equipo de cervecería

Learn how to design a small commercial winery, from grape processing and fermentation to aging, blending, filtration, cooling, CIP and equipment selection.

Learn how to design a hybrid pot and column still for whiskey, rum, gin and fruit spirits, covering capacity, plates, reflux, heating, materials and cooling.

Learn how to choose distillation equipment for whiskey, gin, vodka, rum and fruit spirits based on capacity, still type, heating, materials and automation.

Learn how to prepare a site for brewery equipment installation, including layout, utilities, drainage, cooling, heating, piping, and equipment access.

Learn how to choose a stainless steel mixing tank by capacity, material, agitator, motor, heating, cooling, CIP, pressure and surface finish.

Compare pot stills and column stills for whisky, rum, gin, and vodka. Learn about capacity, spirit character, and how to choose the right distillery equipment.

Learn how to expand a brewery from 1000L to 2000L by upgrading brewhouse, fermenters, cooling, CIP, utilities, packaging and layout for efficient growth.

Compare steam, electric and direct-fire brewery heating systems by cost, efficiency, installation, temperature control and brewery size to choose the right option.

Compare 4-vessel and 5-vessel brewhouses by capacity, brewing efficiency, automation, cost, floor space and expansion needs to choose the right brewery system.

Design a 1000L kombucha production system integrating tea brewing, sugar mixing, cooling, fermentation, flavoring, carbonation, CIP cleaning, and packaging. METO provides complete line configuration.

Learn how to calculate the right number of brewery fermentation tanks based on brewhouse capacity, fermentation time, production volume, tank size and future expansion.

Learn how brewery equipment is manufactured, from stainless steel selection and welding to polishing, pressure testing, electrical inspection and FAT.