From juice extraction to fermentation, conditioning, carbonation and packaging — engineered cider systems for consistent flavor and reliable output.
Unlike beer brewing equipment, ZPET’s cider systems address the unique challenges of apple juice fermentation, including lower fermentation temperatures (12-20°C vs. beer’s 18-22°C), longer fermentation cycles (2-4 weeks), and higher sugar content management. Our systems feature smooth interior surfaces to prevent oxidation, precise temperature control for delicate yeast strains, and optional juice extraction equipment for complete apple-to-bottle production.
Juice Extraction System (optional): Maceration tanks and pneumatic/mechanical presses for efficient apple crushing and juice extraction. Achieves 70-80% juice yield with minimal oxidation.
Primary Fermentation Tanks: Conical vessels with multi-zone glycol jackets for precise temperature control during 2-4 week fermentation. Insulated walls maintain stable temperatures (12-20°C) and reduce energy costs by 30-40%.
Secondary Fermentation Vessels: Dedicated tanks for flavor infusion (berries, hops, spices), natural carbonation, or aging. Pressure-rated construction (up to 2 bar) supports sparkling cider production.
CIP Cleaning System: Automated cleaning with food-grade sanitizers, designed for the acidic environment of cider production (pH 3.3-4.0). Reduces cleaning time from 3-4 hours (manual) to 60-90 minutes (automated).
ZPET’s modular design allows cider producers to start with a core system (2-4 fermentation tanks) and expand capacity by adding tanks, juice extraction equipment, or bottling lines as demand grows. Our systems support production scaling from 500L/week (startup cideries) to 20,000L/week (regional distribution) without replacing core equipment.
ZPET offers cider brewing systems in four capacity ranges (500L, 1000L, 2000L, 3000L-5000L) designed for different production scales—from startup craft cideries to national distribution operations.
Startup-Friendly System for Local Craft Cideries
Mid-Scale System for Growing Regional Cideries
High-Capacity System for Multi-State Distribution
Industrial-Scale System for National Brands & Contract Production
ZPET offers two commercial brewery system capacities (4000L, 5000L) designed for different production scales and market strategies. Each system includes a complete brewhouse, fermentation tanks, glycol cooling system, steam heating, and full PLC automation
Capacity | Batch Output | Weekly Production | Best For | Typical Configuration |
500L | 132 gal | 1,000-2,000L/week | Startup cideries, farm operations | 2-4 tanks |
1000L | 264 gal | 2,000-4,000L/week | Growing craft cideries, regional retail | 4-6 tanks |
2000L | 528 gal | 4,000-8,000L/week | Multi-state distribution | 6-8 tanks |
3000L-5000L | 792-1,321 gal | 10,000-20,000L/week | National brands, contract production | 8-12 tanks |
Note: Weekly production assumes 2-3 batches per week with 14-21 day fermentation cycles. Actual output depends on fermentation time, cider styles, and operational efficiency
Food-grade material resistant to acidic cider (pH 3.3-4.0)
Pharmaceutical-grade polishing prevents oxidation and simplifies cleaning
Facilitates yeast sediment removal and lees separation
2-3 independent cooling zones maintain optimal fermentation temperature (12-20°C)
50-80mm polyurethane foam reduces temperature fluctuations and energy consumption
±0.5°C accuracy ensures consistent yeast activity and flavor development
Real-time temperature tracking with automatic glycol valve control
Monitor carbonation levels during secondary fermentation
Maceration Tanks:
Pressing Systems:
Automated Cleaning Cycles:
Cleaning Cycle Time: 60-90 minutes per tank (vs. 3-4 hours manual cleaning)
•Wash and sort apples (remove damaged or rotten fruit)
•Crush apples using maceration tanks to create apple pomace
•Optional: Blend different apple varieties for desired flavor profile
•Press pomace using pneumatic or mechanical presses
•Achieve 70-80% juice yield (500 kg apples = 350-400L juice)
•Optional: Pasteurize juice (75-80°C for 15 minutes) to eliminate wild yeast
•Transfer juice to fermentation tanks
•Inoculate with cider yeast (Saccharomyces cerevisiae or specialized cider strains)
•Monitor temperature (12-20°C) and specific gravity daily
•Fermentation complete when specific gravity stabilizes (typically 1.000-1.005)
•Transfer cider to secondary vessels
•Add flavor infusions (berries, hops, spices) or age for complexity
•Natural carbonation (bottle conditioning) or forced carbonation (1.8-2.5 volumes CO2)
•Monitor pressure and carbonation levels
•Remove yeast sediment and particulates using filtration system
•Transfer to bright tanks for carbonation adjustment
•Bottle, can, or keg for distribution
•Automated CIP cleaning with food-grade sanitizers
•Sanitize tanks between batches to prevent contamination
Yes, with minor modifications. The same fermentation tanks can produce perry (pear cider), mead (honey wine), or fruit wines. Dedicated tanks recommended to prevent cross-contamination.
Primary fermentation: 14-21 days (depending on temperature and yeast strain). Secondary fermentation (aging/carbonation): 7-14 days. Total cycle: 21-35 days.
Use cold storage (2-4°C) to extend apple shelf life, or work with juice concentrate suppliers for year-round production. Many cideries produce high volumes during harvest season (Sept-Nov) and age cider for off-season sales
Requirements vary by country. Common certifications: TTB permit (USA), health department approval, organic certification (if using organic apples), and alcohol licensing.
Ready to scale your craft cidery? ZPET’s commercial cider brewing equipment provides the precision, reliability, and scalability you need to compete in the growing hard cider market.
1.Free Consultation: Discuss your production goals and receive capacity recommendations
2.Custom Proposal: Detailed system specifications, layout design, and pricing
3.Turnkey Installation: Manufacturing, shipping, installation, and operator training
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