INDUSTRY COMPONENT

Stainless Steel Tank Body

Stainless steel tank body for industrial yogurt fermentation, designed for hygiene, temperature control, and durability.

Component Specifications

Definition
A cylindrical or rectangular stainless steel vessel that forms the main containment structure of an industrial-scale yogurt fermentation tank. It is engineered to maintain precise temperature control (typically 40-45°C for fermentation), withstand internal pressures, and facilitate easy cleaning and sanitation. The body includes features such as insulation jackets, agitation systems, and ports for monitoring and process integration.
Working Principle
The tank body provides a sealed, temperature-controlled environment where milk is inoculated with bacterial cultures (e.g., Lactobacillus bulgaricus, Streptococcus thermophilus) and held at optimal conditions for fermentation. Heat transfer occurs through jacketed walls or internal coils, while agitation ensures uniform mixing and consistency. The stainless steel construction prevents contamination and supports CIP (Clean-in-Place) systems.
Materials
Austenitic stainless steel (e.g., AISI 304 or 316L), with food-grade certification. Thickness: 2-5 mm, depending on capacity and pressure requirements. Surface finish: Ra ≤ 0.8 μm (electropolished or mechanically polished) to minimize bacterial adhesion.
Technical Parameters
  • Ports Inlet, outlet, sampling, CIP spray ball, temperature/pH probes
  • Capacity 500-10,000 liters
  • Agitation Top-mounted or side-entry mixer (10-50 RPM)
  • Insulation Polyurethane foam (50-100 mm thickness)
  • Design Pressure 0-3 bar
  • Operating Temperature 0-100°C
Standards
ISO 14159, DIN 11850, 3-A Sanitary Standards

Industry Taxonomies & Aliases

Commonly used trade names and technical identifiers for Stainless Steel Tank Body.

Parent Products

This component is used in the following industrial products

Engineering Analysis

Risks & Mitigation
  • Microbial contamination due to surface defects
  • Temperature fluctuation affecting fermentation
  • Corrosion from acidic products or cleaning agents
FMEA Triads
Trigger: Improper welding or surface finish
Failure: Bacterial biofilm formation
Mitigation: Use certified welders, electropolish surfaces, and implement strict CIP protocols.
Trigger: Insulation failure or heater malfunction
Failure: Inconsistent fermentation temperature
Mitigation: Install redundant temperature sensors, regular calibration, and use high-quality insulation materials.
Trigger: Exposure to chlorides or acidic environments
Failure: Pitting corrosion
Mitigation: Specify 316L stainless steel for enhanced corrosion resistance and monitor cleaning chemical concentrations.

Industrial Ecosystem

Compatible With

Interchangeable Parts

Compliance & Inspection

Tolerance
Dimensional tolerance ±2 mm, temperature control ±0.5°C
Test Method
Pressure testing (hydrostatic or pneumatic), surface roughness measurement, microbial swab tests

Buyer Feedback

★★★★☆ 4.6 / 5.0 (31 reviews)

"Standard OEM quality for Food Manufacturing applications. The Stainless Steel Tank Body arrived with full certification."

"Great transparency on the Stainless Steel Tank Body components. Essential for our Food Manufacturing supply chain."

"The Stainless Steel Tank Body we sourced perfectly fits our Food Manufacturing production line requirements."

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Frequently Asked Questions

Why is stainless steel used for yogurt fermentation tanks?

Stainless steel is corrosion-resistant, non-reactive, easy to clean, and meets food safety standards, preventing contamination and ensuring product purity.

How is temperature controlled in the tank body?

Temperature is regulated via a jacketed system (hot/cold water or glycol circulation) or internal coils, often with automated PID controllers for precision.

What maintenance is required for the tank body?

Regular CIP cycles, inspection for surface scratches or corrosion, and seal/gasket replacement to maintain hygiene and structural integrity.

Can I contact factories directly?

Yes, each factory profile provides direct contact information.

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