When a 5,000-liter tank of Pinot Noir must goes from 22°C to 29°C in six hours, you have a choice: intervene or accept whatever volatile acidity and cooked fruit character follow. Wine fermenting is ...
READ MOREScaling kombucha production requires strict control over oxygen levels and the prevention of cross-contamination. Our commercial line is specifically designed for fermented tea, integrating rapid tea steeping, efficient cooling, and specialized fermentation vessels. Smart oxygen sensors allow for precise regulation of the aerobic phase, ensuring SCOBY health and flavor consistency. This system solves the issues of batch-to-batch variation and scalability common in manual production.
|
Feature / Parameter |
Detailed Specifications |
|
Core Units |
Tea Extraction Vat & SCOBY Incubation Tanks |
|
Monitoring |
Dissolved Oxygen (DO), pH, and Temp Tracking |
|
Filtration |
Multi-Stage Fine Filtration for Sediment Removal |
|
Material |
SS316L to Resist Organic Acid Corrosion |
|
Project Scope |
From Raw Steeping to Secondary Carbonation |
When a 5,000-liter tank of Pinot Noir must goes from 22°C to 29°C in six hours, you have a choice: intervene or accept whatever volatile acidity and cooked fruit character follow. Wine fermenting is ...
READ MOREYou have probably seen a batch fail for reasons that are hard to explain: a lotion that separates after a week, a sauce that turns watery, or a pigment paste with fine agglomerates that no amount of ...
READ MOREA paint plant manager in Ningbo opened the previous week's production log and found a familiar problem: batch 2417 and batch 2418 used the same formula, the same pigment lots, and the same process re...
READ MOREMany buying decisions for storage tanks and silos focus on capacity, material grade, and agitator speed. Yet the foundation under the vessel is what keeps those choices safe over the long term. A poo...
READ MORE