Vison Chemicals manufactures food-grade SS304 jacketed soy sauce fermentation tanks for brewed soy sauce production, covering both the koji fermentation stage and the moromi brine aging stage. Each soy sauce fermentation tank provides precise steam or electric jacket heating for koji mold culture and moromi mash temperature control, with a slow top-entry agitator that keeps salt brine and soybean mash uniformly mixed during the months-long brewing process. The sanitary SS304 vessel is fully insulated and finished to food-grade standards, supporting consistent batch quality from small artisan breweries to large commercial soy sauce plants.
| Parameter | Specification |
|---|---|
| Tank Volume | 1000 - 30,000 L |
| Wetted Material | SS304 (Food Grade, SS316L Optional) |
| Heating Method | Steam Jacket / Electric Heating with PID Control |
| Agitator Type | Top-Entry Slow-Speed Agitator with VFD |
| Lid Configuration | Dished Top with Sanitary Manway, CIP Spray Ball and Breather |
| Insulation | Polyurethane Foam Insulation with SS304 Cladding |
| Discharge Type | Sanitary Bottom Valve with Tri-Clamp Connection |
| Surface Finish | Mirror Polish Wetted Parts / 2B External |
| Industry | What You Can Make | Recommended Config |
|---|---|---|
| Brewed Soy Sauce | Light soy sauce, dark soy sauce, reduced-salt soy sauce | SS304 tank + steam jacket + agitator |
| Koji Fermentation | Koji mold culture, aspergillus starter, soybean and wheat koji | SS304 tank + PID temperature control |
| Moromi Brine Aging | Moromi mash fermentation and aging in salt brine | SS304 tank + slow agitator + insulation |
| Fermented Seasoning Paste | Fermented soybean paste, miso, doubanjiang | SS304 tank + heating jacket |
| Liquid Condiment | Seasoning sauce, cooking sauce, fermented condiment base | SS304 tank + bottom discharge valve |
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