Crafting your own kombucha is exciting—but to scale from kitchen jars to commercial batches, you’ll need the right tools. Kombucha brewing equipment matters enormously; it influences consistency, flavor, and efficiency.
According to industry insights, stainless steel fermenters with precise temperature controls form the backbone of modern setups. Let’s explore what goes into a professional-grade system.
Essential Components of Kombucha Brewing Equipment
Brew Kettles & Sugar Mixers
Commercial kombucha systems start with brew kettles—usually 100 L–5,000 L stainless vessels heated by steam or electricity. These combine tea and sugar, then cool via plate heat exchangers. It’s a crucial stage in the brewing process.
Fermentation Vessels
Next comes the industrial fermentation tank. These stainless steel fermenters are insulated, have cooling jackets, and are fitted with sensors and CIP systems. Their size ranges from small cylinder units to 3,000 L tanks.
Finishing & Carbonation Tanks
Bottling-ready kombucha rests in bright tanks—also known as finishing tanks—for carbonation and flavor infusion. These are nearly identical to industrial fermentation tanks, but optimized for final tweaks.
Advanced Features
Temperature & pH Monitoring
For precision, modern systems include automated brewing system controls for temperature and sometimes pH. You’ll often see HMI panels to monitor rates and ensure consistency .
Filtration & Bottling Systems
Post-fermentation, a filter removes sediment before bottled kombucha is transferred via bottle fillers or washers. Commercial-grade skids include filters and automated filling equipment.
Custom & Compact Systems
Batch Brew Machine for Smaller Operations
Solutions like the PKW KB‑135 or stovetop copying systems support small-scale or boutique kombucha production. These batch brew machines deliver 35 gallons/week and scale up modularly.
Integration with Brewery Design
Those already equipped for craft beer can integrate kombucha lines into existing brewery design. Industrial fermentation tanks often serve multiple drinks—beer, cider, even soft drinks—making them versatile additions .
Key Considerations Before Buying
Materials & Sanitation
Choose food-grade 304 or 316 stainless steel. It’s robust, sanitary, and resists acidic kombucha. Avoid reactive copper or glazed ceramics. CIP systems help ensure clean sanitation between batches.
Scale & Modularity
Design for scalability. Start with a small fermenter, then add tanks or a brite tank as sales grow. Modular systems like the KB‑135 expand easily.
Controls & Efficiency
Temperature automation and CIP functions increase quality and reduce labor cost. Automation is not just for beer—it works just as well for kombucha.
Your Kombucha Setup
A well-designed kombucha facility includes:
- A brew kettle or brew skid for tea and sugar infusion
- One or more fermentation tanks (insulated, sensor-equipped)
- A brite tank or finishing vessel for carbonation & flavoring
- Filters and bottling equipment
- Controls for temperature/PＨ monitoring and CIP sanitation
- Modular flexibility for future expansion
This setup integrates key brewery equipment like industrial fermentation tanks, batch brew systems, and even automated brewing systems. It’s the backbone for launching your kombucha business professionally and efficiently.
Cross-Over Benefits with Beer Brewing
Already brewing beer? Great news—kombucha uses similar fermentation tanks and CIP plumbing. Your brewery equipment list already includes mash tuns, beer tanks, brite tanks, and cleaning systems. Adapting or adding a kombucha line is straightforward.
Your kombucha dreams can scale beautifully—if you choose the right kombucha brewing equipment from the start.