7
answers
31
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0
votes

When providing logos to a packaging vendor, what's typically the best method to send the graphics?

An Adobe Illustrator file or PDF?

5
answers
21
views
0
votes

Why are both the size and shape of my label important to consider?

4
answers
28
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0
votes

I'm a small business that is purchasing new shopping bags. Can glossy bags be printed on, or are they only able to be hot-stamped?

3
answers
29
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1
votes

How do I determine what size refrigeration system I need for my walk-in?

3
answers
13
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0
votes

How many 5 gal pails would ship in a pallet?

3
answers
15
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0
votes

Do I need a specialized mixer for pizza dough?

3
answers
15
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0
votes

We recently upgraded to a Meheen 4-head filler, and would like to know what other brewers out there have done to set up automatic labeling with this particular system. Previously, we were bottling using a single-head filler, hand-labeling with pressure sensitive labels, which was all we needed at the time. Now that we have this new system tho, we'd like to know what our labeling options are to create a more streamlined system.

3
answers
21
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0
votes

Unfortunately, our printer designed a label for our bottles that makes it difficult to figure out what type of labeler we need to purchase to apply them. Just to give you an idea of the current layout of these labels: the bottom (or "bikini") part wraps almost all the way around the bottle, while the top label (so essentially, the main one) only covers the front part of the bottle. Any ideas/recommendations for a labeler that would correctly align these labels each time, despite their unique design?

2
answers
24
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0
votes

Anyone know the freight class that glass wine bottles would typically be categorized as for LTL shipping?

3
answers
52
views
-1
votes

What is the most common thing to do with hot liquor from the heat exchanger? Is it best to send to the floor (in a dump) or to a Hot Liquor Tank?

2
answers
15
views
0
votes

What is the best flute grade for corrugated boxes if I'm shipping delicate items?

2
answers
13
views
0
votes

How much does having a high recycled content in kraft shopping bags increase the price usually?

1
answers
63
views
0
votes

For a brewing operation in Hawaii, what is the most cost effective way of bringing beer bottles here? Is shipping cost-prohibitive to ship from the mainland?

1
answers
3
views
0
votes

Are there special considerations when buying tubs for storing dairy products as compared with general HDPE tubs?

1
answers
4
views
0
votes

For dispensing paint form an industrial drum, what faucet should I choose?

1
answers
24
views
0
votes

Do flash pasteurizers for milk come with cream separators, too? Do they also come with glycol-cooled trim-coolers?

I am looking for a flash pasteurizer for dairy for the process of making various cheeses. I was curious if it was necessary to source the cream separa

1
answers
3
views
0
votes

Is soap and water good enough for cleaning my restaurant kitchen floor?

1
answers
7
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0
votes

What are the typical code requirements for venting 300,000 Btu and 400,000 Btu burners?

What are the typical code requirements for venting 300,000 Btu and 400,000 Btu burners? We are looking at two Midco Int'l burners, one EC300 and one R

1
answers
2
views
0
votes

For packaging meats, should I purchase a chamber packaging machine or an external packaging machine?

1
answers
2
views
0
votes

Is a bone guard worthwhile? We’ll be packaging meat with bone-in.

1
answers
3
views
0
votes

I run a catering business, is a hand-held vacuum sealer unit okay to use, or are there problems with its use?

1
answers
24
views
0
votes

Is there a certain type of piping material I should be using for my glycol chiller?

1
answers
15
views
0
votes

What's a VFD?

1
answers
24
views
0
votes

Do any small breweries out there have experience with using oversized bright tanks to carbonate batches? I'm in the process of arranging a 3-5BBL brewery and plan on brewing both single and double sized batches. Would using a 10BBL bright tank for a 5BBL batch run the risk of losing beer quality and/or aromas?

1
answers
24
views
0
votes

I'm having trouble getting my beer properly carbonated in the bright tank in less than 6-7 days. I've heard other brewers are able to carb their batches in just one day - some in merely a few hours! What seems to be the problem here? Why does my carbonation process appear to be taking forever??

1
answers
24
views
0
votes

How do I calculate the right amount of space needed for my brewery? How many square feet should my facility be?

1
answers
24
views
0
votes

I'm in the process of constructing my first 8.5 bbl brewery system, and have already run into the issue of my state's Health Department questioning me about how I plan on ensuring my brewery wastewater remains within the required pH range of 5.5 & 10. I'm currently using a double-tank CIP system with acid sanitizer in one tank, and a caustic cleaning solution in the other. Once this cleaning process is complete, what's the best way to ensure my sewer effluents are in the required pH range? I'd like to avoid installing a sump pump and/or purchasing a high-cost automatic pH adjuster, if possible.

1
answers
15
views
0
votes

How does one go about designing a septic system for a smaller-scale brewery? Is it possible to run say, a 10bbl brewery with a sewage system to accommodate all the brewery's wastewater? If so, are holding tanks necessary?

1
answers
9
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0
votes

I'm currently setting up a brewery and have been sorting through the equipment that was purchased for this brew pub before I came on-board. In doing so, I've only identified a single-vessel CIP system (with 80L tank & skid-mounted pump) for cleaning, rather than a double-vessel CIP system, which is what I've always used (one for acid rinsing & one for caustic cleaning solutions). To my knowledge, caustic solutions are more beneficial at 70?. That being said, what's most optimal for this type of setup? Is using a cold caustic solution acceptable and, if so, should I increase both the time and concentration of the caustic for this process? Alternatively, should I purchase an additional tank equipped with temperature control (including a heating element) for caustic use only?

1
answers
15
views
0
votes

What are the advantages (if any) to cleaning under pressure vs. not?

1
answers
21
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0
votes

We recently purchased a Premier 2-head manual keg washer for our brewery, which has a water flow rate of around 7 GPM (gallons per minute). I'm planning on using a diluted solution with a 5% PAA sanitizer to set-up a venturi-based system for the washer and would ideally like to avoid employing a reduction nipple. Since I've never assembled one of these dosing systems before, how do these venutri-style dosers work exactly? What's the best way to go about setting one up for a 2-Head Premier manual washer?

1
answers
9
views
0
votes

We're currently in the process of installing our new keg washer and heard there are two ways to clean the kegs with this machine: using steam or caustic. What's the difference between the two?

1
answers
13
views
0
votes

I'm currently in the process of planning a 30-seat brewpub with a 3.5 bbl system that includes 4 serving tanks and 3 fermenters. Trying to decide between purchasing glycol-cooled serving tanks vs. building-out a refrigerated room to store the serving tanks. Most likely I'll need a cold area for storing a few kegs and bottles anyway? What are the pros/cons of each option and how do the costs - both upfront and for routine maintenance - compare in each situation?

1
answers
15
views
0
votes

We're currently trying to decide between an in-line rotary labeler or pre-printed bottles. The printed bottles are pretty neat plus we could use our glass blower to make custom glasses from the enameled bottles. The in-line labeler, which we'd most likely use with pressure-sensitive labels, obviously allows for much more flexibility though. How do these two options compare cost-wise? What are the pros and cons of both the labeler vs. the printed bottles?

1
answers
9
views
0
votes

Can the filling machine I'm planning on purchasing be used with my existing packaging equipment?

1
answers
2
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0
votes

For my deli, what sort of table top should I get?

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