Search results for "din10 thermowell speidel tanks 6"

A simple and robust red fermentation tank based on the Pumpover style of cap management, with a twist. Instead of standard pumpover flooding, this tank is used in a partial-delestage technique where approxiamtely half the fermenting juice is transferred out of the tank once a cap has formed. As the juice is pumped out and the cap descends through the tank, offset horizontal stainless bars that are welded in place within the tank cause the cap to naturally break up. Then the removed juice is pumped back in through the external piping and through the spinning flooder head in the tank ceiling, wetting and re-submerging the cap! 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. 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection and rotating juice flooder Horizontal offset cap-breaking bars  

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This is a replacement lid for use with any Speidel tank with a diameter of 630mm. It will come with an airlock, White Gasket, Pump, and necessary tubing and clamps. This product can be ordered individually, and does not need to accompany a tank order.

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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! Now th eFD-IT tank improves on the original Pneumatic Punchdown system by moving the pneumaitc piston inside the tank, accomodating wineries with ceiling height restrictions and allowing for tanks to be used to process much smaller lots of must (as little as 40% of full tank capacity!) 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection 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! Now th eFD-IT tank improves on the original Pneumatic Punchdown system by moving the pneumaitc piston inside the tank, accomodating wineries with ceiling height restrictions and allowing for tanks to be used to process much smaller lots of must (as little as 40% of full tank capacity!) 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 gate-style opening allows for fine netering of how fast you allow must to flow out of the tank. Especially useful with thin musts. 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection 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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A simple and robust red fermentation tank based on the Pumpover style of cap management, with a twist. Instead of standard pumpover flooding, this tank is used in a partial-delestage technique where approxiamtely half the fermenting juice is transferred out of the tank once a cap has formed. As the juice is pumped out and the cap descends through the tank, offset horizontal stainless bars that are welded in place within the tank cause the cap to naturally break up. Then the removed juice is pumped back in through the external piping and through the spinning flooder head in the tank ceiling, wetting and re-submerging the cap! 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. 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection and rotating juice flooder Horizontal offset cap-breaking bars  

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A simple and robust red fermentation tank based on the Pumpover style of cap management, with a twist. Instead of standard pumpover flooding, this tank is used in a partial-delestage technique where approxiamtely half the fermenting juice is transferred out of the tank once a cap has formed. As the juice is pumped out and the cap descends through the tank, offset horizontal stainless bars that are welded in place within the tank cause the cap to naturally break up. Then the removed juice is pumped back in through the external piping and through the spinning flooder head in the tank ceiling, wetting and re-submerging the cap! Must Discharge: Forward sloped Fermentation Manway with hinged door opening. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection and rotating juice flooder Horizontal offset cap-breaking bars  

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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! Now th eFD-IT tank improves on the original Pneumatic Punchdown system by moving the pneumaitc piston inside the tank, accomodating wineries with ceiling height restrictions and allowing for tanks to be used to process much smaller lots of must (as little as 40% of full tank capacity!) 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection 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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Speidel’s FD-DF Red Wine Fermentation Tank integrates Air Pulse technology directly into your fermentation tank without the need for additional equipment. Increasingly, today’s research is indicating that there are a lot of benefits to controlled oxygen contact during red wine fermentation. Previously considered Public Enemy #1 in the winery, oxygen is now being specifically introduced to the fermenting wine at certain phases. To make this process easier and more approachable, and to eliminate the need for exterior equipment, Speidel developed their FD-DF tank. The tanks is equipped with a set of 4 programmable air-injection nozzles with inline check valves, for total control on the part of the winemaker. Duration of and interval between air injections can be controlled, as well as the inlet pressure. The incoming air can be used to break up and flush CO2 from the cap, causing it to fall back into the fermenting juice for better extraction in addition to helping drive tannin complexing reactions and ensuring healthy ferments to reduce instances of slow or sluggish fermentation. Must Discharge: Forward sloped Fermentation Manway with hinged door opening Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. 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. Speidel recommends an accumulation tank for the compressor that can store 1000L or air compressed to 6 bar (265 gal at 90 psi) Speidel recommends that either the compressor natively outputs a filtered, oil-free air or that the compressed air be conditioned before entering the nozzles and tank/must. As filters, Speidel recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent.

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Speidel’s FD-DF Red Wine Fermentation Tank integrates Air Pulse technology directly into your fermentation tank without the need for additional equipment. Increasingly, today’s research is indicating that there are a lot of benefits to controlled oxygen contact during red wine fermentation. Previously considered Public Enemy #1 in the winery, oxygen is now being specifically introduced to the fermenting wine at certain phases. To make this process easier and more approachable, and to eliminate the need for exterior equipment, Speidel developed their FD-DF tank. The tanks is equipped with a set of 4 programmable air-injection nozzles with inline check valves, for total control on the part of the winemaker. Duration of and interval between air injections can be controlled, as well as the inlet pressure. The incoming air can be used to break up and flush CO2 from the cap, causing it to fall back into the fermenting juice for better extraction in addition to helping drive tannin complexing reactions and ensuring healthy ferments to reduce instances of slow or sluggish fermentation. Must Discharge: Automatic, motorized must-discharge arms with gate-style opening allows for fine netering of how fast you allow must to flow out of the tank. Especially useful with thin musts. Must-Discharge motor requires 380V, 3-phase power. Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. 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. Speidel recommends an accumulation tank for the compressor that can store 1000L or air compressed to 6 bar (265 gal at 90 psi) Speidel recommends that either the compressor natively outputs a filtered, oil-free air or that the compressed air be conditioned before entering the nozzles and tank/must. As filters, Speidel recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent.

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Speidel’s FD-DF Red Wine Fermentation Tank integrates Air Pulse technology directly into your fermentation tank without the need for additional equipment. Increasingly, today’s research is indicating that there are a lot of benefits to controlled oxygen contact during red wine fermentation. Previously considered Public Enemy #1 in the winery, oxygen is now being specifically introduced to the fermenting wine at certain phases. To make this process easier and more approachable, and to eliminate the need for exterior equipment, Speidel developed their FD-DF tank. The tanks is equipped with a set of 4 programmable air-injection nozzles with inline check valves, for total control on the part of the winemaker. Duration of and interval between air injections can be controlled, as well as the inlet pressure. The incoming air can be used to break up and flush CO2 from the cap, causing it to fall back into the fermenting juice for better extraction in addition to helping drive tannin complexing reactions and ensuring healthy ferments to reduce instances of slow or sluggish fermentation. 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. 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. Speidel recommends an accumulation tank for the compressor that can store 1000L or air compressed to 6 bar (265 gal at 90 psi) Speidel recommends that either the compressor natively outputs a filtered, oil-free air or that the compressed air be conditioned before entering the nozzles and tank/must. As filters, Speidel recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent.

Read more less

The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! Now th eFD-IT tank improves on the original Pneumatic Punchdown system by moving the pneumaitc piston inside the tank, accomodating wineries with ceiling height restrictions and allowing for tanks to be used to process much smaller lots of must (as little as 40% of full tank capacity!) 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection 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  

Read more less

The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! Now th eFD-IT tank improves on the original Pneumatic Punchdown system by moving the pneumaitc piston inside the tank, accomodating wineries with ceiling height restrictions and allowing for tanks to be used to process much smaller lots of must (as little as 40% of full tank capacity!) 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection 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  

Read more less

Speidel’s FD-DF Red Wine Fermentation Tank integrates Air Pulse technology directly into your fermentation tank without the need for additional equipment. Increasingly, today’s research is indicating that there are a lot of benefits to controlled oxygen contact during red wine fermentation. Previously considered Public Enemy #1 in the winery, oxygen is now being specifically introduced to the fermenting wine at certain phases. To make this process easier and more approachable, and to eliminate the need for exterior equipment, Speidel developed their FD-DF tank. The tanks is equipped with a set of 4 programmable air-injection nozzles with inline check valves, for total control on the part of the winemaker. Duration of and interval between air injections can be controlled, as well as the inlet pressure. The incoming air can be used to break up and flush CO2 from the cap, causing it to fall back into the fermenting juice for better extraction in addition to helping drive tannin complexing reactions and ensuring healthy ferments to reduce instances of slow or sluggish fermentation. Must Discharge: Forward sloped Fermentation Manway with hinged door opening Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. 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. Speidel recommends an accumulation tank for the compressor that can store 1000L or air compressed to 6 bar (265 gal at 90 psi) Speidel recommends that either the compressor natively outputs a filtered, oil-free air or that the compressed air be conditioned before entering the nozzles and tank/must. As filters, Speidel recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent.

Read more less

A simple and robust red fermentation tank based on the Pumpover style of cap management, with a twist. Instead of standard pumpover flooding, this tank is used in a partial-delestage technique where approxiamtely half the fermenting juice is transferred out of the tank once a cap has formed. As the juice is pumped out and the cap descends through the tank, offset horizontal stainless bars that are welded in place within the tank cause the cap to naturally break up. Then the removed juice is pumped back in through the external piping and through the spinning flooder head in the tank ceiling, wetting and re-submerging the cap! 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. 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection and rotating juice flooder Horizontal offset cap-breaking bars  

Read more less

The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! Now th eFD-IT tank improves on the original Pneumatic Punchdown system by moving the pneumaitc piston inside the tank, accomodating wineries with ceiling height restrictions and allowing for tanks to be used to process much smaller lots of must (as little as 40% of full tank capacity!) 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection 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  

Read more less

Speidel’s FD-DF Red Wine Fermentation Tank integrates Air Pulse technology directly into your fermentation tank without the need for additional equipment. Increasingly, today’s research is indicating that there are a lot of benefits to controlled oxygen contact during red wine fermentation. Previously considered Public Enemy #1 in the winery, oxygen is now being specifically introduced to the fermenting wine at certain phases. To make this process easier and more approachable, and to eliminate the need for exterior equipment, Speidel developed their FD-DF tank. The tanks is equipped with a set of 4 programmable air-injection nozzles with inline check valves, for total control on the part of the winemaker. Duration of and interval between air injections can be controlled, as well as the inlet pressure. The incoming air can be used to break up and flush CO2 from the cap, causing it to fall back into the fermenting juice for better extraction in addition to helping drive tannin complexing reactions and ensuring healthy ferments to reduce instances of slow or sluggish fermentation. Must Discharge: Forward sloped Fermentation Manway with hinged door opening Key Features: Tank ceiling in AISI316 Stainless, tank walls and base in AISI304. 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. Speidel recommends an accumulation tank for the compressor that can store 1000L or air compressed to 6 bar (265 gal at 90 psi) Speidel recommends that either the compressor natively outputs a filtered, oil-free air or that the compressed air be conditioned before entering the nozzles and tank/must. As filters, Speidel recommends either the FESTO FRC-1/2-D MIDI-A (Part No. 159591) or the SMC AC40A-F04DE or equivalent.

Read more less

The age-old, and still practiced, process of manual punch down is now modernized, automated and brought to a larger scale thanks to Speidel! Now th eFD-IT tank improves on the original Pneumatic Punchdown system by moving the pneumaitc piston inside the tank, accomodating wineries with ceiling height restrictions and allowing for tanks to be used to process much smaller lots of must (as little as 40% of full tank capacity!) 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection 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! Now th eFD-IT tank improves on the original Pneumatic Punchdown system by moving the pneumaitc piston inside the tank, accomodating wineries with ceiling height restrictions and allowing for tanks to be used to process much smaller lots of must (as little as 40% of full tank capacity!) 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 gate-style opening allows for fine netering of how fast you allow must to flow out of the tank. Especially useful with thin musts. 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection 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! Now th eFD-IT tank improves on the original Pneumatic Punchdown system by moving the pneumaitc piston inside the tank, accomodating wineries with ceiling height restrictions and allowing for tanks to be used to process much smaller lots of must (as little as 40% of full tank capacity!) 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 gate-style opening allows for fine netering of how fast you allow must to flow out of the tank. Especially useful with thin musts. 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection 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! Now th eFD-IT tank improves on the original Pneumatic Punchdown system by moving the pneumaitc piston inside the tank, accomodating wineries with ceiling height restrictions and allowing for tanks to be used to process much smaller lots of must (as little as 40% of full tank capacity!) 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 gate-style opening allows for fine netering of how fast you allow must to flow out of the tank. Especially useful with thin musts. 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection 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! Now th eFD-IT tank improves on the original Pneumatic Punchdown system by moving the pneumaitc piston inside the tank, accomodating wineries with ceiling height restrictions and allowing for tanks to be used to process much smaller lots of must (as little as 40% of full tank capacity!) 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 gate-style opening allows for fine netering of how fast you allow must to flow out of the tank. Especially useful with thin musts. 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. Integrated 50mm (2") pumpover piping with 2" Tri-Clamp connection 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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