NNP 350L Holding vessel

• Temporary storage of liquid or semi-liquid food products prior to further processing or packaging.
• Buffering ingredient supply in continuous processing lines to ensure consistent flow.
• Holding products at a specific temperature (heating or cooling) due to its jacketed design.
• Blending or mixing of ingredients, although this unit is primarily a holding vessel.
• Storage of finished products awaiting dispatch in smaller-scale operations.

Typical capacity

This specific unit is 350 litres. Holding vessels in this class commonly range from 100 litres to several thousand litres.

Construction material

Typically 304 or 316 grade stainless steel for food contact surfaces, ensuring hygiene and corrosion resistance.

Jacket type

Commonly dimple, half-pipe, or full-jacketed for heating or cooling via steam, hot water, or chilled water/glycol.

Discharge mechanism

This unit features a side discharge valve. Bottom or tangential discharge options are also common, often with butterfly or ball valves.

Agitation

While not specified for this unit, holding vessels often include agitators (e.g., propeller, anchor, paddle) for product homogeneity or heat transfer.

Power supply

Heating/cooling jackets typically require connection to an external utility supply (e.g., steam, chilled water). Any agitation motor would commonly be 3-phase, 400V, 50Hz.

Typical footprint

For a 350L vessel, the footprint would be relatively compact, typically less than 1.5m in diameter and 2m in height, depending on leg structure and ancillary fittings.

• What is a 'jacketed' vessel?

  A jacketed vessel has an outer shell around the main tank, creating a space through which a heating or cooling medium (like steam or chilled water) can circulate to control the product temperature.

• Is this vessel suitable for high-viscosity products?

• What maintenance is typically required for a holding vessel?

• Can this vessel be used for pressure applications?

• What certifications should I look for?

Tanks and silos for food handling and storage are valued for their durability and reliability when purchased used. Buyers typically prioritize stainless steel construction for hygiene compliance and corrosion resistance. Key considerations include checking internal condition, seal integrity, and compliance with food safety standards. Industry sentiment reflects that quality used tanks offer significant cost savings whilst maintaining performance. Common strengths include longevity, straightforward maintenance, and compatibility with existing production lines. Proper inspection before purchase remains essential for operational safety.

General overview for this equipment type