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FK2S 6400 D2050 H2000 0/ATM
- Open pump-over fermenter with double jacket
- Nominal volume in l: 6400
- Diameter internal in mm: 2050
- Height H in mm: 2000
- Height Z in mm: 2900
- Max. volume [l]: 5000
- Use: Grape pomace fermentation
- Min. operating press. [barg]: 0
- Max. operating pressure [barg]: atmospheric
FK2S 8000 D2050 H2500 0/ATM
- Open pump-over fermenter with double jacket
- Nominal volume in l: 8000
- Diameter internal in mm: 2050
- Height H in mm: 2500
- Height Z in mm: 3400
- Max. volume [l]: 6500
- Use: Grape pomace fermentation
- Min. operating press. [barg]: 0
- Max. operating pressure [barg]: atmospheric
FPKS 1350 D1110 H1500 0/ATM
- Open punch-down fermenter
- Nominal volume in l: 1350
- Diameter internal in mm: 1110
- Height H in mm: 1500
- Height Z in mm: 3300
- Min. volume [l]: 700
- Max. volume [l]: 1100
- Use: Grape pomace fermentation
- Min. operating press. [barg]: 0
- Max. operating pressure [barg]: atmospheric
FPKS 1800 D1270 H1500 0/ATM
- Open punch-down fermenter
- Nominal volume in l: 1800
- Diameter internal in mm: 1270
- Height H in mm: 1500
- Height Z in mm: 3350
- Min. volume [l]: 1000
- Max. volume [l]: 1400
- Use: Grape pomace fermentation
- Min. operating press. [barg]: 0
- Max. operating pressure [barg]: atmospheric
FPKS 1900 D1110 H2000 0/ATM
- Open punch-down fermenter
- Nominal volume in l: 1900
- Diameter internal in mm: 1110
- Height H in mm: 2000
- Height Z in mm: 4000
- Min. volume [l]: 1000
- Max. volume [l]: 1500
- Use: Grape pomace fermentation
- Min. operating press. [barg]: 0
- Max. operating pressure [barg]: atmospheric
FPKS 2100 D1370 H1500 0/ATM
- Open punch-down fermenter
- Nominal volume in l: 2100
- Diameter internal in mm: 1370
- Height H in mm: 1500
- Height Z in mm: 3350
- Min. volume [l]: 1100
- Max. volume [l]: 1700
- Use: Grape pomace fermentation
- Min. operating press. [barg]: 0
- Max. operating pressure [barg]: atmospheric
FPKS 2400 D1270 H2000 0/ATM
- Open punch-down fermenter
- Nominal volume in l: 2400
- Diameter internal in mm: 1270
- Height H in mm: 2000
- Height Z in mm: 4000
- Min. volume [l]: 1300
- Max. volume [l]: 2100
- Use: Grape pomace fermentation
- Min. operating press. [barg]: 0
- Max. operating pressure [barg]: atmospheric
FPKS 2800 D1580 H1500 0/ATM
- Open punch-down fermenter
- Nominal volume in l: 2800
- Diameter internal in mm: 1580
- Height H in mm: 1500
- Height Z in mm: 3350
- Min. volume [l]: 1500
- Max. volume [l]: 2200
- Use: Grape pomace fermentation
- Min. operating press. [barg]: 0
- Max. operating pressure [barg]: atmospheric
FPKS 2900 D1370 H2000 0/ATM
- Open punch-down fermenter
- Nominal volume in l: 2900
- Diameter internal in mm: 1370
- Height H in mm: 2000
- Height Z in mm: 4100
- Min. volume [l]: 1600
- Max. volume [l]: 2400
- Use: Grape pomace fermentation
- Min. operating press. [barg]: 0
- Max. operating pressure [barg]: atmospheric
FPKS 3600 D1780 H1500 0/ATM
- Open punch-down fermenter
- Nominal volume in l: 3600
- Diameter internal in mm: 1780
- Height H in mm: 1500
- Height Z in mm: 3400
- Min. volume [l]: 1900
- Max. volume [l]: 2800
- Use: Grape pomace fermentation
- Min. operating press. [barg]: 0
- Max. operating pressure [barg]: atmospheric
FPKS 3800 D1580 H2000 0/ATM
- Open punch-down fermenter
- Nominal volume in l: 3800
- Diameter internal in mm: 1580
- Height H in mm: 2000
- Height Z in mm: 4100
- Min. volume [l]: 2100
- Max. volume [l]: 3200
- Use: Grape pomace fermentation
- Min. operating press. [barg]: 0
- Max. operating pressure [barg]: atmospheric
FPKS 4800 D1580 H2500 0/ATM
- Open punch-down fermenter
- Nominal volume in l: 4800
- Diameter internal in mm: 1580
- Height H in mm: 2500
- Height Z in mm: 4800
- Min. volume [l]: 2700
- Max. volume [l]: 4000
- Use: Grape pomace fermentation
- Min. operating press. [barg]: 0
- Max. operating pressure [barg]: atmospheric
Pivovarna ZAJC 1725 // Slovenia
Cerkno
Pivovarna ZAJC is an innovative young craft brewery in Reka, a small village near Cerkno. The brewery is a perfect example of how to connect with your community as a business. They work with local restaurant owners and other tourism service providers, and promote the local culinary offer. Their work is a blend of modern brewing trends and tradition, which remains very important to them. They are currently preparing a museum of beer brewing, where visitors will be able to discover the history of this craft and learn more about the brewing process itself.
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