The following 8 aspects are briefly described as follows:

1. Expected investment.

Investing in a craft restaurant, bar or hotel is not only about beer equipment, but also the management costs of raw materials, water, electricity, personnel and so on in the later stage. It is best to conduct a cost-benefit analysis and investment plan in advance with the equipment manufacturer based on the local prices and consumption levels of the equipment location.

2. Beer sales.

Before choosing a set of beer equipment, we should first calculate the beer sales in our own store. Beer sales are seasonal. We should have a certain idea of the maximum daily alcohol consumption and monthly alcohol consumption to ensure continuous drinking during the peak season. Beer equipment market circulation formula: daily output = number of fermenters * fermenter volume/fermentation cycle.

3. Site conditions.

There are not many cases that are limited by site conditions (water supply, drainage, electricity, ventilation, magnetic fields, etc.). It is recommended that you provide the site drawings and the surrounding environment to the equipment supplier. If conditions permit, ask the other party to investigate the site first, and provide appropriate solutions according to the site conditions. The height and floor area of the main design site require specific and clear communication with beer equipment manufacturers.

4. Brewing process.

If the investor has its own brewing process, it must be introduced to the supplier in order to provide a reasonable equipment configuration according to the brewing process. Brewing process: grinding - saccharification - filtration - boiling - spinning - fermentation - storage.

5. Japanese brew batch.

The brewing batch also determines the configuration of the beer equipment, because the capacity of the saccharification system and the fermentation system can be doubled. For example, brew once a day, saccharification and fermentation capacity is the same, brew twice a day, fermentation is twice the saccharification; However, the maximum multiple may not exceed three times. According to the ordinary process, the saccharification time is generally 8-10 hours, and a maximum of 3 batches are brewed every night, and 1-2 batches are generally brewed. In order to reduce the initial investment risk and save costs, choosing multiple batches of brewing is a good method.

6. Type of brewing.

Depending on the taste preferences of different regions, bar hotels can't just brew one beer to improve their competitiveness. The type of brewing the investor wants also determines the configuration of the equipment, especially the fermentation system. More flavors also means more fermenters are needed.

7. Liquor equipment.

There are many kinds of alcohol equipment for the sale of bar hotels, and the price difference is also very large, combined with their own needs, choose a suitable set.

8. The beauty of the equipment.

Common craft restaurant or beer house, bar beer equipment, especially saccharation equipment, can choose copper outsourcing or stainless steel outsourcing, there is a certain price gap, do not blindly follow, combined with their own decoration plan and shop style, choose their own. Do shop decoration, equipment style unity, in fact, equipment shop decoration is an important part.

The above eight points of introduction, just about, in fact, each can say too much, if you have specific questions or details of the consultation, please leave a message or comment to consult us.

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