Kombucha Production Line Setup Guide

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Kombucha has grown from a niche fermented tea into a global beverage category valued for its natural probiotics, refreshing acidity, and functional health benefits. As demand continues to rise in 2025, more beverage companies, craft producers, and health-focused brands are investing in commercial kombucha production lines. Compared with small-batch brewing, a full production line offers consistency, safety, scalability, and compliance with modern food-grade standards.

Whether you’re planning a new kombucha factory or upgrading from a small-scale craft system, understanding the equipment, process flow, and design considerations is essential. This guide explains everything you need to know about setting up a commercial kombucha production line, from tea brewing to fermentation, blending, carbonation, filling, and CIP sanitation. At the end, you will also find a recommended equipment supplier, Micet, known for stainless-steel processing systems and turnkey beverage engineering.

Understanding Kombucha Production Line Requirements

Kombucha is unique because it involves fermentation, which introduces challenges not found in standard beverage processing. A proper production line must address:

• Microbial control
• Fermentation temperature stability
• SCOBY health
• Sugar conversion and acidity management
• CO₂ formation and carbonation control
• Consistent flavor profile across batches
• Shelf stability and post-fermentation safety

All equipment must support hygienic processing while protecting the live culture (if producing raw kombucha) or enabling safe post-processing (if producing pasteurized kombucha).

Step-by-Step Kombucha Production Line Workflow

A modern kombucha production line generally includes the following stages:

• Water filtration and tea preparation
• Sugar dissolving and preparation
• Tea extraction and cooling
• Fermentation (primary and secondary)
• Blending, flavoring, and standardization
• Carbonation (natural or forced)
• Pasteurization (optional)
• Storage and buffering
• Filling and packaging
• CIP (Clean-In-Place) sanitation and quality control

Each stage requires the right equipment to guarantee safety, consistency, and efficiency. Below is a full breakdown.

Water Treatment and Tea Brewing Equipment

High-quality kombucha starts with clean water and consistent tea extraction.

Water Treatment System

Common components include:

• Sand/filter bed
• Activated carbon filter
• RO (Reverse Osmosis) system
• UV sterilizer

Clean water ensures reliable flavor and prevents microbial interference during fermentation.

Tea Extraction System

Commercial tea brewing typically uses:

• Stainless steel tea extraction tanks
• Steam-heated or electric-heated jackets
• Temperature sensors and automated controls
• Agitators for even extraction

Depending on flavor goals, producers may use:

• Black tea
• Green tea
• Herbal blends

Extraction temperature and steeping time must be carefully controlled for flavor consistency and SCOBY health.

Sugar Dissolving and Syrup Preparation System

Sugar is essential for SCOBY fermentation. In a commercial setup, sugar is dissolved in stainless-steel mixing tanks using:

• Hot water jackets
• Agitators
• Flow meters for dosage accuracy
• Sanitary valves and piping

The sugar solution is then blended with brewed tea before fermentation.

Cooling and Transfer Systems

After brewing, tea must be cooled to fermentation temperature—typically around 20–30°C depending on recipe and yeast/bacteria balance.

Equipment includes:

• Plate heat exchangers
• Tube heat exchangers
• Chilled glycol systems
• Transfer pumps and sanitary pipelines

Quick cooling prevents unwanted microbial growth and preserves tea flavor.

Kombucha Fermentation Tanks (Primary Fermentation)

Fermentation is the heart of kombucha production. The right tank design is critical for SCOBY health and product consistency.

Fermentation Tank Features

Commercial fermentation tanks include:

• 304 or 316 stainless steel
• Temperature jackets for heating/cooling
• Built-in sensors (temperature, pH, BRIX)
• Large manholes for SCOBY handling
• Smooth internal polishing for hygiene
• CIP spray balls
• Controlled oxygen exposure (depending on fermentation style)

Some manufacturers also include micro-oxygenation systems to mimic traditional open-ferment methods in a closed vessel.

Fermentation Duration

Typical primary fermentation: 7–21 days, depending on:

• Temperature
• SCOBY vitality
• Sugar concentration
• Desired acidity

Secondary Fermentation System / Flavoring Tanks

Secondary fermentation is where kombucha gets its character—fruit juices, herbs, and other flavoring agents are added. In a commercial line, this takes place in:

• Stainless steel blending tanks
• Jacketed temperature-controlled tanks
• Carbonation contact tanks (for naturally carbonated kombucha)

Producers may choose to:

• Allow natural fermentation to continue
• Stop fermentation before carbonation
• Add controlled CO₂ via forced carbonation

Secondary fermentation can be risky if unmanaged—pressure build-up in packaging is a safety concern—so selecting the right equipment is crucial.

Filtration and Clarification Equipment (Optional)

Depending on the product style, kombucha may be:

• Unfiltered (raw, cloudy, with yeast sediment)
• Partially filtered (removing large SCOBY pieces)
• Fully filtered (clear or smooth commercial kombucha)

Common equipment:

Vibrating Screens

Remove large yeast and SCOBY fragments.

Centrifugal Separators

Spin out fine solids while preserving flavor.

Cartridge or Membrane Filters

Used for brands wanting a polished, shelf-stable drink.

Filtering too aggressively can remove beneficial probiotics, so the filtration level must match your market positioning.

Carbonation Systems

Carbonation levels vary across kombucha brands. Options include:

Natural Carbonation

Occurs during secondary fermentation. Requires careful pressure monitoring.

Forced Carbonation

Using a carbonator:

• Ensures precise CO₂ control
• Reduces risk of bottle explosions
• Increases consistency

Forced carbonation is recommended for commercial producers, especially export-focused brands.

Pasteurization (Optional)

Raw kombucha maintains live probiotics but has a shorter shelf life and requires cold chain logistics. Commercial producers sometimes choose:

Hot-Fill Pasteurization

Heats kombucha before filling, then bottles seal at high temperature.

Tunnel Pasteurizer

Pasteurizes sealed bottles gradually to ensure microbial stability.

Flash Pasteurization

Rapid heating and cooling to minimize flavor impact.

Pasteurization extends shelf life but removes probiotic content—your choice depends on brand identity.

Kombucha Storage and Buffer Tanks

Before filling, kombucha must be stored in sanitary tanks with:

• Temperature control
• Level sensors
• Pressure management (for carbonated products)
• Agitators (if blending multiple batches)

These tanks ensure continuous production without bottlenecks.

Filling and Packaging Equipment

Kombucha is typically packaged in:

• Glass bottles
• Cans
• PET bottles (less common due to pressure risk)
• Kegs (for restaurants or tap systems)

Filling Line Options

Gravity Fillers

Best for non-carbonated kombucha.

Counter-Pressure or Isobaric Fillers

Required for carbonated kombucha to prevent foaming and CO₂ loss.

Aseptic Filling Lines

Used for pasteurized kombucha with long shelf life.

Labeling and Packaging Machines

These systems apply labels, shrink sleeves, date codes, carton packaging, and palletizing.

CIP (Clean-In-Place) System for Kombucha

A kombucha factory must maintain strict hygiene because fermentation involves live cultures. CIP systems are essential.

A CIP System Includes:

• Alkali tank
• Acid tank
• Hot water tank
• Heating unit
• CIP pumps
• Automated valve clusters
• Temperature and conductivity sensors

CIP allows tanks, mixers, and pipelines to be cleaned without disassembly.

Benefits include:

• Reduced contamination risk
• Higher batch consistency
• Faster changeovers
• Labor efficiency

Designing the Kombucha Factory Layout

A proper layout increases efficiency and safety. Key considerations include:

Raw Materials Area

Storage for tea, sugar, SCOBY, and flavorings.

Processing Area

Tea extraction, sugar dissolving, cooling, and pumping systems.

Fermentation Area

Often temperature-controlled with heavy-duty flooring.

Blending and Carbonation Area

For flavor additions and CO₂ control.

Filling & Packaging Area

Designed with clean-room principles to limit contamination.

Cold Storage

Essential for raw kombucha preservation if not pasteurized.

Utilities Room

Includes:

• Chillers
• Boilers
• Air compressors
• Water treatment systems

Common Challenges in Kombucha Production and How to Solve Them

1. Unstable Fermentation

Caused by inconsistent temperature or SCOBY health.

Solution: Temperature-controlled tanks, monitoring sensors, stable starter culture.

2. Bottle Over-Pressurization

Occurs with uncontrolled secondary fermentation.

Solution: Forced carbonation or pasteurization; pressure-rated bottles; QC testing.

3. Flavor Variation

Due to inconsistent tea brewing or sugar levels.

Solution: Automated brewing and dosage control.

4. Contamination

From insufficient sanitation.

Solution: Automated CIP systems and hygienic design.

FAQs

What equipment do I need to start a commercial kombucha production line?

A typical kombucha line includes tea extraction tanks, sugar dissolving tanks, fermentation vessels, blending tanks, filtration systems, carbonation equipment, and filling/packaging machines. CIP and utility systems are also required for hygiene and continuous production.

How long does it take to set up a kombucha production factory?

The full process—engineering, equipment manufacturing, shipping, installation, and commissioning—usually takes 6–12 months, depending on factory size, degree of automation, and local utility readiness.

Should I choose raw kombucha or pasteurized kombucha for commercial production?

Raw kombucha offers probiotic benefits but requires cold chain distribution and careful fermentation control. Pasteurized kombucha provides longer shelf life and easier logistics but lacks active cultures. The right choice depends on your market, brand strategy, and distribution capability.

Why Micet Is Recommended for Kombucha Production Line Equipment

For global kombucha producers seeking reliable, hygienic, and customizable equipment, Micet is one of the most trusted partners in the industry.

Micet provides:

• Full kombucha production lines: tea extraction, fermentation, blending, carbonation, filling
• 304/316 stainless steel tanks with advanced hygienic design
• Temperature-controlled fermentation vessels optimized for SCOBY activity
• Automated CIP systems, heat exchangers, filtration units, and carbonation equipment
• Custom engineering including P&ID, layout design, utility integration, and automation
• PLC/HMI control systems for process consistency
• Worldwide installation, training, and after-sales support
• Factory-direct pricing with strong export experience

If you’re building or upgrading a kombucha production facility, Micet’s process-driven engineering and turnkey solutions make them an ideal partner for achieving consistent, safe, and scalable kombucha production.