Protects the product contact surface
A stainless interior, smooth weld seams and a dead-leg-free design eliminate the buildup points that would otherwise raise the product's microbiological load.
Product group 04
Hygienic Process Equipment
Hygienic storage tanks, pasteurizers and custom-built stainless tanks. Hygienic design and stainless steel solutions for food, beverage and process applications.
Volume100 – 50,000 liters
Body materialAISI 304L / 316L
Surface finishRa ≤ 0.8 µm
ConnectionHygienic clamp / threaded
Vertical hygienic tank · clamp connections, conical/dished base options
Why it's needed
What does this group add to a hygienic process?
In food, beverage and process lines, every surface the product touches is critical. The right equipment keeps both hygiene and quality sustainable.
Comes ready for CIP cleaning
Hygienic clamp connections and proper slope allow the system to be cleaned in place (Clean-in-Place) without disassembly. Hygiene is maintained without stopping production.
Controlled results in thermal processing
Pasteurizers apply the target temperature-time combination repeatably; product safety is tied to a controlled process rather than left to chance.
Adapts to non-standard needs
If your line's dimensions, connection point or mixing requirement fall outside the standard, a custom-built tank is designed and manufactured for the project.
Types
Which type, for which job?
These pieces of equipment perform different roles in hygienic processes. The right choice is made based on product characteristics, capacity, temperature-pressure conditions, hygiene level and cleaning requirements.
Hygienic storage tanks
Stainless steel tanks used to store raw materials or products under controlled conditions in food, beverage and hygienic processes. Cleanability of the product contact surfaces, proper surface finish and hygienic construction are essential.
- AISI 304L / 316L options on product contact surfaces
- Insulated or uninsulated design
- Hygienic connection options compatible with CIP systems
Pasteurizers
Thermal processing systems that subject milk, fruit juice and other liquid foods to a controlled temperature-time combination to bring target microorganisms down to safe levels.
- Plate or tubular heat exchanger options
- Automatic temperature control
- Flow rate and holding time matched to capacity
Custom-built stainless tanks
Stainless steel tanks whose volume, dimensions, connections and equipment configuration are custom-determined based on process requirements.
- Project-specific volume, dimensions and connections
- With or without agitator
- Hygienic welding and appropriate surface finish
Selection criteria
What data determines the right product?
Capacity alone isn't enough. Once the six items below are clear, the selection narrows to a single model.
ParameterWhy it mattersWhat we need from you
Volume and geometry
Volume and the tank's Ø/H ratio are determined by storage duration, batch size and available floor space.
Liters and Ø/H ratio
Product type and viscosity
Milk, fruit juice, sauce or a viscous product; flow behavior changes pump, pipe diameter and agitator selection.
Product name and viscosity
Hygiene level
The hygiene class required for food, beverage or pharmaceutical applications; determines surface roughness and certification requirements.
Ra value and standard
Temperature and pressure conditions
Pasteurization temperature, holding time and line pressure; determine the thermal equipment's capacity and material class.
°C, holding time, bar
Cleaning method
CIP (clean-in-place) or manual disassembly and cleaning; this choice directly affects connection type and interior surface design.
CIP / manual
Connection and mounting
Hygienic clamp, threaded or flanged connection; determined by compatibility with other equipment on the line and mounting space.
Connection type and size
This much is enough for a quote
You don't need all of it. We'll work out anything missing together with you.
Create a quote request- Product type and target volume
- Required hygiene level / standard
- Pasteurization temperature and time, if applicable
- Cleaning method (CIP / manual)
- Connection type and mounting space
- Mechanical project or specification, if available
FAQ
Questions from the field
The four questions we hear most often at the quote stage.
Should I choose 304L or 316L?
304L is sufficient and more economical for most food applications. 316L improves corrosion resistance for products containing salt and chloride (some sauces, seafood, cleaning chemicals). If we know your product and cleaning chemicals, we can pin down the right choice.
Can a CIP system be added to a tank later?
If the tank design wasn't CIP-ready from the start (spray-ball position, interior slope, dead legs), adding it later becomes a partial fix. If you're targeting CIP, you need to specify that at the design stage.
What determines a pasteurizer's capacity?
Flow rate (liters/hour) and holding time together determine capacity. At the same flow rate, a longer holding time requires a larger holding tube, which increases the equipment's physical size.
Is there a minimum order for a custom-built tank?
No, custom manufacturing is done for single-unit projects too. Once the dimensions, material and connection details are finalized, a quote is prepared based on lead time and price.
Next step
Let's clarify your requirements together
Share your product type, volume and hygiene requirements, and let's work out the right tank or pasteurizer together.