90 min

Heat recovery Vapour condenser

Systems covering this stage

Settling and clarifying

The wort enters at an angle that sets up a smooth rotation, and the solids gather into a tight cone at the centre of the floor. A short rest leaves bright, clear wort ready for cooling, with very little lost.

Inlet velocity 3.5 m/s

Rest time 20 min

Wort loss < 4 %

Systems covering this stage

Heat exchange and aeration

A two-stage heat exchanger takes the wort from the kettle down to fermentation temperature in a single pass, recovering the heat into the hot water tank along the way. Sterile air is added inline, ready for the yeast.

Outlet temperature 8 – 20 °C

Knockout time 45 min

Dissolved oxygen 8 – 12 ppm

Systems covering this stage

Fermentation and conditioning

Conical fermentation tanks carry the beer all the way from yeast to packaging without a transfer. Two independent cooling zones let different parts of the tank sit at different temperatures, and every tank holds its own setting.

Control band ±0.3 °C

Cycle time 14 – 21 days

Headspace 25 %

Systems covering this stage

Counter-pressure filling and seaming

A rotary counter-pressure filler purges each can, fills it under pressure and seams it under a carbon dioxide blanket. Low dissolved oxygen pickup is what keeps the beer tasting the same on week six as on day one.

Oxygen pickup < 40 ppb

Fill accuracy ±3 mL

Formats 330 / 440 / 473 mL