The PRO submerged vinegar unit for professional and fast conversion of wines and fruit wines into vinegar meets the highest standards of modern vinegar production and is available in various sizes.
All parts of the PRO submerged vinegar system that come into contact with vinegar are made of 1.4301 stainless steel, as well as food-safe and acid-resistant seals. The production system is a submerged system with an in suspension of the vinegar bacteria. This prevents the formation of a vinegar nut and optimum conversion results can be achieved.
When produced correctly, the end product has the color of the raw product, complete oxidation without acetaldehyde and a minimal residual alcohol content of less than 0.1 % vol. With this state-of-the-art double aeration system, the conversion can take between 12 and 36 hours. The production time depends on the raw material, the initial alcohol content and the amount of tannins present. Acidity levels of up to 10% are possible without any problems.
These sizes are produced:
PRO submerged vinegar plant
Pro Small
230 liter tank with a working volume of 150 liters
Pro Medium
400 liter tank with a working volume of 300 liters
Pro Professional
1000 liter tank with approx. 700 l working volume for 300 L per day with 7% acid
For cooling you need cold water with a temperature <14°C. Power 400V and 240 V must be available on site.
Dimensions and weight
| Plant | Outer diameter | Height | Weight | Electrical consumption |
| PRO Small | 650 mm | 1100 mm | 68 kgs | 350 Watt |
| PRO Medium | 870 mm | 1100 mm | 106 kgs | 530 Watt |
| PRO Professional | 1030 mm | 1300 mm | 146 kgs | 1200 Watt |
All sizes are equipped with control technology for automatic temperature regulation and variable air supply control. A foam recirculation system is also included to prevent soiling in the production room.
To work with the PRO submerged vinegar system