Issue link: http://read.dmtmag.com/i/333548
w w w. v w m m e d i a . c o m J u l y - A u g 2 014 | V I N E YA R D & W I N E RY M A N A G E M E N T 5 1 The tank is designed with a gently sloping bottom to utilize gravity, plus an engineered sweep arm in the tank bottom that is driven by an electric motor. Spokane Industries general manager Nathan Batson said the tanks can automatically empty about 30 tons per hour. They stand on legs and require no special foundation requirements for installation. Ten 30,000-gallon CleanSweeps were installed at 14 Hands Winery in Prosser, Wash., in 2013 as part of the winery's expansion of the former Snoqualmie Vineyards facility. However, just two tanks were fully installed with refrigeration and controls in time for the 2013 harvest. Joy Andersen, 14 Hands' senior winemaker, said the two tanks were used to ferment merlot, cabernet sauvignon and syrah, with efficient turnaround times that enabled three rotations of 100 tons each per tank. The tanks are set up with a con- veyor system to transfer pomace to a new Diemme press with a capacity of 120 tons. "I think a great advantage of these tanks is worker safety," Andersen said. By eliminating manual pom- ace removal, this also saves about 45 minutes per tank load, which was previously required to allow a tank to evacuate CO2 before a worker could safely enter to shovel pomace. The CleanSweep tank features automated pomace removal. 7KH40,$VHSWLF6DPSOLQJ6\VWHP 6DPSOH 0RQLWRU52DQG89:DWHU 7UHDWPHQW6\VWHPV$FFXUDWHO\ :LWK &RQILGHQFH ZZZTPLV\VWHPVFRP :RUOGZLGH/HDGHUVLQ$VHSWLF)OXLG6DPSOLQJ