Ukraine, Kyiv, Peremogu av 118 
info@schulz-brewery.com 
Equipment for the production of kombucha "Schulz" 100-1000 liters
Kombucha production technology:
- Preparation of the base – mixing, dissolving and heating water, green tea, black tea, sugar and other ingredients – herbs, spices, etc.
- Cooling to a temperature of 20-28оС.
- Fermentation fermentation duration 5-10 days.
- Blending – mixing kombucha with decoctions of herbs, infusions, spices, etc. (can be carried out in a container with a stirrer and heater).
- Bottling.
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.
Technical specifications of Schultz - kombucha
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
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.