Those with conical bottoms are mostly fermentation tanks.

(1) The conical bottom facilitates the discharge of yeast at any time during the production process, requiring the use of flocculent yeast.
(2) The tank itself is equipped with a cooling device to easily control the fermentation temperature. This makes production management easier, shortens the fermentation cycle, reduces the risk of contamination, and ensures stable beer quality.
(3) An insulation device is installed on the outside of the tank, allowing it to be placed outdoors. This reduces construction costs, saves floor space, and makes expansion more convenient.
(4) The tank is sealed, making it convenient for CO₂ washing and recovery. Fermentation can also be carried out under pressure. It can be used as a fermentation tank, a storage tank, or combine both fermentation and storage functions into one, a method known as one-tank fermentation.
(5) Due to the height of the liquid inside the tank, a CO₂ gradient (i.e., density gradient) is formed. By controlling the cooling, natural convection of the fermentation liquid can be achieved. The taller the tank, the stronger the convection. This strong convection enhances the fermentation capacity of the yeast, accelerates the fermentation rate, and shortens the fermentation cycle.
(6) The fermentation tank can be controlled by instruments or a computer, making operation and management convenient.
(7) The conical tank is suitable for both bottom fermentation and top fermentation.
(8) It can be cleaned using an automatic CIP cleaning system, making cleaning easy.
(9) The conical tank is easy to manufacture (can be fabricated on-site) and highly practical.
(10) The equipment capacity can be flexibly adjusted according to production needs, ranging from 0.05 to 600 cubic meters, with a maximum capacity of up to 1,500 cubic meters.