Our Fermentation Cellar Projects & On-Site Photos show fermentation tanks installed in real breweries and beverage plants, so you can see actual layouts, tank rows and piping, and imagine how similar setups can work in your own project.
Save 40–60% CAPEX with factory-checked kombucha kettles, fermenters and finishing tanks, hygienic commercial production.
Our Kombucha Equipment Solutions by Scale help you choose the right system for your current stage and future growth. From 100–500L pilot lines for start-ups, to 500–3000L craft and co-packing systems, and 3000L+ industrial setups, we combine kettles, tanks and auxiliaries to match your recipes, capacity, budget and expansion plan.
Choose kombucha brewing systems by batch size and daily output, from pilot to industrial production.
Micet Group kombucha brewing equipment includes the kombucha brewing skid, kombucha fermentation tank, sugar mixing tank, filter and bottle filler
For kombucha projects, we can reuse boiling kettles, fermentation vessels and conditioning tanks while adding new CIP, filtration, cooling and PID control matched to SCOBY requirements. The result is a hybrid kombucha brewing line that balances budget and food-safety: used stainless tanks where it is safe, and new critical components where hygiene, filtration and temperature stability matter most.
Tell us about your project and our engineers will design a hybrid new + used solution just for you.
Our kombucha equipment can cover the whole process from tea brewing to final filling. Each step below can be adapted to your recipe and capacity.
Tea leaves are brewed and mixed with sugar in a stainless-steel kettle to form the kombucha base.
The hot tea–sugar mixture is cooled through a plate heat exchanger to the target inoculation temperature, protecting SCOBY activity and reducing microbial risk.
The cooled base passes through a bag filter to remove coarse particles, then goes into kombucha fermenters ready for SCOBY or starter addition.
Fermentation runs for several days in temperature-controlled fermenters, with tank design adapted for kombucha and easy CIP cleaning.
After primary fermentation, kombucha goes to a finishing or storage tank for flavor adjustment, blending and optional carbonation.
The hot tea–sugar mixture is cooled through a plate heat exchanger to the target inoculation temperature, protecting SCOBY activity and reducing microbial risk.
We perform pressure testing, weld inspection, polishing and internal acid cleaning on all key tanks and pipelines, then provide test records and photos so you clearly understand the real condition and hygiene level of each used brewery system before shipment.
Food-grade SUS304 / SUS316 stainless steel construction
Insulated fermenters with cooling jackets or single-wall options
Adequate headspace / open-top options for SCOBY fermentation
Sanitary tri-clamp fittings, sampling valves and CIP spray devices
Temperature sensors, level indication and pressure relief where required
TIG welds inspected and reworked where necessary, acid pickled & passivated
Pressure and leak tests on jackets and vessels before shipment
Our Fermentation Cellar Projects & On-Site Photos show fermentation tanks installed in real breweries and beverage plants, so you can see actual layouts, tank rows and piping, and imagine how similar setups can work in your own project.
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Everything you need to know before placing your custom brewery equipment order
Yes, many stainless-steel brewery tanks are very suitable for kombucha once they are properly cleaned, passivated and re-fitted. We check tank geometry, headspace, cooling jackets and fittings, then adapt them (nozzles, valves, CIP, sensors) to kombucha fermentation and storage requirements.
We perform deep internal cleaning, descaling and acid passivation, then inspect welds and surfaces for defects. CIP spray devices and connections are checked or upgraded, and tanks are pressure and leak tested where applicable. This helps create a smooth, hygienic, CIP-friendly environment that protects SCOBY and product quality.
Yes. This is often the best way to balance budget and performance. We can use kettles and tanks together with new pumps, controls, filters or fillers, designing a complete kombucha line that fits your recipes, capacity and automation level.
Typically we need your target output (L per batch / per month), main recipes and fermentation time, number of SKUs, packaging format (bottle/can/keg), available floor space and ceiling height, and whether you prefer used only or used + new. With this, we can propose tank sizes, quantities and a basic process layout.
Lead time depends on current stock and scope, but systems are usually faster than building everything new. For many projects, we can prepare key tanks within several weeks, then allow time for packing, shipping and installation according to your location.
Yes. We offer a limited warranty on key components of refurbished used equipment and provide technical support, spare parts supply and remote troubleshooting after installation. Warranty terms are clearly defined in the quotation and contract based on the final system configuration.
Share your capacity, recipes and packaging format, and we’ll design a used kombucha equipment proposal that fits your budget and timeline.
We will contact you within 1 working day, please pay attention to the email with the suffix “@micetbrewing.com”.
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