You want to brew kombucha at scale, but messy processes, inconsistent flavor, and downtime make growth risky. That stress kills margins. A turnkey line standardizes every step so you hit the same quality, batch after batch—ready to sell.
A turnkey kombucha tea production line is a complete kombucha brewing system that covers hot-brewed tea, cooling, fermentation, conditioning, filtration, carbonation, and packaging. It includes the brewhouse, heat exchanger, glycol-chilled fermentation tanks, utilities, piping, automation, and a hygienic process flow—all designed for efficiency and installed, validated, and supported by an experienced equipment manufacturer for dependable, scalable output.
MICET Innovative & Craft Brewing Equipment designs and builds integrated systems for professional kombucha and other fermented beverage projects. We’re a factory supplier in China known for 304 stainless, TIG welded vessels, smart controls, and global after-sales. This guide distills what we’ve learned installing lines for small craft producers up to large-scale plants.
Table of Contents
What is a turnkey kombucha production line and why does it matter?
A turnkey solution means one partner takes responsibility for the whole kombucha equipment stack—vessels, piping, valves, utilities, automation, and training—so you can focus on recipes and customers. You get a complete turnkey scope, matched to the volumes you need and the markets where you plan to sell or buy kombucha.
With MICET, your kombucha line arrives as a cohesive package: brewhouse, cool-down, fermenter set, brite tank, CIP, and packaging. We tailor the build for your product goals, local codes, and growth plan (for example, a 2000L baseline sized to run multiple batches).
How does the kombucha production process flow from brew to bottle?
Think of the process flow as simple, clear steps:
- Heat water in the hot liquor tank and brew kettle.
- Add tea, sweeten with sugar, steep, then wort cooling through a plate exchanger.
- Pitch SCOBY and yeast and ferment in a chilled tank.
- Optional secondary/brite: adjust flavor profile, carbonation, and clarity.
- Filtration as needed, then bottle, can, or keg.
For safety and quality, target cold-side sanitation, stable temperature control, and traceability. Many producers keep pH below commonly cited industry thresholds during the fermentation process to control microbial risks; see general FDA acidified foods guidance and university extension resources for context (FDA, Penn State Extension).
Brewhouse basics: hot liquor tank, brew kettle, and wort handling for brewing kombucha
Although not beer production, kombucha making uses similar hot-side gear. A compact brewhouse with mash tun–style agitation (for tea movement), a brewing kettle, and a brew kettle outlet to a plate exchanger is common. Your “wort” here is brewed tea, and the goal is repeatable extraction for a high-quality base.
- Vessel spec: food-grade 304 stainless, fully TIG welded internals, and sanitary tri-clamps.
- Heating: electric or steam heating based on utility cost and speed targets.
- Controls: systems designed with precise timers, interlocks, and temperature holds to protect tea character.
Pro tip: Use staged dosing for sugar and tea to dial mouthfeel and reduce sediment later.
Fermentation tank design: temperature control, glycol loop, and sanitation
Stable fermentation defines consistent kombucha. A jacketed kombucha fermentation tank (aka kombucha fermenter) paired with a glycol chiller gives precise temperature control across primary fermentation. Good tanks include:
- Dimple jackets for cooling and hold temp
- Rotating racking arm to leave sediment behind
- Spray-ball for CIP sanitation
- Pressure-rated headspace for conditioning
MICET tanks come with calibrated probes, butterfly valves, and duty-rated jackets. Add sample ports to verify pH and dissolved CO₂ throughout the ferment cycle.
Primary fermentation vs. brite conditioning for commercial kombucha
In commercial kombucha, we often split cold-side into two phases:
- Primary fermentation: controlled temp for culture growth, acid production, and aroma development. Consistent oxygen management supports the aerobic layer when needed and protects your flavor profile.
- Brite conditioning: hold in a dedicated brite vessel or brite tank. Here you polish clarity, adjust sweetness, and set carbonation. This is also where you stage kombucha brite for repeatable packaging quality.
This two-step approach keeps your culture happy and your customers happier.
A 2000L brewery layout: utilities, cellar tanks, and layout design
A 2000L kombucha brewing equipment can fit in a modest footprint with a smart layout design:
- Hot-side: hot liquor tank, kettle, and plate exchanger near drains and makeup water
- Cold-side: 2–6 jacketed cellar tanks plus one conditioning tank for staging
- Utilities: glycol chiller, cooling system, air, steam or electric, and CIP
- Packaging: small line for canning or bottle fill, or a dual-head keg filler plus keg washer
Table: Example 2000L Cellar Mix
| Vessel Type | Qty | Working Volume | Purpose |
| Fermenters (tank) | 4 | 2000 L | Staggered batches for steady output |
| Conditioning/Brite | 1 | 2000 L | Flavoring, carbonation, polish |
| Utility/CIP | 1 | 1000 L | Caustic/acid rinse loops |
Automation and PLC control system: when to automate and why
Entry setups run fine on manual valves and simple PIDs. Scaling up? Consider automation with a compact PLC control system:
- Interlocked pumps keep “hot-to-cold” transfers safe
- Digital trends expose deviations before they hurt quality
- CIP sequences save chemicals and time
Automated brewhouses and cellars designed for efficiency reduce labor per batch and protect repeatability across shifts.
Filtration, carbonation, and packaging options: bottle, can, and keg
Choose filtration based on your shelf life and haze goals: bag, lenticular, or membrane. For sparkle, set carbonation inline or in tank, then bottle, can, or keg. If you also serve on draft, run a compact keg washer.
Packaging pointers
- CO₂ and DO meters protect freshness
- Gentle pumps preserve delicate aromatics
- Tight seams and torque guard against leaks
Choosing equipment suppliers: MICET vs. peers like tiantai® and tiantai
It’s smart to compare equipment suppliers. You’ll see MICET alongside peers such as tiantai® and tiantai. When evaluating, look beyond price:
- Vessel finish and weld quality
- Real-world commissioning experience
- Global spares and after-sales response
- References from kombucha and beer brewery clients
MICET brings one-stop brewing know-how from beer and kombucha to design and install lines that run clean and professional brewing-ready from day one.
Budget and cost-benefit analysis for a new brewery and growing brewing business
High-level ranges vary by region and options, but here’s a planning view for a 2000L scope:
| Scope Item | Typical Range (USD) |
| Hot-side vessels and piping | 25,000–45,000 |
| 4 x 2000L fermenters + 1 brite | 40,000–65,000 |
| Glycol chiller and utilities | 12,000–22,000 |
| Controls and brewing machine add-ons | 6,000–18,000 |
| Packaging starter (counter-pressure bottle line or keg set) | 15,000–40,000 |
| Freight, install, validation | 10,000–25,000 |
A simple cost-benefit analysis: if a 2000L batch nets $0.80 per liter contribution and you run 12 batches/month, you cover $19,200 monthly fixed and recover CapEx on a reasonable horizon—assuming stable demand and high-quality products.
MICET one-stop approach: turnkey service, technical support, and commissioning
As a factory equipment manufacturer, MICET handles discovery, drawings, layout design, building, FAT/SAT, and operator training. We customize rakes, piping, and valve trees to fit your room and code. Our team delivers technical support online and on-site, with stocked spares and SOPs.
Because our roots include beer equipment and beer brewing turnkey projects, we understand kinds of beer and types of beer workflows, and we apply those good practices to kombucha—clear P&IDs, CIP sanitation, and practical maintenance windows.
Brewhouse basics versus beer: what carries over?
Not everything, but plenty. While you won’t lauter grains, you’ll still coordinate water profiles, heat curves, and wort moves. Many equipment beer standards (polish, drainability, dead-leg reduction) improve kombucha too. If you later add distilling equipment for RTD blends, the same hygienic mindset pays off in beverage processing.
Case study: from small craft to 30 bbl capacity
A small craft client started with 200L pilot batches. We planned for growth, then expanded to 30 bbl with brewhouses capable of multiple batches per day. Results after six months:
- 28 percent faster hot-to-cold time
- 35 percent fewer nonconformances after SOP updates
- Two seasonal lines launched using the same cellar
“We can now make the beer you want and the kombucha our city loves, on the same floor,” their ops lead said.
Practical parameters and tips
Quick table: Typical cold-side settings
| Parameter | Typical Range | Why it Matters |
| Ferment temp | 20–28°C | Culture activity and acid profile |
| pH (post-ferment) | Commonly < 4.2 | Food safety margin; see FDA/Extension notes |
| Hold in brite | 24–72 h | Clarify, flavoring, carbonation set |
| DO at fill | Low as practical | Freshness and shelf life |
Tips
- Stage flavor additions in brite to reduce variability
- Validate every cleaning with conductivity and visual inspection
- Log every batch in your control system for audit and learning
For deeper safety references, see general acidified foods guidance and university beverage resources (FDA, Cornell Food Science).
Frequently asked questions
What batch size is best to start with?
Match your tanks to demand and cash flow. Many begin at 500–1000 L, then scale to 2000L as sales stabilize. We plan utilities and floor drains so expansion is plug-and-play.
How do I keep flavor consistent across seasons?
Control water temperature, time, and tea contact, then lock in cold-side temperature control. Use the same sugar and tea sources and verify with small bench brews before scaling.
Do I need filtration for kombucha?
Not always. If you want longer shelf life or extra clarity, add gentle filtration. Keep a small bypass so you can compare filtered and unfiltered bottles and choose what your customers like.
Can I can and bottle on the same line?
Yes. Start with a compact filler that swaps change parts. If budget is tight, pair cans with draft and add bottle later. A dual-head filler plus keg washer is an economical bridge.
Will MICET help me design the room?
Yes. We provide drawings, layout design, utility specs, and install guidance. Our team will design and install or coordinate with local contractors.
Can this system make other beverages?
Many features carry into commercial beer, cold-brew coffee, and RTDs. We’ll review your brewing solution roadmap during the brewery project scoping.
Why MICET for your kombucha brewery?
- Factory-built vessels, polished welds, and hygienic drains
- Integrated systems with smart controls and clear SOPs
- Global spares and rapid after-sales response
- Real-world installs across kombucha and beer making lines
When you compare vendors, look for finish quality, compliance, commissioning plans, and references. That’s how you de-risk the project and protect brand trust.
At-a-glance glossary (lightweight)
- SCOBY: culture that turns sweet tea into a fermented tea drink
- Brite: conditioning stage to set clarity and carbonation
- CIP: clean-in-place method for consistent sanitation
- HLT: hot liquor tank, your hot water workhorse
Action steps to start a craft kombucha project
- Define weekly volume and SKUs
- Map recipes into hot and cold steps
- Choose tank mix and packaging path
- Set budget, timeline, and utilities
- Ask for a MICET quote and timeline
We’ll help you start a craft operation or expand with a clear schedule and training.
Sources and further reading
- FDA: Acidified Foods and beverage safety basics (overview) — fda.gov/food
- Cornell CALS: Beverage processing and quality resources — cals.cornell.edu/food-science
- Penn State Extension: Fermented drink best practices — extension.psu.edu
Key takeaways
- A turnkey kombucha setup aligns equipment, controls, and SOPs for repeatable quality.
- A 500–2000L brewery system can scale with staged tanks and smart utilities.
- Hot-side precision and cold-side fermentation discipline protect flavor and safety.
- Add automation and a compact packaging line as sales grow.
- MICET’s one-stop approach reduces risk and speeds go-live with strong technical support.