Wine tanks & Refrigeration Pasco Poly™

Freezing Temperatures in record time!



Phenomenal Speed
and Performance!

Heat mode standard on all units.

500 Gallon Unit (2005 model) Pat.Pend.

Filled, closed up, and ready to cool.

--Complete turn key system from the factory or
retrofittable to Pasco Poly™ or Polyvin tanks

    -Honest and uniform fermenting temperature

    -Cold-stabilize at near freezing regardless of ambient temperature

    Heat mode

    Much handier than you would think.

    --Cool to safe temp for later fermentation then heat to start fermentation.

    --Heat cold juice to desired fermentation temperature to start more dependably for consistent results year after year.

    --Maintain fermenting temperatures when environment is to cold.

Slide-in Unit

Your Pasco Poly™ or Polyvin tank slips
into the KiLR-CHiLR™ system
with little or no modification

System delivered fully charged
and ready to flip on the switch.

Cold-stabilize fast and predictably...


Cooling rates of 0.5 to 1° per hour

Cold-stabilize regardless of ambient temperature

Call Pasco Poly™ Inc. for prices and options.


KiLR-CHiLR™: for maximum performance
Freezing temperatures in less than 5 days (winery ambient conditions)

Pasco Poly™ KiLR-CHiLR™ Cold Air Technology

The Inadequacies of Glycol

Multiple temperature zones during cold fermentation

Insufficient temperatures for cold-stabilization

Studies Reveal Actual Conditions in Tank during Cooling
Partial Jackets & Stratification
Icing and Stuck Temperatures

Glycol too Unresponsive

Proprietary Cold-Air Technology:
A Revolutionary Alternative to Glycol

Eliminates Tank
Temperature Stratification

System at a fraction of Glycol Costs

Performance Far Superior

Minimal Temperature Variance

Dramatically Better Control

Rapid Temperature Adjustment

Addresses Tanks Individually

Stabilization in Days

Announcing a revolution in wine-tank chilling must strike some as odd. They may not be aware that current glycol-based systems are inadequate at worst, and inefficient at best. Some might not be aware that their wine quality is suffering due to those inadequacies. They may not realize cold-stabilization is much more costly and time-consuming than is necessary. It is no fault of their own. Wineries have been left in this sad condition by a general lack of research into what happens in a wine tank during cooling by the standard glycol method.

Studies of the glycol-based cooling are few and far between. Those few that have been published concentrate primarily upon the relative costs and effectiveness of pumping chilled glycol through tank jackets at various speeds, as well as the costs and effectiveness of various glycol temperatures. Nowhere do you find studies of the effects of applied glycol coolant upon the FULL wine column inside the tank. Temperatures are often taken after researchers stir the wine because they know that temperature variations exist within the tank.

There are no studies examining the hows and whys of these temperature variations inside the studies, however, with one bright exception. David Rule, founder of Pasco Poly inc., has conducted over 15 years of research upon multi-instrumented tanks undergoing glycol cooling to find out what is really going on inside the tank.

Rule's research discovered that a partially-jacketed tank creates independent "weather systems" in the wine column. Temperature inversions above and below the cooling surface cause barriers which circulate wine at much different temperatures. Wine trapped by inversion and stratification is actually fermenting at a much higher temperature than wine in proximity to the cooling surface.

Further, Mr. Rule's research identified one factor limiting the low temperatures needed to drop tartrate crystals for cold stabilization in a non-uniform cold environment. A limiting factor is ice forming on the cooling surfaces in proximity to the wine. When ice begins to form on the cooling surface, cooling stops due to the heat of conversion and the insulative properties of ice. The cooling graphs are dramatic. The downward temperature trend abruptly levels off at the point of icing and can even rise slightly afterward. If the cooling surface is too cold, this sticking point can occur as much as 20° above the wine's freezing point, well above the optimal temperature for cold stabilization. The wine temperature will be stuck at this point until the inner cooling surface is de-iced.

From these research projects, and others like them, Rule became aware of the limitations and inefficiencies of glycol-based chilling. A brine media is too unresponsive to achieve the temperature control needed for maximum efficiency. Multiple numbers of wineries have contacted Pasco Poly™ to find solutions to existing wine refrigeration difficulties. A combination of minimal tank-jacketing and the limitations of glycol-based chilling have often made solutions elusive. Over a period of time, it became obvious that the glycol cooling medium itself was a large part of the problem.


The system that Rule has developed replaces a glycol brine with cold air as the coolant. A thermodynamically engineered system encased in a fully-insulated cavity directs re-circulated chilled air against the sides of the wine tank.

This sytem converts the full length of the tank's side walls into a cooling surface. A proprietorially designed chiller re-circulates air into the system, creating an envelope of cooling for the whole length of the tank. Studies have shown that Rule's KiLR-CHiLR™ sytem virtually eliminates the problem of temperature stratification in wine tanks. Tests have shown that cooling curves at the bottom of the tank, the center and top, are identical with KiLR-CHiLR™. This is not the case with standard glycol jacketed tanks. Glycol-cooled tanks suffer temperature stratification, with higher zones in various parts of the tank. Rule's system eliminates these multi- temperature zones. It can also eliminate the erratic wine quality often suffered during cold fermentation due to such temperature stratification.

Why is this true? Why does this proprietorial airsystem have such an advantage over glycol cooling in the area of temperate stratification? The answer is three-fold: economic reasons, physical differences between air and liquid as the cooling medium, and the uique oven design.

The KiLR-CHiLR™ system is a fraction of the cost of standard glycol jackets. To withstand the pressures of the pumped brine, glycol jackets are reinforced structures and more than just stainless tanks within a stainless tank. At a cost of $40 per square foot or more, the industry has been forced to use partial jackets for most tanks. KiLR-CHiLR™ systems, however, do not need to contain pressurized liquid and no such expensive jacket is required. All KiLR-CHiLR™ system jackets are fully insulated for the complete height of the tank, and that fact alone gives Rule's cold air system a head start over most glycol jackets.

The performance of air vs. liquid brine as the cooling medium also helps eliminate temperature stratification. Liquid brine must be pumped much more slowly and will encounter greater resistance through pipes and jackets. This resistance must be overcome by pump pressure. Overcoming resistance with pressure causes heat. The heat coefficient due to friction is much greater for liquid brine than it is for cold air. Temperature variations of the brine in contact with the tank will be much greater. To illustrate this point, an Australian study found that they could not increase the flow rates of a glycol brine to increase cooling efficiency. Increases in cooling loss due to increased friction concealed any advantage they gained.

KiLR-CHiLR™systems, on the other hand, are designed for minimal restriction. The chilled air moves much more rapidly through the jacket than is true of glycol jackets. Because of this there is much less loss of temperature than is true of glycol.

KiLR-CHiLR™ system achieves a fully insulated, fully jacketed tank with minimal temperature variance of the cooling media. There is simply no place for temperature stratification to gain a foothold.

The most dramatic difference, however, between KiLR-CHiLR™system and standard glycol brine cooling is in efficiency and control. KiLR-CHiLR™systems work by drying and cooling ambient air, channeling it through the jacket, and re-circulating that air to sustain the desired temperatures. The cavity-encased guided air then becomes a true "cooling medium." Unlike glycol systems which usually operate at a fixed temperature of around 20°, KiLR-CHiLR™ systems can adjust temperatures quickly and precisely.

When wine temperatures are high, the air cooling medium can be set as low as minus 10° F for maximum cooling. As wine temperatures drop towards the freezing point of wine---and possible icing---he air temperature can be raised to prevent ice formation inside the tank, thus preventing "temperature sticking" in the wine.

If ice does form, The KiLR-CHiLR™system can adjust temperatures to rapidly melt the ice and let cooling recommence. A glycol system simply could not duplicate this. It could take hours to drop glycol temperatures 30° and then it would force all tanks connected to the system to use that lower temperature. Similarly, warming glycol would proceed at a snail's pace.

The KiLR-CHiLR™ system can address each tank individually because the cost of the Pasco poly™ air chiller is minimal compared to the cost of glycol chillers. High tonnage refrigeration units with expensive circulation control devices are not required. This cost-effectiveness of an air chiller allows each tank to have a dedicated unit. Each cooling operation can be addressed individually, and the winemaker is not forced into the "one temperature fits all" mode of glycol cooling.

For the first time, winemakers are given the opportunity to achieve maximum efficiency cooling. Tests have shown that the KiLR-CHiLR™system can cool a wine tank at a rate of .5-2° per hour in a nearly straight-line temperature drop. This means that wine processing operations that used to take weeks or months, can now be achieved in days. For example, temperatures can be dropped from 70° to a cold-stabilization temperature near 30° in less than two days. These efficiencies can be achieved in ambient conditions previously regarded as extreme. Outdoors during the summer? The KiLR-CHiLR™ sysrtem can cold stabilize.

The system offers food-processing power to the winery. A single unit can process a multiple number of wines on schedule. Bottling need no longer be delayed because of erratic and unpredictable cold stabilization. The KiLR-CHiLR™ system does indeed offer a revolution in wine chilling.

© 2005
Revised Aug. 05