Fermentation VesselA device used in industry for microbial fermentation. Its main body is typically a cylindrical tank made of stainless steel plates, with a volume ranging from 1m³ to several hundred m³. Attention should be given to the structural integrity and rationality during design and processing.

Resistant to steam sterilization, with some operational flexibility, minimized internal accessories (to avoid dead corners), strong in material and energy transfer performance, and adjustable for easy cleaning and reduced contamination. Suitable for the production of various products and energy consumption reduction.

Fermenters are widely used in industries such as beverages, chemicals, food, dairy, spices, and brewing, where they play a key role in fermentation. The components of a fermenter include: the tank, primarily used to cultivate various microbial cultures, which must have good sealing (to prevent contamination of the cultures); a stirrer within the tank for continuous stirring during fermentation; a Sparger at the bottom for introducing air or oxygen required for microbial growth; control sensors on the top of the tank, commonly pH and DO electrodes, to monitor changes in pH and dissolved oxygen (DO) during fermentation; and a controller for displaying and controlling fermentation conditions. Fermenters are categorized into mechanically stirred and non-mechanically stirred通风 fermenters; and into aerobic and anaerobic fermenters based on the metabolic needs of microorganisms.