container for latic acid fermentation

grabcad

A green plastic container stores sour pickled vegetables via lactic acid fermentation. To ensure proper sealing, the lid should feature a bayonet closure suitable for machines and include a pressure relief valve to handle gas buildup. Barrel-shaped with a 5.5 kg capacity inlay, it's ideal for cucumbers, sauerkraut, sour pickled meat, and fish (salted). The container is not stackable; instead, it's stored in cartridges used for automated filling, emptying, and cleaning.