After the beer is fermented and mature, there will be turbid substances such as yeast and condensed solids in the fermentation liquid, which need to be filtered out. The filtered beer is clear and transparent, and the wine at this time is called "sake". The three-layer sake tank is used to hold sake. It is a transitional container equipment for the packaging workshop to bottle and can it into a finished product.

The three-layer sake tank is also called a wine storage tank, a pressure tank, etc. Generally, CO2 backup pressure is required for the use of sake tanks. The pressure of the sake tank needs to be increased to 0.20-0.25MPa during filling. Before filling, sake usually needs to stay in the three-layer sake tank for several hours. Before use, remember to clean and disinfect according to the regulations.

You may have questions: Can a fermentation tank be used as a sake tank? What is the difference between a sake tank and a fermentation tank?

Some three-layer sake tanks are similar to fermentation tanks, with functions such as cooling, heat preservation, and pressure bearing. However, the sake tanks in factories with fast sake turnover have basically no temperature control, only heat preservation.

Some three-layer sake tanks are different from fermentation tanks: different sealing heads, different diameter ratios, different installation methods, different use environments, different volumes and volume rates. Some sake tanks have a larger cone bottom angle and no spherical shape; they have a higher pressure resistance, up to 0.2MPa; compared with fermentation tanks, sake tanks are generally 90%-95%, and fermentation tanks are generally 80%-85%.

Of course, fermentation tanks can be used as sake tanks, but sake tanks are not suitable for fermentation tanks.