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Structure and Key Components of a Stainless Steel Mixing Tank

Views: 0     Author: Pretank Marketing Team     Publish Time: 2025-02-26      Origin: Site

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The structure of a stainless steel mixing tank typically consists of the following main components:

1. Tank Body

  • Material: Made of SS304 or SS316L stainless steel for corrosion resistance.

  • Shape: Cylindrical, with a flat, conical, or dished bottom.

  • Wall Thickness: Varies depending on pressure and application.


2. Mixing System

  • Agitator Type: Propeller, paddle, anchor, turbine, or magnetic stirrer, depending on viscosity and mixing needs.

  • Motor & Gearbox: Powers the agitator at controlled speeds.

  • Shaft & Blades: Stainless steel construction for durability.

  • Sealing Mechanism: Mechanical seal or stuffing box to prevent leakage.


3. Heating/Cooling Jacket (Optional)

  • Types:

    • Dimple jacket: Suitable for low- and medium-pressure heating/cooling.

    • Half-pipe coil jacket: Handles higher pressures.

    • Full jacket: Provides uniform temperature control.

  • Medium: Steam, hot water, glycol, or chilled water for temperature regulation.


4. Support Structure

  • Legs with Adjustable Feet: Ensures stability and height adjustment.

  • Skirt or Frame: Reinforces large tanks.


5. Manways & Openings

  • Top Manway: For easy access during maintenance.

  • Side Manway (for larger tanks): Facilitates cleaning and inspection.

  • Inlet & Outlet Ports: For product input and discharge.


6. Control & Monitoring System

  • Temperature Sensors: Monitors heating or cooling efficiency.

  • Pressure Gauge: For pressurized tanks.

  • Level Sensors: Ensures proper liquid volume.


7. CIP (Clean-in-Place) System (Optional)

  • Spray Balls: For automatic internal cleaning.

  • Drainage System: Ensures complete discharge of liquid and cleaning agents.


Would you like a design recommendation based on your industry, such as wine, juice, or chemical mixing?


Provide stainless steel tanks solutions for liquid processing of STORAGE,FERMENTING, HEATING,CHILLING, BLENDING, DISTILLING, MASHING AND BOILING.

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