Dip Tank

• Used for pre-washing and sanitising fresh produce such as fruits and vegetables.
• Ideal for thawing frozen food products in a controlled environment.
• Suitable for brining or marinating meat, poultry, or fish products.
• Can be used for blanching vegetables prior to freezing or further processing.
• Applicable for post-processing cooling of certain food items.

Typical capacity

For this class of equipment, tanks commonly range from 100 to 500 litres, depending on the overall footprint.

Power supply

Units with electrical heating and pneumatic operation, like this one, typically require a 3-phase electrical supply (e.g., 400V, 50Hz in the UK) for both heating elements and control systems.

Heating method

Electrically heated tanks commonly use immersion heaters to maintain desired water temperatures for washing, blanching, or thawing.

Agitation/Movement

The 'rise and fall, pneumatic' feature indicates a basket or platform that is lowered and raised into the tank, typically controlled by compressed air.

Material construction

Food processing dip tanks are almost exclusively constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Footprint

While specific dimensions vary, units of this type commonly require floor space of approximately 1m x 1m to 2m x 1.5m, plus clearance for pneumatic components.

Control system

Typically includes basic controls for temperature setting, heating element activation, and pneumatic lift operation.

• What maintenance is typically required for a dip tank?

  Regular cleaning and sanitisation of the tank and basket are essential. Periodic checks of heating elements, pneumatic cylinders, and control systems are also recommended to ensure operational efficiency.

• Can this type of dip tank be used for hot and cold applications?

• What are the typical safety features on a dip tank?

• What utilities are needed to operate a dip tank with pneumatic rise and fall?

• Is a water connection and drainage required?

Tempering equipment holds a solid reputation in food processing circles. Buyers typically seek machines in good mechanical condition, with particular attention to temperature control precision and heating element integrity. Key strengths include durability and consistent performance when properly maintained. Industry sentiment suggests these machines offer reliable long-term value, particularly for chocolate and fat-based product processing. Common considerations involve verification of calibration records and inspection of sealing components before purchase.

General overview for this equipment type