Contacts

Ukraine

+38 044 229 70 02
+38 098 321 10 01
Ukraine, Kyiv, Peremogu av 118
info@schulz-brewery.com

Poland

+48 123 766 555
31-752, Poland, Krakow, 2 Blokova str.
info@schulz-brewery.com

Czech Republic,
Simple Brew Company

+42 022 888 68 68
Praha 15- Hostivar, U Tovaren 999/31, PSC 102 00
info@simple-brew.com

Russia

+7 495 721 49 47
Moscow, st. Porechnaya 10
rf@schulz-brewery.com
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Equipment for the production of kombucha "Schulz" 100-1000 liters

“Kombucha” equipment set
Find out the cost

Kombucha production technology:

  1. Preparation of the base – mixing, dissolving and heating water, green tea, black tea, sugar and other ingredients – herbs, spices, etc.
  2. Cooling to a temperature of 20-28оС.
  3. Fermentation fermentation duration 5-10 days.
  4. Blending – mixing kombucha with decoctions of herbs, infusions, spices, etc. (can be carried out in a container with a stirrer and heater).
  5. Bottling.

WE WILL HELP YOU TO SELECT A BREWERY COVERED BY WARRANTY FAST . CALL US

+ 38 098 321 10 01

OR SEND YOUR ONE-CLICK APPLICATION ON THE WEBSITE

Calculation of productivity and number of fermenters:

Monthly productivity is 10, 000 liters.

Production per day is 333 liters.

The average fermentation period – 7 days, means 4.28 cycles of fermentation per month.

Required volume of the fermentation compartment is 2,336 liters.

The number of fermenters required for such production – 5 pieces of 500 liters each.

Fill out the form below and we will provide you with the offer for your kombucha production.

Technical specifications of Schultz - kombucha

name of equipment
amount
name of equipment
amount
Vessel for preparing the base/blending vessel (surface – stainless steel)
1
Tea extraction vessel
1
Hot water tank
1
Piping system + hops separator
1
Working platform
1
Pumps (Italy)
1
Control panel
1
Fermentation compartment (CCT, BBT)
1
Cooling station
1
Propylene glycol tank for cooling the tanks
1
Propylene glycol tank for heating the tanks
5
Mobile CIP pump or CIP station for equipment cleaning
1
Mobile CIP pump or CIP station for equipment cleaning
1
“Hop Rocket” for dry hopping
Installation set
5
Supervision installation, commissioning, 4 pilot batches, staff training
Gallery of industrial breweries
Why “Schulz”?

High quality welds

European components

Internal finishing of welds at the level of "mirror"

More than 180 launched projects

Mandatory tests before shipment of equipment

Development for each client individually

Request a quote here to get brewing equipment pricing today





 
Ukraine, Kyiv, Peremohy Ave., 118
 
Russia, Moscow, st. Porechnaya 10
 
Czech Republic, Praha 15- Hostivar, U Tovaren 999/31, PSC 102 00
 
Poland, 31-752, Poland, Krakow, 2 Blokova str.
SCHULZ — Kombucha equipment set

First of all, to prepare kombucha you need to prepare the base. The base, usually, is a mixture of heated water, with the addition of green tea, black tea, as well as sugar. Other ingredients (various herbs or spices) are also used.

 

The vessel for preparing the base (kettle with gear motor and stirrer) at the same time acts as a vessel for further blending of kombucha. In addition, the equipment includes a small (100 liters) container for extraction, with an immersion bucket, as well as a container for storing the kombucha fungus (S.C.O.B.Y.). Along with the above equipment, there is a tank for water heating (double volume, in relation to the kettle) and fermentation tanks. In general, the production of kombucha is equipped with the usual units for the brewery: plate heat exchanger, CIP station, rocket for dry hopping, refrigeration station, propylene glycol tank (used as a coolant and to heat fermenters), control panels, pumps, etc.

 

Received “tea” must be cooled to room temperature (20-28 oC), then pumped into the fermentation tank. The average duration of fermentation is 7 days. The fermentation process is followed by blending. You can blend with herbs and spices, honey with ginger, fruit jam and, in general, everything your soul desires. Next – bottling.