As an example, single-skinned tanks if you have space in your 4 deg cool room, or insulated and jacketed tanks so we can circulate glycol to keep your premium ice cream mix in the best possible condition.

To achieve the best possible product and yield, we will use our extensive experience and expertise in fermented foods, and include designs such as cone bases in tank bottoms, scraped surface agitation, instrumentation to control the process, and rapid cooling systems to chill your final product.

Depending on the degree of accuracy that your process demands, we will use load cells, flow meters, or level sensors (or a combination of these) for measuring and dosing your ingredient.

From powder blending, wet milling, high-shearing and hydration of your ingredient we accurately build your product mix for further processing.

Starting with the required volume and dimensions of your required vessel, and its purpose our design team will determine if you will require a single, double or triple skinned tank with dimple pad and/or insulation.

From there, we’ll work with you to determine the placement of the vessel on-site, where the on the tank a manway may be required, the positioning of inlet and outlet piping for both the product and CIP as well as all associated valving that may be included.

Once the above information has been gathered, we will complete fabrication in our workshop before sending the tank to site for installation. As we take installation into account from the beginning of the design process, we know the anchoring points for the tank and where all associated piping will be going, considerably speeding up all on-site works.

Whether you’re looking for a straightforward tank design or something more customised, our team can help.