N₂ blanketing for edible oil tanks, wine bottling lines, and beer brewing vessels. Creates an oxygen-free headspace that preserves quality, flavor, and extends shelf life.
N₂ blanket over the liquid surface prevents oxygen contact. Oils stay fresh 3× longer. Wine and beer maintain their intended flavor profile without off-flavors.
Blanket large storage tanks (5,000–50,000 L) with continuous low-flow N₂. Cost per liter protected is minimal with on-site generation.
No rancidity in edible oils. No oxidation off-flavors in beverages. Every bottle tastes the same — from first fill to last from the storage tank.
N₂ blanketing reduces or eliminates the need for antioxidants (BHA/BHT) in oils and sulfites in wine. Cleaner ingredient labels.
PSA produces high-purity N₂
N₂ stored in buffer tank
Low-pressure delivery (0.1–0.5 bar)
N₂ sweeps oxygen from headspace
Low-flow N₂ maintains blanket
| Parameter | Value |
|---|---|
| N₂ Purity | 99.5% – 99.9% |
| Flow Rate | 2–50 Nm³/h (blanketing) |
| Blanket Pressure | 0.1–0.5 bar |
| Tank Sizes | 5,000–50,000 L |
| Materials | 304 SS food-grade |
| Savings | 60–80% vs. liquid N₂ |
Olive, vegetable, palm oil storage. Blanketing prevents rancidity during long-term storage.
Bottling line inerting, barrel headspace. Reduces sulfite usage by 30–50%.
Fermentation headspace, bright tank blanketing. Lower dissolved oxygen in finished beer.