Stainless Steel Tanks and Filling Systems
Tank and filling systems built to order from 304/316 stainless steel for the hygienic storage, mixing and dosing of liquid and powdered products.
Stainless Steel Tanks
Kasas Teknoloji designs and manufactures stainless steel tank and filling machine groups as a single coordinated line for food and packaging plants. Liquid, viscous and powdered products are stored under hygienic conditions, mixed or heated where the recipe requires it, then dosed into the target container under control. The shell and every product-contact surface are made from food-grade 304 or 316 stainless steel, with the surface finish chosen according to the product and the cleaning regime. Tank volume, leg height, inlet and discharge connections and the number of filling stations all change with the layout of the plant, so the group is built around the available floor space and process flow rather than a catalogue size. Manufacturing, installation and commissioning are carried out from our workshop in Sakarya, Turkey.
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A stainless steel tank and filling group works in three consecutive stages: intake, preparation and dosing. Product enters the hygienic tank through the top cover or a pipe connection, and the conical or sloped bottom directs it toward the discharge point without leaving dead volume inside the vessel. During preparation an optional agitator comes into play; propeller, anchor or scraper types are selected according to the viscosity of the product, keeping the batch homogeneous. Where heating is required a jacketed shell is used: hot water or steam circulates inside the jacket and transfers heat without touching the product. In the dosing stage the filling machine transfers product from the tank into the container on a volumetric or weight basis, with nozzles chosen to prevent dripping. At the end of the run the CIP-ready design lets the line be cleaned without dismantling, as cleaning solution circulates through the spray ball and the filling lines to remove residue from all wetted surfaces.
- Food-grade 304 or 316 stainless steel shell, with the grade selected according to the product handled.
- CIP-ready design lets the line be washed in place, cutting cleaning time and downtime.
- Conical or sloped bottom prevents product build-up inside the vessel and allows complete discharge.
- Optional agitators in propeller, anchor and scraper types covering different viscosity ranges.
- Jacketed shell for heating or cooling, holding product temperature steady through the process.
- Polished weld seams and radiused internal corners leave no dead spots for bacteria.
- Filling machine integrated at the tank outlet, so storage and dosing commission as one group.
- Sauce, syrup and edible oil storage in food plants
- Preparation tanks on beverage and fruit juice lines
- Hygienic tanks in dairy and milk processing lines
- Detergent filling lines in chemical and cleaning production
- Stainless steel mixing tank for cosmetics and cream production
- Intermediate storage and feeding of powdered products before dosing
- Material
- 304 / 316 stainless steel
- Tank volume
- Defined per project
- Bottom type
- Conical or sloped
- Agitator
- Optional (propeller / anchor / scraper)
- Heating
- Jacketed shell option
- Cleaning
- CIP-ready design
Application Gallery
Frequently Asked Questions
What is the difference between 304 and 316 stainless steel?
Both are austenitic stainless steels; the essential difference is the molybdenum in 316. Molybdenum improves resistance to pitting corrosion in environments containing chlorides or acids. For brine, pickling liquor, acidic sauces and seafood, 316 is the safer choice. For neutral foods, water and oils, 304 performs well and costs less. The grade is fixed during design, based on an analysis of the product.
What does CIP mean and why does it matter?
CIP stands for Cleaning in Place: washing the line where it stands, without dismantling it. Cleaning solution is circulated through a spray ball inside the tank and along the filling lines, flushing residue away. This shortens cleaning time, removes the need to strip equipment after every batch, and produces a repeatable hygiene result. It only works if the design leaves no dead legs.
How is tank volume determined?
Volume is not chosen on its own; it follows the process. We look at the quantity processed per shift, how long a batch waits before use, the consumption rate of the filling line, and the ceiling height and floor area available. If an agitator is fitted, free headspace is added. For that reason volume is defined per project, once layout and product data are shared.
When is a stainless steel mixing tank necessary?
An agitator is needed when the product separates into phases, when solid particles settle out, or when a powder has to be dispersed into a liquid. In sauces, creams, fruit concentrates and detergents, homogeneity directly affects filling accuracy. In heated vessels the agitator also spreads temperature evenly across the shell. For plain water or single-phase liquids that are only stored, no agitator is required.
Is a stainless steel tank safe for food contact?
That depends on both the grade and the fabrication detail. Food-grade 304 or 316 stainless steel does not transfer odour or taste, resists corrosion, and withstands cleaning chemicals. Beyond the material, weld seams must be polished, internal corners radiused, and the bottom shaped for complete discharge; otherwise dead spots form where residue collects. Our tanks are fabricated to these principles.
Is this system right for your plant?
Contact us for capacity, dimensions and integration; let us engineer your system.