The open-top fermenter (sloped bottom) represents a perfect fusion of traditional craftsmanship and modern hygienic design. It sacrifices the absolute gas protection of fully enclosed fermentation in exchange for unparalleled operational flexibility and sediment discharge efficiency.
| Capacity | Diameter (mm) | Height (mm) | Plate thickness (mm) |
| 5HL | 1000 | 1900 | 2.5 |
| 10HL | 1200 | 2100 | 2.5 |
| 15HL | 1300 | 2100 | 2.5 |
| 20HL | 1450 | 2200 | 2.5 |
| 30HL | 1700 | 2500 | 3.0 |
| 40HL | 1800 | 2700 | 3.0 |
| 50HL | 1950 | 2950 | 3.0 |
| 60HL | 2100 | 3200 | 4.0 |
| 80HL | 2200 | 3400 | 4.0 |
| 100HL | 2400 | 3670 | 4.0 |
| 150HL | 2800 | 3950 | 4.0 |
| 200HL | 3200 | 3950 | 4.0 |
It is particularly well-suited for:
~ Fermentation processes requiring frequent material contact (such as fruit wines with skin fermentation).
~ Small-batch, artisanal production.
~ Production lines where post-fermentation sediment discharge and cleaning efficiency are prioritized.
~ Producing beverages that benefit from micro-oxidation or the specific flavors developed through open fermentation.
Its advantage lies in integrating “human involvement” with “production efficiency,” providing brewers with a powerful tool that enables hands-on process control while meeting the demands of modern hygiene and high-efficiency production.
