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UT-60 Cylindroconical Unitank

UT-60 Cylindroconical Unitank

Model UT-60

Sixty hectolitres working volume for production cellars, with a reinforced cone, three cooling zones on request and a carbonation stone rated for the full tank height.

Total volume: 72hL
Working volume: 60hL
Design pressure: 3bar
Cone angle: 60°

Full specification

Description

At sixty hectolitres the engineering stops being about the shell and starts being about the cone. A full tank puts serious load on the cone-to-shell transition, and a jacket welded across that transition will crack eventually unless the cone is stiffened properly.

Crash cooling a large tank

Two zones will take a UT-60 from twenty degrees to two in around twenty-four hours with a correctly sized glycol supply. If your schedule needs that in twelve, specify the third zone at the order stage — retrofitting a jacket zone is not economic.

Cellar layout

Tanks this size want to be planned against your ceiling height before anything else. We check the tip-up radius during installation as well as the standing height, because a tank that fits standing up may not fit going in.

Engineering highlights

Ring-stiffened cone carries a full tank of beer without the deflection that opens up jacket welds over time.
Third cooling zone is available for cellars that need to crash a full sixty hectolitres inside twelve hours.
Carbonation stone is positioned and sized for the head pressure at this tank height, not borrowed from a smaller model.
Anchor and seismic restraint details supplied on request for regions that require them.

Specification

Technical data

Technical specification
Model	UT-60
Total volume	72 hL
Working volume	60 hL
Shell diameter	2400 mm
Overall height	4700 mm
Cone angle	60°
Design pressure	3 bar
Connected load	0.9 kW
Material	304 shell, 316L product contact
Lead time	12 – 14 weeks
Headspace	20 % at working volume
Cooling zones	2 standard, 3 optional
Cone	Reinforced, ring stiffened
Manway	Side, 450 mm, pressure rated
Insulation	100 mm polyurethane foam
Seismic	Anchor detail on request

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