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Used Fermentation Tanks For Sale – Unitanks & BBTs, Factory Tested

Cut costs with used fermentation tanks ready for beer, kombucha, cider, wine and beverage plants—capacity matched to your cellar plan.

  • Pressure-Rated Options – Verified condition for safe carbonation and serving.

  • Hygiene-Ready – Internal cleaning, passivation and inspection records available.

  • Fit-to-Layout Customization – Nozzles, outlets and connections adjusted if required.

  • Fast Export Delivery – Secure packing for overseas transport.

Get Used Fermentation Tank List & Prices
Send Your Capacity & Pressure Requirements

Used Fermentation Tanks by Capacity

Choose from a wide range of capacities to match your brewhouse size, number of SKUs and production plan.

Used 300L Fermentation Tank
Used 300L Fermentation Tank

300L Used Fermentation Tank

Compact 300L stainless steel fermentation tank for pilot brewing, test batches or small kombucha / cider lines, pressure-tested and internally cleaned before shipment.

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Used 500L Fermentation tank
Used 500L Fermentation tank

500L Used Fermentation Tank

500L used fermentation tank suitable for nano breweries and restaurant breweries, with stainless-steel construction and optional cooling jacket for controlled fermentation.

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1000L 발효 탱크 사용
1000L 발효 탱크 사용
1000L 발효 탱크 사용

1000L Used Fermentation Tank

1000L pre-owned fermentation tank for microbreweries and kombucha producers, supplied with basic fittings and inspected welds, ideal for small commercial production.

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Used 2000L Fermentation tank
Used 2000L Fermentation tank

2000L Used Fermentation Tank

2000L used fermentation tank for growing craft breweries, with jacketed cooling and cone or dish bottom options, pressure-tested and ready for integration into your cellar.

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Used 2500L Fermentation tank
Used 2500L Fermentation tank

2500L Used Fermentation Tank

2500L second-hand fermentation tank designed for higher-output microbreweries, supporting multiple batches per week and stable temperature control with glycol jackets.

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Used 5000L Fermentation tank
Used 5000L Fermentation tank

5000L Used Fermentation Tank

High-capacity 5000L used fermentation tank for regional breweries or central production sites, suitable for beer, cider or other beverages, with tested pressure rating and hygienic internal finish.

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10T
10T

10T Used Fermentation Tank

이 used 10T fermentation tank package uses MICET’s standard fermentation tank design and combines large-volume used fermenters with refurbished bright beer tanks. 

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2024-04-28-161418

15T Used Fermentation Tank

15T fermentation tank package using two 6500L conical fermenters and twelve 3000L fermenters. All tanks are SUS304,insulated, jacketed and refurbished

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20T fermentation tank
20T fermentation tank

20T Used Fermentation Tank

20T fermentation tank package using two 6500L conical fermenters and twelve 3000L fermenters. All tanks are SUS304,insulated, jacketed and refurbished

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Design & Technical Specifications

  • Material & Surface Finish

  • SS304 / SS316

  • Internal surface roughness (e.g. Ra ≤ 0.6–0.8 μm when available)

  • Internal pickling & passivation

  • Cooling, Insulation & Pressure

  • SS304 / SS316

  • Internal surface roughness (e.g. Ra ≤ 0.6–0.8 μm when available)

  • Internal pickling & passivation

  • Nozzles & Connections

  • Manway, CIP spray ball, sampling valve, thermowell, level indicator, inlet/outlet sizes

  • Tri-clamp / DIN / SMS connections

Consult Our Brewing Engineer
fermenters fermenter tank1 Used Fermentation tank

How We Refurbish Used Fermentation Tanks

어떤 중고 양조장 장비 가 제공되면 공장에서 엄격한 리퍼비시 및 품질 관리 프로세스를 거칩니다. 이를 통해 숨겨진 위험을 방지하고 설치 문제를 줄이며 시스템을 최대한 빨리 생산에 투입할 수 있습니다.

Inspection & Pressure Test
We inspect the shell, cone, legs, jackets and welds for corrosion or damage, then perform pressure and leak tests on tank and jackets to confirm safe working pressure.
Internal Cleaning & Acid Passivation
The tank interior is deep-cleaned and descaled, then acid-passivated to restore stainless-steel corrosion resistance and create a smooth, hygienic, CIP-friendly surface.
Valve & Fitting Check / Replacement
Manways, PRV, valves, gaskets, CIP spray balls and other fittings are checked; any worn or non-sanitary parts are repaired or replaced with food-grade components.
Final Inspection & Photo Report
We carry out a final visual check inside and outside the tank, then provide basic test records and photos, so you clearly see the real condition before packing and shipment.

Hybrid Fermentation Cellars – Used Tanks with New Cooling & CIP

In many cases, the best solution is used fermentation tanks or unitanks 와 결합 new glycol chillers, pump skids, manifolds and CIP systems. We refurbish the tank body, jackets and fittings, then engineer new cooling, valves and cleaning loops around them. This keeps your main cellar volume cost-effective, while hygiene, temperature control and maintenance are handled by reliable new equipment.

프로젝트에 대해 알려주시면 저희 엔지니어가 여러분만을 위한 하이브리드 신규 + 중고 솔루션을 설계해 드립니다.

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프로젝트 세부 정보

액세서리 및 업그레이드 옵션

기존 저장고 레이아웃과 공정 설계에 맞게 중고 발효 탱크를 수정할 수 있습니다.

Sample valve 9 Used Fermentation tank

프로세스 액세서리

PRV, 샘플링 밸브, 탄산석, 랙 암, 레벨 게이지, 써모웰

控制柜3 Used Fermentation tank

제어 및 모니터링

온도 센서, 기본 제어 패널, PLC 통합 옵션

Used CIP System

CIP 및 청소

CIP 스프레이 볼, CIP 리턴 연결, CIP 세트 통합

Manhole Used Fermentation tank

기계적 수정

노즐 추가/제거, 다리 지지대 변경, 배출구 높이 조정, 사다리 또는 플랫폼 추가

Customer Cases

MICET has performed actual installations in more than 100 countries—customized brewery, kombucha, distillery, winery systems, fermentation tanks, and stainless steel tanks.

Explore how we design, manufacture, install, and support turnkey projects from nano to commercial scale.

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Fermentation Cellar Projects & On-Site Photos

Our Fermentation Cellar Projects & On-Site Photos show used fermentation tanks installed in real breweries and beverage plants, so you can see actual layouts, tank rows and piping, and imagine how similar setups can work in your own project.

Used Brewery Equipment – FAQ for Buyers

Everything you need to know before placing your custom brewery equipment order

A winery mainly includes the following equipment:
1. Raw material processing: crusher, washing machine, gelatinization pot (grain-based), crusher (fruit wine-based), press
2. Fermentation: fermentation tanks, floating roof tanks, brite tanks, fruit wine tanks
3. Separation and filtration: filter press, diatomaceous filter, press machine
4. Distillation (for distilled spirits): distillation column, condenser, alcohol meter
5. Aging and storage: storage tanks, oak barrels
6. Bottling and packaging: bottle washing machine, filling machine, capping machine, labeling machine, inkjet printer
7. Auxiliary equipment: water pump, refrigeration unit, sterilization equipment, temperature control equipment

1. Bar Location: In addition to market research, it’s recommended to collect relevant market data when selecting a location.
2. Energy Supply: This includes essential conditions for operating a bar, such as water, electricity, and natural gas.
3. Interior Design: A simple yet tasteful design style is popular with consumers; the bar should have its own unique style.
4. Wine Knowledge: Operators need to be familiar with wine origins, varieties, serving temperatures, and food pairings, such as serving red wine at 16-18℃ and white wine at 8-12℃.
5. Team Training: Service staff need to master wine opening and pouring etiquette (e.g., pouring to 2/3 full), wine recommendation techniques, and emergency handling (e.g., handling intoxicated customers).
6. Marketing Strategy: In the initial stage, attract customers through membership programs and themed tasting events. Long-term customer relationships need to be maintained, such as by regularly holding wine knowledge lectures.

On average, the cost to open a wine bar can range from $50,000 to $300,000 or more. Several factors significantly influence this budget: The location of your wine bar greatly affects the cost. Rent in a high-traffic urban area will be substantially higher compared to a more subdued location in a small town or suburb.

Starting a wine bar requires substantial financial planning. Initial costs can include rent, renovations, licensing fees, inventory, and marketing expenses. Depending on the location and scale of your wine bar, these costs could range from $50,000 to over $500,000.

Opening a wine bar requires four main categories of equipment: storage, serving, basic operations, and atmosphere creation. The core elements are temperature-controlled wine storage and professional serving tools, while also considering customer experience and operational efficiency. These mainly include:
1. Storage Equipment: Crucial for ensuring wine quality, such as grape pre-processing equipment, wine tanks, refrigeration systems, control cabinets, oak barrel aging storage, cleaning systems, and corresponding bottling and dispensing equipment.
2. Serving Equipment: Enhancing service professionalism, such as corkscrews, decanters, and wine thermometers.
3. Basic Operational Equipment: Bar counters, refrigerators, cleaning and disinfection tools, etc.
4. Atmosphere Equipment: Lighting, sound system, and soft furnishings to create a conducive tasting environment.

Key factors inhibiting wine fermentation:
1. Abnormal temperature: Temperatures exceeding 30℃ or falling below the optimal range (20-30℃ for primary fermentation, 10-20℃ for secondary fermentation) will inhibit yeast activity and may even cause fermentation to stop.
2. Oxygen imbalance: Insufficient oxygen supply will result in insufficient yeast numbers, while excessive oxygen supply may lead to over-proliferation or oxidation problems.
3. Excessive sulfur dioxide: Adding too much sulfur dioxide will directly poison the yeast, affecting its reproduction and metabolism.
4. Raw material problems: Mold, damage, rot, or pesticide residues in grapes will inhibit yeast growth.
5. Low pH: When pH < 3.0, yeast fermentation capacity decreases significantly, easily generating volatile acids or ceasing activity.
6. Accumulation of fermentation products: Excessively high alcohol concentration or substances such as fatty acids produced by yeast metabolism will inhibit the continued fermentation process.

The fermentation is considered done when you either reach your desired sugar level or go “dry” at 0° Brix. A wine with 0.2% residual sugar contains two grams of sugar in a liter of wine. Dry wines are typically in the 0.2%-0.3% range, off-dry wines in the 1.0%-5.0% range, and sweet dessert wines are normally 5.0%-10%.

Homemade wine intended for personal consumption does not require a license. When brewing wine for personal enjoyment only, care should be taken to control methanol content and avoid contamination by other microorganisms.If intended for sale, a Food Business License and a business license are required.

The best container for fermenting wine depends on the stage and desired outcome, but stainless steel is the most popular and practical choice for modern winemaking, especially in commercial settings. It’s durable, easy to clean, doesn’t impart flavors, and allows for precise temperature control. For home winemakers, glass carboys and food-safe plastic buckets are good alternatives for primary fermentation, with glass being non-reactive and plastic being lightweight.

Tell Us Your Fermentation Tank Requirements

Send us your capacity, quantity, pressure and application, and we’ll match suitable used tanks from our inventory.

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