Stainless Steel Wine Tanks

The FO-M tank from Speidel is very similar to the the standard FO style variable volume storage tank. The FO-M tank, however, has been specially altered to make it more useful as a fermentation tank, and comes pre-fitted with the most standard features equipped on tanks used for red fermentations. And they have the same degree of flexibility and customization available as the standard FO style tank, but offer an easy starting point and cost savings for tanks destined for red fermentation. And don't miss out on Spediel's Mobile Must Plunger, which makes punch downs fast, easy and automatic! Key Features Available in 28 sizes covering 6 different tank diameters from 1,100L to 15,200L Tank is equipped with rectangular manway for must discharge. Legs elevated to 52cm height for easier must discharge. Can be extended up to 80cm to accommodate a macro bin under the manway. Bottom drain is rotated to just in front of the left tank leg so it's out of the way of must receptacle. 1,100L & 1,600L Tanks equipped with 1.5" TC racking and drainage ports. All other tanks equipped with 2" TC. Larger fittings available by request Reinforced racking ports prevent tank wall flex and can support the weight of a tank mixer. All tanks include a lifting arm. Mobile, forkliftable Pneumatic Must Plunger available to go with these tanks! Click Here for more information on the key features of all Speidel Tanks. Note: Over tightening the airlock / orange bulk head can cause it to crack. Only thread the airlock down until it feels snug. Do not over tighten.    

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The FO-M tank from Speidel is very similar to the the standard FO style variable volume storage tank. The FO-M tank, however, has been specially altered to make it more useful as a fermentation tank, and comes pre-fitted with the most standard features equipped on tanks used for red fermentations. And they have the same degree of flexibility and customization available as the standard FO style tank, but offer an easy starting point and cost savings for tanks destined for red fermentation. And don't miss out on Spediel's Mobile Must Plunger, which makes punch downs fast, easy and automatic! Key Features Available in 28 sizes covering 6 different tank diameters from 1,100L to 15,200L Tank is equipped with rectangular manway for must discharge. Legs elevated to 52cm height for easier must discharge. Can be extended up to 80cm to accommodate a macro bin under the manway. Bottom drain is rotated to just in front of the left tank leg so it's out of the way of must receptacle. 1,100L & 1,600L Tanks equipped with 1.5" TC racking and drainage ports. All other tanks equipped with 2" TC. Larger fittings available by request Reinforced racking ports prevent tank wall flex and can support the weight of a tank mixer. All tanks include a lifting arm. Mobile, forkliftable Pneumatic Must Plunger available to go with these tanks! Click Here for more information on the key features of all Speidel Tanks. Note: Over tightening the airlock / orange bulk head can cause it to crack. Only thread the airlock down until it feels snug. Do not over tighten.    

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The FO-M tank from Speidel is very similar to the the standard FO style variable volume storage tank. The FO-M tank, however, has been specially altered to make it more useful as a fermentation tank, and comes pre-fitted with the most standard features equipped on tanks used for red fermentations. And they have the same degree of flexibility and customization available as the standard FO style tank, but offer an easy starting point and cost savings for tanks destined for red fermentation. And don't miss out on Spediel's Mobile Must Plunger, which makes punch downs fast, easy and automatic! Key Features Available in 28 sizes covering 6 different tank diameters from 1,100L to 15,200L Tank is equipped with rectangular manway for must discharge. Legs elevated to 52cm height for easier must discharge. Can be extended up to 80cm to accommodate a macro bin under the manway. Bottom drain is rotated to just in front of the left tank leg so it's out of the way of must receptacle. 1,100L & 1,600L Tanks equipped with 1.5" TC racking and drainage ports. All other tanks equipped with 2" TC. Larger fittings available by request Reinforced racking ports prevent tank wall flex and can support the weight of a tank mixer. All tanks include a lifting arm. Mobile, forkliftable Pneumatic Must Plunger available to go with these tanks! Click Here for more information on the key features of all Speidel Tanks. Note: Over tightening the airlock / orange bulk head can cause it to crack. Only thread the airlock down until it feels snug. Do not over tighten.    

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The FO-M tank from Speidel is very similar to the the standard FO style variable volume storage tank. The FO-M tank, however, has been specially altered to make it more useful as a fermentation tank, and comes pre-fitted with the most standard features equipped on tanks used for red fermentations. And they have the same degree of flexibility and customization available as the standard FO style tank, but offer an easy starting point and cost savings for tanks destined for red fermentation. And don't miss out on Spediel's Mobile Must Plunger, which makes punch downs fast, easy and automatic! Key Features Available in 28 sizes covering 6 different tank diameters from 1,100L to 15,200L Tank is equipped with rectangular manway for must discharge. Legs elevated to 52cm height for easier must discharge. Can be extended up to 80cm to accommodate a macro bin under the manway. Bottom drain is rotated to just in front of the left tank leg so it's out of the way of must receptacle. 1,100L & 1,600L Tanks equipped with 1.5" TC racking and drainage ports. All other tanks equipped with 2" TC. Larger fittings available by request Reinforced racking ports prevent tank wall flex and can support the weight of a tank mixer. All tanks include a lifting arm. Mobile, forkliftable Pneumatic Must Plunger available to go with these tanks! Click Here for more information on the key features of all Speidel Tanks. Note: Over tightening the airlock / orange bulk head can cause it to crack. Only thread the airlock down until it feels snug. Do not over tighten.    

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with hinged door opening Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with hinged door opening Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with hinged door opening Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with hinged door opening Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with hinged door opening Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN  stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with hinged door opening Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with hinged door opening Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN  stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with gate-style opening allows of fine netering  of how fast you allow must to flow out of the tank. Especially useful with thin musts. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with gate-style opening allows of fine netering  of how fast you allow must to flow out of the tank. Especially useful with thin musts. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with gate-style opening allows of fine netering  of how fast you allow must to flow out of the tank. Especially useful with thin musts. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with gate-style opening allows of fine netering  of how fast you allow must to flow out of the tank. Especially useful with thin musts. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with gate-style opening allows of fine netering  of how fast you allow must to flow out of the tank. Especially useful with thin musts. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with gate-style opening allows of fine netering  of how fast you allow must to flow out of the tank. Especially useful with thin musts. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Forward sloped Fermentation Manway with gate-style opening allows of fine netering  of how fast you allow must to flow out of the tank. Especially useful with thin musts. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Automatic, motorized must-discharge arms with hinged door opening. Must-Discharge motor requires 380V, 3-phase power. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DINstainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Automatic, motorized must-discharge arms with hinged door opening. Must-Discharge motor requires 380V, 3-phase power. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Automatic, motorized must-discharge arms with hinged door opening. Must-Discharge motor requires 380V, 3-phase power. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Automatic, motorized must-discharge arms with hinged door opening. Must-Discharge motor requires 380V, 3-phase power. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Automatic, motorized must-discharge arms with hinged door opening. Must-Discharge motor requires 380V, 3-phase power. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! This simple but effective system features an external  pneumatic cylinder which drives the punching assembly. During the downward stroke the folding stainless punching wings lay flat against the top of the pommace cap and push the solids back into the fermenting wine. On the upward stroke of the cycle the wings set at angle which induces the wings to rotate about 30 degrees, position themselves over a fresh segment of the cap, and the cycle then repeats itself. The whole cap can be punched in as little as 5-6 punch cycles—about 15 minutes! The duration of time that the tank performs punch downs, and the interval of time between them, are adjustable depending on your individual vineyard, vintage and winemaking style. Must Discharge: Automatic, motorized must-discharge arms with hinged door opening. Must-Discharge motor requires 380V, 3-phase power. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. Tank ceiling is reinforced to withstand the punchdown forces. Forward set, vertical 40 cm (16”) top hatch with 2” Tri-Clamp ferrule Ladder support bow NW 10 DIN stainless thermowell with thermometer insert NW 20 DIN stainless sample valve Standard 2” Tri-Clamp racking and total drain outlets. Stainless steel electronic control box System Electrical and Pneumatic Requirements: 220V, 1-phase, 60Hz power for the control system. Compressor should be able to provide 500L/min at 6 bar pressure with a minimum of 90L tank capacity (17.7 CFM at 87 psi with a 24 gallon tank). Speidel recommends that the compressed air be conditioned before entering the pneumatic cylinder and recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent. Air Consumption per punch cycle: Immersion Depth Air Consumption 1000 mm 12.3 liters 1250 mm 15.3 liters 1500 mm 18.3 liters 1750 mm 21.4 liters  

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