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Case Study: Small Manual Diatomite Filter for Kombucha Yeast Filtration
2026-03-19
I. Basic Customer Information
Customer Name Small Kombucha Workshop in Pakistan
Industry Small-scale Handcrafted Fermented Beverage Processing
Core Product Handcrafted Kombucha, emphasizing natural and additive-free, targeting local offline stores and private customers, with a daily production capacity of 500-1000L, focusing on product taste and texture.
Cooperation Requirements To solve the problem of turbidity and sediment caused by residual yeast and membrane fragments after kombucha fermentation, using a small manual device that is easy to operate, retains the original fermented flavor of kombucha, meets food hygiene requirements, and reduces operating costs.
II. Customer Pain Points
The customer previously used ordinary gauze and fine filters for manual operation, which was cumbersome and ineffective. The main pain points were as follows:
1. Incomplete filtration, resulting in turbidity Yeast cells and membrane fragments from fermentation could not be completely retained, causing the finished kombucha to be slightly cloudy, with sediment at the bottom, affecting customer experience.
2. Impact on taste To achieve thorough filtration, multiple filtrations were required, leading to the loss of flavor substances in kombucha, resulting in a bland taste and loss of the natural fermented richness.
3. Cumbersome operation and low efficiency Gauze and filters were prone to clogging, requiring frequent disassembly and cleaning. Manual filtration was time-consuming and labor-intensive, not suitable for the daily production rhythm of small workshops.
III. Solution (Adaptation of Small Manual Diatomite Filter)
Based on the characteristics of the customer's small-scale manual production, a small manual diatomite filter was recommended, which does not require complex installation and can be operated manually to precisely solve the yeast filtration problem.
1. Equipment Selection
Small size and easy placement: It occupies a small area and does not require fixed installation, making it suitable for the limited space of small workshops.
Simple manual operation: No electricity or complex debugging is required. Manual control of feeding and backwashing is easy to learn, and one person can complete the operation.
Good filtration effect: Paired with food-grade diatomite, the natural porous structure can efficiently retain yeast cells and membrane fragments, with high filtration accuracy, while retaining the original flavor of kombucha.
Low cost and easy maintenance: The equipment has a high cost-performance ratio, and diatomite consumables are readily available. Daily cleaning and maintenance are simple, suitable for the cost budget of small workshops.
2. Simple Filtration Process (Manual Operation, Simple Steps)
1
Pre-treatment: Let the fermented kombucha stand for 15 minutes to remove the large sediment at the bottom and reduce the filtration load.
2
Diatomite pre-coating: Manually mix food-grade diatomite with clean water and pour it into the filter. Manually control the flow rate to form a uniform filter membrane on the surface of the filter tube and complete the pre-coating.
3
Main filtration: Pour the pre-treated kombucha into the feed port of the filter, manually adjust the valve to control the filtration speed, and complete the retention of yeast and impurities by gravity and manual pressure.
4
Cleaning and maintenance: After filtration, manually disassemble the filter, clean the filter tube and shell, and replace the new diatomite. Then, the next batch of filtration can be carried out. The operation is simple and quick.
IV. Implementation Effect
1. Filtration effect meets standards: Yeast cells and membrane fragments are thoroughly retained, and the filtered kombucha is clear and bright, without turbidity or sediment, significantly improving the appearance and texture, and reducing customer complaints to zero.
2. Flavor is well preserved: The filtration process is gentle, and no repeated filtration is required. The natural fermented flavor and sweet and sour taste of kombucha are completely retained, improving product reputation.
3. Convenient and efficient operation: Manual operation is simple, requiring no complex training. The filtration efficiency has increased by three times compared to before, and there is no need to frequently clean the filter, saving labor time and suitable for the daily production of small workshops.
4. Cost Control: The equipment is easy to maintain, and the cost of diatomaceous earth consumables is low. The overall filtration cost is reduced compared to before, meeting the cost requirements of small workshops.
V. Customer Reviews
"This small manual diatomaceous earth filter perfectly meets the needs of our workshop. It is easy to operate and can be mastered by one person. The kombucha filtered through it is clear and free of sediment, while retaining the original fermentation flavor. It has solved the filtration problem that has been bothering us for a long time. It is highly cost-effective and very suitable for small-scale kombucha producers like us."