The 300L restaurant craft beer brewery equipment is purpose-built for hospitality. It turns an unused back room, basement, or dedicated brewing corner into a working brewhouse that supplies your own taps with fresh, house-brewed beer — no external supplier, no freight cost, no minimum order.
At 300 liters per batch, you get roughly six 50L kegs per brew. Brewing two to three times a week keeps six to twelve taps flowing with your own recipes, and gives guests something they can't buy anywhere else.
The system is configured for restaurant realities: electric heating to avoid boiler installation, low-noise pump and motor selection, a compact footprint that fits existing floor plans, and an intuitive control panel so one trained staff member can run a full brew day.
Supply it as brewhouse-only or as a turnkey restaurant brewery package with fermenters, brite tanks, glycol chiller, and keg washer — matched to your tap count and menu.
| Item | Specification |
|---|---|
| Model | ZPET-300 |
| Batch Capacity | 300 L per batch (~6 × 50L kegs) |
| Brewhouse Configuration | 2-vessel (Mash/Lauter + Kettle/Whirlpool) + HLT |
| Material | SUS304 / SUS316L (optional) |
| Heating Method | Electric (standard) / Steam (optional) |
| Mash/Lauter Tun | 300L working volume, false bottom, 50mm PU insulation |
| Kettle/Whirlpool | 300L working volume, electric elements |
| Hot Liquor Tank | 300L working volume, insulated |
| Pressure Test | 0.3 MPa (hydrostatic) on pressurized vessels |
| Interior Polish | Mirror polished, Ra ≤ 0.6 μm |
| Exterior Finish | Satin brushed / No.4 |
| Welding | TIG argon-arc, full penetration, 100% tested |
| Insulation | 50–80 mm PU foam |
| Pump | Sanitary centrifugal pump, low-noise, 1.5" tri-clamp |
| Connections | 1.5" – 2" sanitary tri-clamp (DIN / SMS / 3A) |
| Control | Digital temperature controller, pump & element switches |
| Warranty | 2 years structural, 1 year pumps & heating elements |
| Price Range | USD 15,000 – 45,000 (depending on configuration) |
Custom Design:The micro brewery setup is tailored to the customer's beer brewing method and beer type, supporting production up to 33 Plato.
Materials: Commercial brewing equipment constructed from SUS304 food-grade stainless steel for both structures and pipes, ensuring durability and safety.
Tank Construction: Beer making equipment have a robust design with a 3mm inner shell and a 2mm outer shell, providing durability and efficiency.
Heating and Cooling Efficiency: Craft beer production equipment equipped with specially designed jackets on the cone top and shell bottom to optimize heating and cooling, with a large exchange area for improved performance.
Welding and Finish: Beer brewing equipment are TIG welded and feature full water welding for jackets, ensuring leak prevention and longevity. A mirror polish finish (Ra 0.4um) allows for easy cleaning and maintenance.
Quality Testing: Brewery system rigorous testing procedures include a 12-hour air and water test for jackets and a 48-hour water test for tanks, ensuring quality and reliability.
Quality Control: All micro brewery plant test records are meticulously documented, offering traceability with an inspection list and serial number.
High-End Components: Use of international brands like Schneider and ABB for electronic control systems, enhancing reliability and ease of after-sales support.
Market Testing: Enables the production of small batches of various beer styles, providing an efficient way to test consumer preferences and gauge market demand before committing to larger production volumes.
Cost-Effectiveness: Reduces the upfront investment required for brewing equipment, making it an ideal solution for small businesses or startups looking to enter the craft beer market without significant financial risk.
Customization: Offers breweries the ability to create and experiment with unique beer recipes, giving them a competitive advantage by offering exclusive brews tailored to specific consumer tastes.
Scalability: The equipment is designed to grow with the business, allowing for easy expansion of production capacity as demand increases, without the need for major system overhauls or replacements.
The 300L brewery equipment allows businesses to efficiently enter the craft beer market, providing a streamlined and cost-effective solution for producing high-quality, distinctive beers while maintaining manageable operational costs.
Restaurants: Provides restaurants the opportunity to create their own signature beers, adding uniqueness to their beverage offerings and appealing to customers seeking a personalized dining experience.
Brewpubs: Perfect for brewpubs that want to serve a variety of house-made beers, offering a diverse selection that caters to different tastes while emphasizing the craft brewing process.
Microbreweries: Ideal for small-scale microbreweries looking to produce and distribute craft beer locally, focusing on quality and innovation without large-scale operations.
Small Batch Production: Suitable for brewing small batches, allowing businesses to experiment with new recipes and adjust flavors, providing customers with fresh and diverse options.
1.Built Around Hospitality, Not Just Brewing
Compact footprint, quiet operation, and restaurant-friendly scheduling — designed to run beside a working kitchen, not against it.
2. Fresh Beer as a Real Differentiator
House-brewed beer gives guests a reason to choose you over the restaurant next door — and it's a story your staff can tell at the table.
3. No Boiler, No Site Rebuild
Electric heating standard means no boiler room, no gas line modification, and no heavy permit process. Standard power and water are enough.
4. Cut Out the Supplier
Brew your own and skip minimum orders, freight cost, and supply gaps. Your taps are never short.
5. Control Your Cost Per Keg
At restaurant scale, in-house brewing typically brings cost per litre down meaningfully versus purchased craft beer — and the margin stays with you.
6. One Trained Operator Is Enough
Intuitive controls and a straightforward workflow mean one staff member can run a brew day without a dedicated brewer on payroll.
7. Genuine Commercial Hygiene Standards
Mirror-polished SUS304 (Ra ≤ 0.6 μm), TIG full-penetration welds, and sanitary tri-clamp fittings — quality standards your guests can taste.
8. Export-Ready and Support-Backed
Crated for safe sea freight, with installation guides, remote commissioning, and recipe guidance from our engineering team.
1.Can this system run in a normal restaurant building?
Yes, with electric heating. You need a suitable power supply, a potable water line, and a drain — no boiler room or gas modification. We'll review your floor plan and utilities before shipping.
2. How much space does the brewhouse need?
The brewhouse itself typically fits in a footprint comparable to a small prep area, with fermenters and brite tanks sited separately. We provide a layout drawing matched to your room.
3. How many kegs does one batch produce?
About six 50L kegs per 300L brew. Two brews per week covers roughly six to eight taps with steady rotation.
4. Will it disturb restaurant operations?
Pump and motor selection is geared toward low noise, and brew days can be scheduled during prep hours or closed periods. Cleaning is CIP-based, so it's contained and quick.
5. Do we need a dedicated brewer?
No. The controls are straightforward enough that one trained staff member can operate a brew day. Many restaurants assign brewing to an existing kitchen or bar team member.
6. What about yeast and recipe support?
We provide starter recipe guidance and fermentation parameters. Most restaurants begin with two or three proven styles and refine from there.
7. Can we serve directly from the tank?
Yes — with brite tanks configured for direct-to-tap serving, beer goes from conditioning to your tap lines without intermediate handling.
8. What's the lead time?
30–35 working days for standard configurations. Full turnkey packages with chillers and keg washers may take 40–50 days.
