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GRP Tanks

Technology Protecting the Fertility of the Aegean: Food and Brine Tanks

Food Storage Tanks

Trust Your Food to Technology, Not Concrete.

In olive, pickle and vinegar production, flavour depends not only on the raw material but on how it matures. Bacteria that can live in the porous surface of concrete pools, and the corrosion risk of metal tanks in acidic media, threaten product quality. At FRP Line Composite we make one-piece (monobloc) GRP tanks with a smooth inner surface.

We know the production sensitivities of İzmir, Aliağa and the wider Aegean. With tanks that resist acid, salt and fermentation, we help you protect the colour of your olives, the crunch of your pickles and the aroma of your vinegar.

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Our Product Range

  1. Green Olive Tank — Green Olive Tank1 / 2
  2. Green Olive Tank — Green Olive Tank2 / 2

Sweetening Process

Green Olive Tank

The 'sweetening' process (removal of bitter juice) of green olives is a delicate chemical balance. It is vital that the inner surface of the tank does not react during caustic applications and washing stages. FRP Line Composite Green Olive Tanks are produced with special resins that are resistant to caustic and salt water cycles.

  • Caustic Soda Resistance: An inner surface that resists the caustic solutions used in debittering.
  • Easy Cleaning: A glass-smooth inner surface reduces bacterial build-up and makes washing easier.
  • High-pH Resistance: A structure that withstands the alkaline conditions of the debittering cycle.
  1. Black Olive Tank — Black Olive Tank1 / 3
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Pressure Resistance and Long-Term Storage

Black Olive Tank

On black olives' long fermentation journey, the key needs are resistance to pressure and to salt. The heavy salt content used in Gemlik-style or Sele-style production is destructive to concrete and metals, whereas our GRP tanks resist salt.

  • High Salt Resistance: High corrosion resistance in strong brine.
  • Heavy Load Capacity: Reinforced body structure resistant to the pressure of olives stacked on top of each other.
  • Temperature Control: Thanks to low thermal conductivity, fermentation temperature remains stable and product quality is maintained.
  • Airtight Structure: Monobloc construction supports the airtightness that matters for colour stability in black olives.
  1. Pickle Tank — Pickle Tank1 / 3
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Acid Resistance and UV Protection

Pickle Tank

Cucumber, cabbage or pepper... The highly acidic environment and fermentation gas release in pickle production deform ordinary plastic tanks over time. FRP Line Composite Pickle Tanks are reinforced with layers of acid-resistant Isophthalic resin.

  • Acetic Acid Resistance: The inner surface does not dull or suffer damage in acidic brine.
  • Fermentation Gas Control: Pressure relief valves vent CO2 in a controlled way and limit pressure build-up in the tank body.
  • UV Stabilisation: Colour stability against sunlight outdoors.
  • Easy Cleaning: The non-porous inner surface reduces mould and bacteria adhesion and makes cleaning easier.
  1. Vinegar Tank — Vinegar Tank1 / 3
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Acetic Acid Resistance

Vinegar Tank

Vinegar production is an acidic, biological process that strains tank surfaces: the acetic acid it forms and the 'mother of vinegar' (acetobacter) layer act on the inner surface continuously. FRP Line Composite vinegar tanks apply the resin technology used in industrial chemical tanks to these conditions.

  • Acetic Acid Resistance: The tank keeps its integrity in the acidic environment of vinegar production.
  • Smooth Inner Surface: Reduces adhesion of the 'mother of vinegar' layer and makes cleaning easier.
  • Isophthalic Resin Technology: Corrosion resistance from the resin technology used in chemical tanks.
  • Easy Cleaning and Maintenance: The smooth inner surface makes cleaning and maintenance easier.
  1. Olive Ripening Tank — Olive Ripening Tank1 / 3
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Circulation and Homogeneity

Olive Ripening Tank

The secret of quality olives is that the brine has the same salinity at every point in the tank. Our maturation tanks can be equipped with integrated circulation lines and air (oxidation) inlets.

  • Integrated Circulation: Bottom and top connections help keep the brine's salinity even.
  • Controlled Oxidation: The color development process is optimized with air injection points.
  1. Underground Olive Tank — Underground Olive Tank

Thermal Insulation and Space Saving

Underground Olive Tank

The most natural way to protect olives in the scorching summer heat of the Middle East is to entrust them to the coolness of the soil. Our underground tanks store your olives in a natural 'cold storage' environment with their special ribbed structure that is resistant to soil load.

  • Natural Cooling: The coolness of the ground reduces the need for refrigeration.
  • Soil Load Resistance: The externally ribbed structure withstands earth pressure.
  • Space-Efficient Design: Aboveground space is freed for operation, facility capacity can be increased.
  • Easy Installation: Light enough to be placed by crane, and quicker to install than a reinforced-concrete structure.
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Dry Food and Process Water

Water and Silos

The heart of a food facility is not just the product tanks, but the infrastructure that supports it. We offer GRP solutions for storing the clean water required to prepare brine.

  • Reduced Condensation: Low thermal conductivity reduces surface condensation and helps granular materials stay dry.
  • Sloped Floor: Helps complete emptying and reduces waste in silos.
  • Low Maintenance: Because it does not rust, there is little need for painting or repair.

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Telephone +90 533 594 68 50