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We are leading Manufacturer & Service Provider for the Products which also includes Cold Blocks and Cip Stations & Fermentation, Maturation And Bright Beer Section since 2011

Cold Blocks And Cip Stations

Cold Blocks and Cip Stations

For yeast propagation, Kaditech offers best combination from laboratory propagation till multi-vessels propagation. All the propagation vessels are available with well-designed cleanable aeration system with sterilization of the wort at bottom. Vessels are equipped with cooling jackets & heating jackets.

Turn key installations for yeast storage section with all vessels designed for the necessary storage & pitching capacities on request. Full flexibility between vessels for pitching, harvesting and cleaning. simultaneously, cooling on cylindrical and cone part of vessels. There is also option aeration if needed. Full range of automation available for these plants.

All the tank top plates are from approved or customer preferred suppliers are available for yeast tanks.

Fermentation, Maturation And Bright Beer Section

Fermentation, Maturation And Bright Beer Section

Kaditech Industries offers the Unitank technology along with fermentation and maturation technology for the Brewery Plants. ENGINEERING SERVICES provided by Kaditech engineering for Unitank process designs offers best design for optimum degree of fermentation & cooling.

Bright Beer Section installation is also available with the turn-key solution.

The mechanical design guidelines are well-followed from ASME for tank designs. Tank manufacturing is done with our sub-supplier following strict Kaditech norms. Cooling jacket used is the embossed type for more efficient cooling.

Unitanks & Bright Beer tanks can also be fully insulated with PU-foam and cladded with stainless steel or Aluminum.

Kaditech offers best ENGINEERING SERVICES for the complete turn-key cellars.

Microbrewery Pub - Brewery Plants

Microbrewery Pub - Brewery Plants

Brewing is based on the experience gained over centuries and has essentially remained unchanged. Knowledge of the raw materials, detailed processes and techniques can only be mastered if there is the practical experience using them.

Microbrewery equipment with 2-vessel brewhouse sized from 4hl up to 35hl of beer per brew designed for 2 to 3 brews daily. Annual capacity of brewing equipment range from 2000 hl up to 25 000 hl of beer per year. Brewhouse kettles can also be designed with electrical heating systems.

Microbrewery equipment for brewing of all beer styles: both ales and lagers

Each brew operation performed in a separate vessel brewing, fermenting & conditioning process are automatic-computer-controlled or semi-automatic-controlled via central-control panel.

Complete microbrewery systems with capacity ranging from 20.000hl up to 120.000 hl of beer per year. Fully equipped industrial breweries with 6-vessel brewhouse sized from 35hl up to 80hl of beer per brew. Our 6-vessel brewhouse are designed for 4, 5 up to 6 brews/daily.

Automatic (Computer) control, Semiautomatic Control (Central Control Panel) or Manual Control.

Milk Production

Milk Production

Milk that is in its final package form use shall have been pasteurized or ultrapasteurized. Milk may have been adjusted by separating part of the milk fat, or by adding thereto cream, dry whole milk, skim milk, or nonfat dry milk. Milk solids are the non-water components of milk – protein, lactose, and minerals. Sometimes the combination of protein, lactose and minerals is called the solids not fat content, and when the fat is included it is called total solids content.

Sorting Tables

Sorting Tables

Sorting tables are needed for receive, pre or post- destemmer, sort & crush. To received grape selection and Destemmer grape selection before crushing.

Destemmer Crusher

Destemmer Crusher

The destemmer crusher plays a very important role in the whole process of making wine. First, the grapes get into a machine. Then, the process of jump out of the stem and dropping into the crusher. The crusher will gently break the berry, but not the seed, which goes then to the fermentation container. Many gently crushed berries together compose what we know as must, which will later become wine. For the stem, the cycle is different as it will then continue to the other side of the cylinder, where it will be removed to a container outside of the winery.

Damage Resistant Depth Filter

Damage Resistant Depth Filter

Damage Resistant Depth Filter For Biopharmaceutical Applications

Zeta filter is intended for the bio pharmaceutical market, and has been designed to resist the inherent vulnerability of depth filter discs to damage

Beta Pure

Beta Pure

Technical Details

  • Heavy/Coarse Sediment (50 Micron Nominal)
  • Cartridge Dimensions: 9 3/4" High x 2 5/8" Diameter
  • Graded density for long life
  • Rigid construction withstands stressful conditions
  • Cold water only
  • Ice Cream Production

    Ice Cream Production

    The milk fat source, nonfat solids, stabilizers and emulsifiers are blended to ensure complete mixing of liquid and dry ingredients. 2. Ice cream mix is pasteurized. 3. Ice cream mix is homogenized to decrease the milk fat globule size to form a better emulsion and contribute to a smoother, creamier ice cream. 4. Ice cream mix is aged. Aging the mix cools it down before freezing, allows the milk fat to partially crystallize and the gives the proteins stabilizers time to hydrate. This improves the whipping properties of the mix.5. Liquid flavors and colors may be added to the mix before freezing. Only ingredients that are liquid can be added before the freezing, to make sure the mix flows properly through the freezing equipment.6. The process involves freezing the mix and incorporating air. Ice cream mix can be frozen in batch or continuous freezers and the conditions used will depend on the type of freezer. 7. The addition of air is called overrun and contributes to the lightness or denseness of ice cream. Up to 50% of the volume of the finished ice cream (100% overrun) can be air that is incorporated during freezing. The overrun level can be set as desired to adjust the denseness of the finished product. 8. At the point of discharge from the freezer, only about 50% of the water in ice cream is frozen. Soft serve ice cream is generated at this point in the freezing process. 9. Fruits, swirls, and any bulky type of flavorings (nuts, candy pieces, etc.) are added at this point. These ingredients cannot be added before freezing or they would interfere with the smooth flow of the mix through the freezer.10. Packaging

    Sterilizing Grade Filters For Bioscience Market

    Sterilizing Grade Filters For Bioscience Market

    Sterilizing grade filters for application in the bioscience sector. The Multilayer 0.45 µm/0.22 µm cartridge filter and the express hydrophilic 0.2 µm filter can be used in a wide range of Biopharmaceutical applications

    Cheese Production

    Cheese Production

    Milk is often standardized before cheese making to optimize the protein to fat ratio to make a good quality cheese with a high yield.2. Depending on the desired cheese, the milk may be pasteurized or mildly heat-treated to reduce the number of spoilage organisms and improve the environment for the starter cultures to grow.3. Milk is cooled after pasteurization or heat treatment. 4. The starter cultures and any non-starter adjunct bacteria are added to the milk and held to ripen. The ripening step allows the bacteria to grow and begin fermentation, which lowers the pH and develops the flavor of the cheese. 5. The rennet is the enzyme that acts on the milk proteins to form the curd. After the rennet is added, the curd is not disturbed for approximately 30 minutes so a firm coagulum forms.6. The curd is allowed to ferment until it reaches pH 6.4. The curd is then cut with cheese knives into small pieces and heated. The heating step helps to separate the whey from the curd. 7. The whey is drained from the vat and the curd forms a mat.8. The curd mats are cut into sections and piled on top of each other and flipped periodically.9. For cheddar cheese, the smaller, milled curd pieces are put back in the vat and salted by sprinkling dry salt on the curd and mixing in the salt.10. The salted curd pieces are placed in cheese hoops and pressed into blocks to form the cheese.11. The cheese is stored in coolers until the desired age is reached. Depending on the variety, cheese can be aged from several months to several years.12. Cheese may be cut and packaged into blocks or it may be waxed.

    Yogurt Production

    Yogurt Production

    1. Milk composition may be adjusted to achieve the desired fat and solids content. Often dry milk is added to increase the amount of whey protein to provide a desirable texture. Ingredients such as stabilizers are added at this time.

    2. The milk mixture is pasteurized. A high heat treatment is used to denature the whey (serum) proteins. This allows the proteins to form a more stable gel, which prevents separation of the water during storage. The high heat treatment also further reduces the number of spoilage organisms in the milk to provide a better environment for the starter cultures to grow.

    3. The blend is homogenized to mix all ingredients thoroughly and improve yogurt consistency.

    4. The milk is cooled to bring the yogurt to the ideal growth temperature for the starter culture.

    5. The starter cultures are mixed into the cooled milk.

    6. The milk is held at certain temperature to reach desirable pH. This allows the fermentation to progress to form a soft gel and the characteristic flavor of yogurt. This process can take several hours.

    7. The yogurt is cooled to stop the fermentation process.

    8. Fruit and flavors are added at different steps depending on the type of yogurt.

    9. The yogurt is pumped from the fermentation vat and packaged as desired.

    High Capacity Carbon Media Filters

    High Capacity Carbon Media Filters

    Odor pleated filters incorporate the company’s next generation Carbon media to effectively capture odors from a wide variety of industrial processes.

    Aging And Bottling

    The final stage of the wine making process involves the aging and bottling of wine. After clarification, the winemaker has the choice of bottling a wine immediately. Further aging can be done in bottle, stainless steel or ceramic tanks, large wooden ovals, or small barrels.

    Antifoaming Unit

    Kaditech has developed an engineering module for antifoaming process with Deareated tank and components pre-built with or without control system.

    Cip Plants

    Kaditech offers both cold and hot CIP plants on various combinations as per the requirement from the customer.

    The CIP system can be semi-automatic with manual intervention of fully automatic. All process equipments are with quality cleaning systems to facilitate proper cleaning. Various cleaning equipments are used in various sections to clean the tanks for e.g. stationery/rotating spray balls, spray nozzles, tank cleaning machines, cleaning turbines are carefully selected to suit specific requirements.


    Once fermentation is finished, the clarification process begins. Winemakers have the option of racking or siphoning their wines from one tank or barrel to the next in the hope of leaving the precipitates and solids called pomace in the bottom of the fermenting tank. Filtering and fining may also be done at this stage. Filtration can be done with everything from a course filter that catches only large solids to a sterile filter pad that strips wine of all life. Fining occurs when substances are added to a wine to clarify them. Often, winemakers will add egg whites, clay, or other compounds to wine that will help precipitate dead yeast cells and other solids out of a wine. These substances adhere to the unwanted solids and force them to the bottom of the tank. The clarified wine is then racked into another vessel, where it is ready for bottling or further aging.

    Cold Cip Module

    The buffer tank and the pump are pre-mounted, pre-connected on the trolley. The suction of the pump is from the buffer tank & Discharge will be connected to the system which shall be cleaned by means of hoses or fixed piping. CIP Return from the system will be connected back to the buffer tank.

    Crushing And Pressing

    Crushing is traditionally the next basic step in the wine making process. Today, mechanical crushers perform efficient trading of the grapes into what is commonly referred to as must. By using mechanical presses, there is reduction on time & immense sanitary gain that mechanical pressing brings to wine making. Mechanical pressing has also improved the quality and long shelf life of wine, while reducing the winemaker's need for preservatives. Up to crushing and pressing the steps for making white wine and red wine are essentially the same. However, if a winemaker is to make white wine, he or she will quickly press the must after crushing in order to separate the juice from the skins, seeds, and solids. By doing so unwanted color (which comes from the skin of the grape, not the juice) and tannins cannot leach into the white wine. Essentially, white wine is allowed very little skin contact, while red wine is left in contact with its skins to garner color, flavor, and additional tannins during fermentation, which of course is the next step.

    Deareation/Drying Of Viscous / Non-Viscous Products

    This is the process module for vacuum deareation of several food products. This system removes air whether in free, dispersed and/or dissolved form.

    Mostly applicable for; apple purees, berries, mango, guava etc., baby food, banana, etc.

    Vacuum deareation is usually integrated as a part of a sterilization or pasteurization of food products.

    Engineering Modules

  • Deareation/Drying of Viscous / non-viscous products
  • Hot & Cold CIP Units
  • Product Storage after Sterilization
  • Hot water Generation with Steam
  • Feed To Decanter System & Decanters

    We feed Destemmer Crushed Grapes to the decanter by using tank and feeding pump to extract as per as possible products from the grapes and keep only maximum possible dry solids. This includes feeding tank with Agitator and pumps on skids or mounted on site depending on capacities. Decanter for extraction from our listed & approved suppliers.


    Fermentation is indeed the vital process in the making of wine. Normally winemakers will kill the wild and sometimes unpredictable natural yeasts and then introduce a strain of yeast of personal choosing in order to more readily predict the end result. Once fermentation begins, it normally continues until all of the sugar is converted to alcohol and a dry wine is produced. Fermentation can require anywhere from ten days to a month or more. The resulting level of alcohol in a wine will vary from one location to the next, due to the total sugar content of the must. An alcohol level of 10% in cool climates versus a high of 15% in warmer areas is considered normal. Sweet wine is produced when the fermentation process stops before all of the sugar has been converted into alcohol. This is usually intentional decision on the part of the winemakers to make sweet wines.


    Harvesting is first basic step in the actual wine making process. Grapes can produce annually a reliable amount of sugar to yield sufficient alcohol to preserve the resulting beverage, also requisite acids, esters and tannins to make natural, stable wine on a consistent basis. Harvesting can be done mechanically or by hand. However, many people prefer to hand harvest.

    Wine Making Process

    There are five major steps in wine making: harvesting, crushing and pressing, fermentation, clarification, and aging and bottling. There are plenty of deviations and variations along the way. But, there are very few deviations at any point in the process that make life easy. The steps for making white wine and red wine are essentially the same, with one exception. The making of fortified or sparkling wines is also another matter; both require additional human intervention to succeed.

    Hot Water Generation With Steam

    This module is useful to fulfill the hot water necessity for all kinds of process plants.

    This module consists of heat exchanger, pumps, control valves etc. for generation of hot water.

    Hot water storage tank can also be supplied on request.

    Wine Chiller Unit

    Kaditech has developed an engineering module for wine chiller unit, by using multisection heat exchanger with energy utilization to and from stabilization. Wine chiller unit is the pre-built module which has pump, heat exchanger, control valves etc. This unit is also possible with own control system or can also be accommodated in the central control system of the plant.

    Hot Cip Module

    Kaditech Cleaning in place (CIP) hot unit has been designed as an easy transportable cleaning unit. Specifically for use in areas of service around a Plate Heat Exchangers, remote vessels, STHEs etc.

    The unit is equipped with a tank for mixing and storage of liquids during the CIP of Process equipments. The unit is further equipped with steam heating system, air pump for circulation of cleaning liquid and valves to support and facilitate running different programs of CIP.

    The unit can be mounted with its on local operation. There is also the flexibility to accommodate the operation in the existing control system.

    Purified Water Systems

    Kaditech supply various purified water systems for pharmaceutical & other processing industries.

    These systems are equipped with various process modules such as,

    1. Reverse Osmosis process

    2. Various Dosing Systems

    3. Electro De-ionization Modules

    These modules are stand alone units with own control. Also there is full flexibility with the equipments & control system according to customer needs.

    Sight Glasses For Tanks

    There are various ranges for the tank top / side / bottom mounted sight glasses are available.

    Details are available on request.


  • Sodium Hexametaphosphate :
    (68% Purified,(5 kg bags + other possible packs)
    White Powder
    Chloride (Cl) < 0.02%
    Heavy metals (as Pb) < 0.005%
    Iron (Fe) < 0.01%
    Assay = 68% w/w min
  • Sodium Metabisulphite :
    White Powder
    Insoluble Matter < 0.003%'
    Chloride (Cl) < 0.005%
    Arsenic (As) < 0.00005%
    Copper (Cu) < 0.001%
    Iron (Fe) < 0.0005%
    Lead (Pb) < 0.001%
    Zinc (Zn) < 0.001%
  • Sodium Hypochloride
    Hypo 7.75% w/v
  • Sodium Chloride (NaCl) :
    99.889% (Dry Basis)
    Pure Dried Refined Salt
    Moisture = 0.145%
    Insoluble Matter < 0.06%
    calcium (Ca) = 15.01 ppm
    Magnecium (Mg) = 0.998 ppm
    Iron (Fe) = 4.99 ppm
    Sulphate (So4) = 249.98%
    Potassium Ferro cyanide = 9.99 ppm max
  • Sodium Hydroxide Pellets : Various types
  • Accessories And Chemicals

    We are the suppliers of new and surplus water treatment equipment, consumables, spare parts, operation, maintenance and technical services to all users of water.

    Kaditech Industries is able to address and provide the right solution to water treatment.

    Problems by supplying new or used equipment from all manufacturers and distributors to meet our customer’s unique needs and budget. We are not constrained by only one product line or limited technology selection and application. We utilize and apply our experience and expertise to water treatment markets, providing high quality, cost effective, environmentally responsible products & operating solutions.

    Product Storage After Sterilization

    Kaditech supply the standard unit for the sterile storage of the product after sterilization.

    The storage is to assure that, there shall not be any contamination to the product after sterilization.

    The module is available with both vertical & horizontal tank arrangement as per the application and customer needs.

    Wine Filtration & Storage

    The key role of filtration in wine-making is to provide stabilization. Physical stabilization prevents the formation of hazes and deposits after packaging, while microbiological stabilization eliminates yeasts and bacteria that can destroy a wine's taste. Filtering out the contaminants that adversely affect stabilization occurs in primary, intermediate and final (terminal) filtration steps. There are various filtration technologies are available for filtration. Kieselghure filtration with Candles is at present widely used technology for filtration. Cross-flow filtration is also available on request.

    Parts And Consumables Filters

  • Filter Media - sand, multi-media, activated carbon, gravel
  • Cartridge filters - Depth, Pleated fiber, PP, PS, PVDF & PTFE 4" to 40" long
  • UV lamps, Quartz tubes, fittings and spares
  • Ion exchange resins - softeners, organic, mixed bed - Sybron, Rohm & Haas
  • Purolite, DOW
  • Reverse Osmosis membranes - Hydranautics, Filmtec, Koch,
  • Reverse Osmosis chemicals - Anticipant/foulants, Cleaning Chemicals - GE Water, Koch
  • Test kits - Hatch, Myron L
  • Replacement filter laterals and distributors
  • Ion exchange bed sampling probes & fittings - Custom designed to requirement
  • Tools - RO probes, Resin transfer, Resin bed Core Samplers
  • Ro Membrane Housing

    4" & 8" Side Port RO Membrane Housing:

    1) Side port
    2) FRP twisted case
    3) Thread connection at fresh water outlet: 1/2" female thread
    4) Working pressure: 300 or 1,000psi
    5) Internal diameter: 101mm
    6) Available lengths: 1, 2, 3, 4, 5 or 6 cores (the numbers of membrane element)
    7) Operating temperature: -7

    Fermentation Tanks

    Fermentation tanks are the major investment in the Wineries. The type of fermenter designed should match the quantity of wine winemaker wish to ferment. Particularly when fermentation is complete the fermenter should be as full as possible. During fermentation carbon dioxide is released and can also be recovered by re-use.

    Fermentation tanks are available with all the necessity design concept of fermentation, storage, cooling etc. with or without top plates.

    Also Deals In

    • Ro Membrane
    • Ro Plant
    • Ro Purifier
    To,Kaditech Industries


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