Mini plant for the production of drinking water. How to start your own drinking water business

In this article:

As you know, the water supplied by the centralized water supply in most cities is unsuitable for drinking or cooking. In this regard, many people install water treatment systems at the point of consumption of water in private houses and apartments, or buy the required amount of treated water.

Most people prefer to buy drinking water in special containers..

As a result, the high demand for the natural resource generates supply, and many entrepreneurs decide to open own business for water production.

Regional structure of production

IN Russian Federation The consumption of bottled water is growing rapidly every year, on average, demand increases by 15-16% annually. The main suppliers of natural resources won 37% of the sales market.

Market leading companies drinking water located in the following regions:

Karachay-Cherkess Republic;
In the Stavropol Territory;
Novosibirsk region;
Lipetsk region;
Moscow region.

The figure below shows the largest regions in Russia in terms of drinking water production.

As a result, there is fierce competition in the above regions, and in order to win a niche in the market, it is necessary to create a product with competitive advantages.

Basic requirements for the quality of drinking water and production activities

In order to carry out the production of clean water, it is necessary to familiarize yourself with the following legislative acts:

the Tax Code of the Russian Federation;
Law of the Russian Federation of February 21, 1992 N2395-1 "On Subsoil";
Federal Law of November 23, 1995 N174-F3 "On Environmental Expertise";
Decree of the Armed Forces of the Russian Federation of July 15, 1992 N3314-1;
Sanitary and epidemiological rules and regulations 2.1.4.1116-02.

Before the beginning production activities permissions are required:

Sanitary and epidemiological conclusion for drilling a well in a certain area from local authority self-government;
Decree from the local administration "On permission to design a plant for bottling water";
An appropriate license for the right to use the land for the extraction of groundwater.

Features of the production of drinking water

For the production of drinking water, leading suppliers use two types of natural resource:

Natural water extracted from environmentally friendly sources;
Natural water purified using special equipment or water treatment systems.

The general scheme for the production of drinking water is shown in the figure.

The production of water purified in the water treatment system includes the following stages of the technological process:

1. Extraction of water from a well, which is carried out using a special submersible pump and an underground pipeline. Thanks to special equipment water is supplied to the water treatment area in a special large volume tank.

2. Water purification is carried out in several stages:

rough mechanical cleaning - allows you to remove large mechanical impurities from the water with a size of about 400 microns;
fine water treatment- cleans the natural resource from suspended impurities with a size of at least 1 micron;
water disinfection modern methods- can be carried out using ultraviolet radiation, chlorination or ozonation.

After monitoring the chemical composition of water, the natural resource enters tanks made of stainless steel. By means of storage tanks, continuous production of drinking water is ensured.

3. Drinking water bottling- carried out on a specialized line, where the natural resource comes in separate containers of the required volume. As a rule, in factories, bottling of water takes place on an automatic machine, without the participation of people.

4. Water containers are sealed and sent to the warehouse finished products . In order to protect products from fakes and to mark the type of water, leading manufacturers put shrink caps of different colors on containers.

Drinking water production technology

Almost all leading enterprises producing drinking water use ozonation technology.

The technology allows disinfection and enrichment of drinking water with oxygen. Water ozonation is carried out before bottling and bottling of the natural resource. Such purified water of a certain chemical composition and enriched with oxygen has a beneficial effect on the human body and is widely used for medical and preventive purposes.

The main advantage of the technology is preservative effect, long time water to keep its beneficial features and original composition.

To apply the technology in the production process, it is necessary to purchase special equipment:

Ozone generator;
Duplex automatic dehumidifier;
Thermocatalytic ozone destructor;
injection pump;
Injectors, valves, fittings;
Automatic start, level sensors;
ORP controller with ORP sensor.

The ozonation technology allows factories to refuse chlorination of water during the technological process.

Necessary equipment for the production of drinking water

In order to organize the production of drinking water, it is necessary to purchase the following equipment:

Borehole pump;
Coarse filter;
Fine filter;
blowing equipment;
For ozonation of water, ozonation units or a set of the above equipment are purchased;
Sterile water tanks;
Filling machine;
Semiautomatic bottle capping machine;
Labeling machine.

There is also an automated line for the production of pure water, which consists of the following blocks:

Block of deep cleaning, disinfection of a natural resource;
Water softening unit;
Saturation block;
The filling block for bottles, canisters, siphons.

The figure below shows a monoblock for bottling drinking water from an automated line. On it, water is poured into bottles and a label is pasted, and a mug is also twisted.

Drinking water production business plan

In this case, the cost of the project includes the following items of expenditure:

Purchase of land - 475.00 thousand rubles;
Construction of industrial premises - 71,387.73 thousand rubles;
Purchase of the main auxiliary equipment - 55,593.29 thousand rubles;
Installation of the main and auxiliary equipment - 3,873.83 thousand rubles;
working capital - 1,112.77 thousand rubles;
other expenses - 4,719.52 thousand rubles.

All items of expenditure were calculated including VAT. The estimated cost of the investment project is 137,162 thousand rubles.

The average number of employees for organizing a plant for the production of drinking water should be at least 33 people.

On purchased land plot construction of buildings and structures is envisaged:

production shop for bottling drinking water;
checkpoint;
pumping station, the productivity of which should be 12 m 3 / hour;
underground pumping station;
car parking;
fire tank, the volume of which must be at least 75 m 3;
a diesel fuel tank, the volume of which is 10 m 3;
outhouse;
cesspools with volumes of 50 m 3, 25 m 3;
sites for KTPK-160/6.

The total building area will be about 1790 m 2 .

Planned well productivity - 12.7 m 3 / hour. The capacity of the drinking water blowing machine is 1.5 liters. (3000 pcs.) bottles or 5 liters. (500 pieces) bottles. The actual performance of the machine is 85% of the nominal value. The working regime at the plant is an 8-hour working day.

Implementation this business plan largely depends on the long-term strategy and marketing policy factory. However, as a result of calculating the predicted indicators, the following values were established:

project cost in the amount of 137,160,000 rubles;
the payback period of the plant is 4.6 years;
the discounted payback period of the plant is 7.6 years;
net present value of the plant (NPV) 19,328,000 rubles;
yield index - 1,15;
an internal rate of return of 21%.

Based on the calculated indicators, it can be concluded that the production of drinking water is profitable and cost-effective when proper organization production process and successful marketing activities.

More than 40 types of soft drinks are produced. According to the composition and method of production, the following types of soft drinks are distinguished: carbonated (fruit waters), non-carbonated, dry, artificial mineral waters.

Carbonated drinks are aqueous solutions saturated with carbon dioxide of a mixture of fruit and berry juices, citrus fruit infusions, sugar, food acids, dyes and other ingredients. In recent years, a number of carbonated drinks with ascorbic acid (vitamin C) have been created.

Non-carbonated drinks are solutions of the same mixtures diluted with carbonated water.

Dry soft drinks are tablets or powders containing sugar and other substances. By dissolving the tablet in a glass of ordinary drinking water, a ready-made drink is obtained. Artificial mineral waters are called water carbonated with carbon dioxide, in which a small amount of mineral salts is dissolved.

Raw materials

The raw materials for the production of soft drinks are water, semi-finished fruit and berry products, sugar, saccharin, food acids, liquid carbon dioxide, aromatic substances, dyes, wines and cognacs, mineral salts.

Water

Water must meet the requirements for drinking water. An important indicator of water quality in the production of soft drinks is its bacteriological purity: the total number of bacteria in 1 cm 3 is not more than 100; centralized water supply not more than 300 cm3 or if the index is not more than 3; for local water sources, the titer-coli should be at least 100 cm 3. The hardness of the water should not exceed 1.426 mg-eq / l (4 ° hardness), the maximum allowable is 3.5656 mg-eq / l (10 °). Water with higher hardness needs to be corrected.

Fruit and berry semi-finished products

In the production of soft drinks, fruit juices and extracts are used. Fruit and berry juices (cherry, strawberry, raspberry, apple, strawberry, apricot, etc.) are obtained from berries, stone fruits and pome fruits by pressing and subsequent preservation with alcohol, as for alcoholic beverage production. Fermented juices are also used, which are called fruit drinks. To preserve the juice saturated with carbon dioxide, it is kept under pressure. Such juice is stored for 1.5-2 years without losing any taste or aroma. At 0.7-0.8 MPa, 750-800 liters of carbon dioxide are dissolved in every 100 liters of juice in order to maintain the content of 1.5 kg of CO 2 in 100 liters.

Fruit and berry extracts are obtained by evaporating juices under vacuum to a density of 1.2-1.3, which corresponds to a solids content of 44-62%. Such juices are obtained by pressing or by diffusion. During storage until boiling, the juices are sulphated.

Sugar

Sugar is used in terms of quality with the same requirements as for liquor production.

Saccharin

Saccharin is an imide of orthosulphobenzoic acid C 7 H 5 NO 3 S - white or slightly yellowish crystalline powder. It is used only in the manufacture of drinks for people with diabetes. It is 450-500 times sweeter than sugar, but has no nutritional value.

Food acids

Food acids are used to give drinks a pleasant taste, most often citric, less often tartaric, lactic, malic and trihydroxyglutaric acids are used. Acids give drinks greater durability and better quench their thirst. Citric, tartaric, malic and trihydroxyglutaric acids are produced in crystalline form, lactic acid - in liquid form of 40% and 70% concentration.

liquid carbonic acid

Liquid carbonic acid gives non-alcoholic beverages a sharp, refreshing (pinching) taste, sparkling and frothiness. At the same time, it serves as a preservative.

aromatic substances

Aromatic substances are used in the form of natural, synthetic essences and infusions. Natural essences are water-alcohol solutions of lemon, orange, tangerine, bergamot and rose essential oils. Synthetic essences are water-alcohol solutions of synthetic fragrances. The composition of synthetic essences includes esters (ethyl acetate, amyl acetate, ethyl valerianate, amyl valerianate) and aromatic substances of other groups (vanillin, coumarin, benzaldehyde, citral, etc.). In the production of some drinks, vanillin or coumarin is used directly. Infusions are obtained by infusing the zest of citrus fruits with a water-alcohol mixture. When insisting, essential oils are extracted, which in citrus fruits are concentrated in the zest. Infusion is done twice. For the first infusion, a water-alcohol mixture with a strength of 80% by volume is used, for the second - with a strength of 75% by volume. in the amount of 2.5 liters per 1 kg of zest. The infusion lasts: the first - 15 s at a temperature of 10 ° C, the second - 20 days.

As dyes, sugar color and eno dye are used.

Grape wines: sherry, port, riesling, aligote, etc. They are used to prepare some soft drinks.

Cognacs: three stars, four and five stars are used for making “anniversary” and “exhibition” drinks.

For the preparation of artificial mineral waters, sodium carbonate, magnesium chloride, and magnesium sulfate are used.

Production of non-alcoholic carbonated drinks

Non-alcoholic carbonated drinks are produced in the following types: carbonated, fruit, natural top quality; carbonated on synthetic essences, carbonated dessert. Carbonated, fruit, natural drinks are aqueous solutions of mixtures of fruit juices or extracts, aromatic substances, food acids, dyes and sugar syrup. Fruit drinks of the highest quality contain up to 11% sugar, 10-14% fruit juices.

Regular quality fruit drinks contain 7-8% sugar and up to 10% fruit juices. Carbonated drinks based on synthetic essences are aqueous solutions of mixtures of synthetic essences, food acids, dyes and sugar syrup. The content of CO 2 in drinks is not less than 0.4% wt.

Carbonated dessert drinks - aqueous solutions of mixtures of grape wine, cognac, fruit juices, citrus infusions.

Non-alcoholic carbonated drinks are poured into glass bottles with a capacity of 0.5 and 0.33 liters and plastic - 0.5-2 liters.

The production of non-alcoholic beverages includes the following operations: preparation of sugar syrup; preparation of carbonated water; preparation, filtration of blended syrup and bottling of drinks.

Making sugar syrup

The preparation of sugar syrup is carried out in a hot way with a concentration of 60-65% of solids. When preparing sugar syrup with sucrose inversion, the concentration can be increased to 72-75% of solids. For the inversion of sucrose, food acid is introduced into the syrup cooled to 80-90°C. The quality of drinks prepared with invented sugar syrup is higher, it has a milder and more pleasant taste and less harsh sweetness.

The preparation of carbonated water is carried out according to the scheme:

cooling => carbonation => bottling

The process of saturation of water and drinks with carbon dioxide is called saturation. The dissolution of a gas in a liquid is called absorption, which proceeds according to the equation

CO 2 + H 2 O ↔ H 2 CO 3

The lower the water temperature, the more carbon dioxide dissolves in it. With increasing temperature, the solubility of CO 2 decreases, as well as other gases.

The presence of air in water sharply reduces the dissolution of carbon dioxide in it, therefore, before carbonation, water is deaerated, i.e. air removal. Before being fed to the saturator, water is cooled to 4-6 °C and deaeration is carried out by creating a vacuum. Saturation of water with carbon dioxide is carried out at 0.4-0.6 MPa.

Preparation and filtration of blended syrup

The blending syrup is prepared and filtered in a closed mixer (cuppager) by cold, hot and semi-hot methods.

To prepare the syrup in a hot way, the entire amount of fruit and berry juice or a solution of extract and wine is collected in the syrup boiler and heated to 50-60 ° C, after which the entire amount of sugar is poured into the boiler with stirring in parts. Upon reaching complete dissolution of sugar, the solution is brought to a boil, an acid solution is added and boiled for 30 m and n, removing the resulting foam. Then the hot solution is filtered, cooled to 12°C and the rest of the components provided by the recipe and pre-filtered are added. The resulting blend syrup is thoroughly mixed.

The preparation of a blended syrup in a semi-hot way is carried out in the same way as in a hot one, but from 50 to 70% of the juice or wine provided for in the recipe is collected in the syrup boiler. The remaining 30-50% juice or wine is added to the syrup after cooling.

The cold method has the advantage that aromatic substances are more fully preserved with it, but its disadvantage is the low resistance of the syrup (one day in the summer). When preparing drinks based on citrus infusions, natural or synthetic essences, a cold method of preparing blended syrup is used. In case of poor clarification of fruit juices or wines, blended syrup is prepared hot.

Bottling drinks

The bottling of drinks is carried out according to the scheme:

pouring a portion of the blended syrup => adding sparkling water => capping the bottles => mixing the contents of the bottles => grading labeling

The blended syrup is pumped into measured pressure tanks, from which it is transferred for bottling. For each type of drink, the dose of syrup per bottle is calculated using the formula:

where D is the dose of blended syrup per bottle, cm 3; B - bottle capacity, cm 3; B - dry matter content in 1 liter of the finished drink, g; A - the content of solids in 1 liter of blended syrup, g.

It is recommended to prepare a blending syrup of such a concentration that it takes 100 cm 3 for a 0.5 liter bottle. The syrup is poured into clean bottles, then they are topped up on a filling machine to the nominal capacity with pre-carbonated water. Water is added to avoid loss of carbon dioxide under pressure. Then the bottles are sealed with a crown cork with a special sealing gasket. To obtain a homogeneous mixture, immediately after capping, the contents of the bottles are mixed by shaking in an automatic mixer. After mixing, the drink undergoes grading, labels are glued to the bottles and placed in boxes.

Hardware-technological scheme for the production of carbonated soft drinks

The organization of production and equipment of soft drink factories corresponds to the scheme (Figure 1).

1 - electric car; 2 - stacks of sugar; 3 - scales; 4 - lift; 5 - bunker-silo; 6 - automatic scales; 7 - syrup cooker; 8 - montju; 9 - filter; 10 - refrigerator; 11 - collection tank; 12 - blender; 13 - pump; 14 - filter; 15 - collection-measuring cup of blended syrup; 16 - refrigerator; 17 - pressure gauge of blended syrup; 18 - roller table; 19 - receiving cabins with stacks of boxes; 20 - belt conveyor; 21 - stacks of bottles; 22 - machines for extracting bottles from boxes; 23 - belt conveyor; 24 - bottle washing machine; 25 - lamellar conveyor; 26 - syrup dosing machine; 27 - filling machine; 28 - capping machine; 29 - mixing machine; 30 - grading machine; 31 - labeling machine; 32 - machine for stacking bottles in boxes; 33 - belt conveyor; 34 - stacks with finished products; 35 - mobile conveyor; 36 - bath for draining marriage; 37 - centrifugal pump; 38 - syringed sink; 39 - a collection of marriage of drinks; 40 - vacuum apparatus; 41 - ion exchange filter; 42 - collection for the recovery of anion exchangers; 43 - coal-sand filter; 44 - collection of softened water; 45 - centrifugal pump; 46 - candle filter; 47 - deaerator; 48 - counterflow refrigerator; 49 - saturator; 50 - pressure reducing valve; 51 - carbon dioxide cylinder; 52 - collection-mernik for juices; 53 - collection-mernik for infusions; 54 - collection-mernik for extracts; 55 - collection for dye solution.
Picture 1 - Technology system production of soft drinks

The sugar delivered to the plant in bags is moved by electric cars to the warehouse and stacked in piles. Sugar, when fed to production, is weighed on automatic scales and fed by a lift to a storage silo. From the bunker, sugar flows by gravity to automatic scales, and then to the syrup cooker. The syrup is fed through a monju through a filter and a refrigerator into the measuring tanks located on the pre-blending platform and sent to the blenders. The prepared blend is fed by a pump or by means of a monju to the filter, and then to the measuring tanks. From the collections, the blended syrup is fed through the refrigerator into pressure measuring tanks located not far from the syrup dispenser.

Empty dishes are delivered to the receiving cabins on a roller table and, if necessary, are transferred by a belt conveyor to the ware shop for stacking or are sent directly to the washing department. Here, the machine takes the bottles out of the boxes for loading into the bottle-washing machine, and the empty boxes are moved by a belt conveyor to the machine for packing finished products into boxes, passing a syringe wash on the way.

The washed bottles are fed by a plate conveyor to the syrup dosing machine, then to the filling machine, where they are filled with carbonated water, after which they are moved to the capping machine by the same conveyor, then to the mixing machine, labeling machine and packing machine.

There are two grading machines on the way of bottle movement from the washing machine to the packing machine. The first one is designed for grading washed bottles, and the second one is for finished products before labeling. Boxes with finished products are transferred to the warehouse for stacking by a belt conveyor, from where the finished products are shipped to the consumer using a mobile conveyor.

In order to reduce the loss of solids under the plate conveyor, a bath is installed to drain the marriage of drinks, which is transferred by a centrifugal pump to a special collection and sent to the syrup brewer or clarified in the collection, and then transferred to the vacuum apparatus for boiling. The evaporated syrup is sent to the refrigerator, and then to the collection. Tap water passes through an ion exchange filter, softens, then goes to a carbon-sand filter for purification and is collected in a collector. For the regeneration of ion exchangers, a solution of table salt is prepared in a special collection.

Purified water is supplied by a centrifugal pump to a ceramic candle filter, where it is freed from the smallest suspensions, and enters a deaerator to remove air dissolved in water. After leaving the deaerator, water is directed to a counterflow cooler and, after cooling, enters an automatic saturator, where carbon dioxide is simultaneously supplied from a cylinder through a pressure reducing valve. Carbonated water from the saturator is fed to the filling machine. At the pre-blending site, measuring tanks for juices, infusions, extracts, dye solutions, etc. are installed. The hardware-technological scheme for the production of soft drinks provides for water softening, its purification on sand and ceramic filters, which provide filtration, deaeration and cooling of water before saturating it with carbon dioxide.

Abroad, a technological scheme for the continuous preparation of drinks using a synchronous mixing system has become widespread. The preparation of the drink is carried out in a continuous flow, and cooling, mixing and saturation with carbon dioxide are carried out in one apparatus, followed by bottling of a ready-made carbonated drink.

The use of this technology provides a sharp reduction in the loss of carbon dioxide, increases the saturation of drinks with carbon dioxide by reducing the path of movement of an open bottle from the filling to the capping machine and the constancy of the physical and chemical parameters of the drink.

Dry drink technology

Dry drinks are non-effervescent and effervescent.

Dry non-fizzy drinks

Dry non-effervescent drinks are made in the form of tablets or powder. They are a mixture of granulated sugar, extracts, essences, food acids and food colorings. The mass of tablets should be 20a. Before use, the tablet or powder is mixed in a glass of cold water. Within 2 minutes they should completely dissolve. The presence of insoluble sediment is not allowed. Humidity of the tablet is not more than 2.5%. The content of solids in drinks obtained after dissolving the tablets, 9.1%, acidity 2.0-3.2 cm 3 n. alkali solution per 100 cm 3 of the drink. The production of dry drinks is carried out according to the scheme (Figure 2).

1 - scales; 2 - granulated sugar; 3 - sifter; 4 - magnetic separator; 5 - mill; 6 - conveyor; 7 - scales; 8 - mixer; 9, 10, 11 - collections of beverage components; 12 - bucket elevator; 13 - dryer; 14 - mill; 15 - press; 16 - collection of essences; 17 - conveyor; 18 boxes with a ready drink
Figure 2 - Technological scheme for the production of dry non-effervescent drinks

After weighing, granulated sugar is loaded into a flour sifter, where impurities are separated from it. The sugar then passes through a magnetic separator and is ground in a mill. The crushed sugar after weighing is transferred to the mixer, where it is mixed with the extract, acid and dye solution supplied from the collectors.

Mixing lasts 10-15 minutes, then the mixture is fed into the dryer with a noria and dried at a temperature not exceeding 80°C. The dried mixture is crushed in a mill and fed to a press, where it is given the essence. Compressed tablets are packed in 15 kg and stored in a warehouse until shipment to the distribution network.

Dry fizzy drinks (powders)

Dry effervescent drinks (powders) are white effervescent powder. Drinks made from these powders should be colorless, transparent, without sediment and foreign particles. Their aroma should correspond to the name.

When dissolved in a glass, the drink should release carbon dioxide abundantly. In the well-known domestic dry effervescent drinks "Pear" and "Refreshing", the mass of the powder is 16.4-15.9 g with a deviation of not more than ±0.5 g. The content of solids in effervescent drinks made from powders is 7.5 -7 .8%, and the acidity is 3.2 cm 3 n. alkali solution per 100 cm 3 of the drink.

The preparation of effervescent single-powder dry drinks is carried out according to the scheme (Figure 3).

Sugar, weighed on the scales, is fed by elevator through a magnetic separator to the mill. Ground sugar to a particle size of less than 0.49 and more than 0.14 is fed into the mixer, where dry essence is added. After thorough mixing, the mixture enters the scales for measuring a certain dose and packaging in bags. At the same time, a certain weight of soda and a weight of crushed acid are added to each package. Soda used in the preparation of dry effervescent drinks should not have high humidity.

1 - granulated sugar; 2 - scales; 3.8 - noria; 4 - mill; 5, 6,7 - screening sieves; 9 - mixer; 10 - scales; 11 - packages with a drink; 12 - boxes with a ready drink.
Figure 3 - Technological scheme for the production of dry effervescent single-powder drinks

Assessment of the quality of soft drinks

The quality of soft drinks is evaluated mainly organoleptically. When tasting drinks, their color, taste, aroma, saturation with carbon dioxide, transparency and external design of bottles are evaluated. Drinks are tasted at a temperature of 10 to 20°C.

The quality of drinks is evaluated on a 100-point system. Quality elements are evaluated as follows:

Non-alcoholic drinks, trade syrups, dry drinks and artificial mineral waters must comply with the requirements of the current standards in terms of physical and chemical parameters. The stability of soft drinks at 20°C should be at least 7 days, artificial mineral waters - at least 15 days, and syrups - at least 20 days.

Recruitment

The mineral water business has always been considered highly profitable. An endless raw material base, combined with a wide selection of water bottling equipment (both domestic and foreign) make this business very attractive to investors. However, due to the saturation of the market for such products, starting a business for new players is becoming more and more difficult. The issue of sales in this case is always in the first place.

Mineral water bottling business

From year to year, new companies and mini-productions appear on the market for the production of drinking water. So how profitable is the mineral water business? We invite you to familiarize yourself with the feasibility study (business plan) for the production of mineral water at a mini-enterprise with a capacity of 12 thousand liters. water per shift.

Mineral water production technology

To begin with, we will briefly present the technological chain of mineral water production:

Accumulation of water in receiving tanks. Mineral water from wells (300-400m) is lifted by a deep pump and fed through pipelines to storage tanks.
Filtration. Water filtration is carried out on a filter block filled with sand and filter material.
Disinfection. Disinfection of water is carried out by ultraviolet rays in the UV installation.
Cooling. Water cooling takes place on a plate heat exchanger.
Saturation with carbon dioxide.
Blowing PET bottles (1.5l) on a special blow molding machine.
Bottling and supply of finished water to the warehouse. Mineral water is poured into 1.5l PET bottles, sealed with corks, labels marked on the printer are pasted on the bottles. The bottles are packed in shrink films in 6 pieces, stacked on pallets and wrapped with a stretch film on a politizer. Then the finished product is sent to the warehouse.

How to start a mineral production business

Let's calculate the main indicators economic efficiency mini-enterprises for the production of mineral water.

Initial data:

Production area: 400m2
Type of ownership: rent (120 thousand rubles/month);
Number of shifts: 1 shift (8 hours);
Line productivity per shift: 12,000 liters (8,000 bottles of 1.5 liters each);
Number of working days in a month: 22 days.
Capital cost of bottling equipment

What equipment to choose for the production of mineral water

Capital costs for the purchase of equipment for the production of mineral water will amount to 1,100,000 rubles.

Recruitment

Monthly payment costs wages employees will amount to 1,272,000 rubles.

How much money is needed to produce mineral water

The cost of production of one liter of mineral water is 8.94 rubles. The total expenses per month will amount to 2,363,600 rubles.

How much can you earn in the production of mineral water

Let's calculate the main indicators of economic efficiency of mineral water production, including the payback period of equipment.

Conclusion: Net profit enterprises for the production of mineral water will amount to 686.7 thousand rubles per month. The profitability of production with such indicators is 29%, and the payback period for equipment (not business) is only 1.5 months. It is worth considering that such indicators are possible only if 100% of the sale of all manufactured products, which is 264,000 liters of mineral water per month.

Privacy.
Summary.
Stages of project implementation.
Characteristic of the object.
Marketing plan.
Technical and economic data of the equipment.
Financial plan.
Risk assessment.
Financial and economic justification of investments.
Conclusions.

Today it is possible to organize a business in almost any type of activity. It is not necessary to immediately open a large production. You can start with a small workshop. For example, the production of drinking water is not an extremely difficult task, although it requires patience, care and work.

Advantages and features

I must say that this business has its advantages:

High payback;

Possibility of expansion;

High demand for quality products.

Naturally, the production of drinking water is not without drawbacks. For example, you have to collect an impressive amount start-up capital because you can't do without expensive equipment. In addition, you will need to constantly deal with the sanitary and epidemiological service, which controls the quality of the water. However, a properly organized business can bring high income. Naturally, for this you first need to outline a business plan, decide on the sales market and other nuances. It is important to consider the level of competition.

Be sure to decide what type of activity you will be engaged in. That is, you can sell water from your well that needs to be drilled; engage in bottling and supply of foreign water to the markets of the city. At the same time, you must also decide on the method of extracting water. It can be key or extracted from the tap and cleaned with ultra-modern filters.

What documents are needed?

Now consider the question of what, in fact, is needed in order to open the production of drinking water:

1. Certificate of a private entrepreneur.

2. Charter of the company.

3. Conclusions of security authorities (fire service and SES) on the compliance of your equipment with all established standards.

4. Certificate that the quality of the water used in production fully meets all state requirements (also issued by the sanitary and epidemiological service).

5. License to entrepreneurial activity. To do this, of course, you will have to collect documents such as a lease agreement for premises and equipment, all your personal data certified by a notary.

In principle, these documents are quite enough to open the production of drinking water. Naturally, you will need a bank account. In addition, it is required to draw up agreements with suppliers of water (if you do not extract it yourself), containers and other consumables.

Features of the choice of premises and staff

Opening the production of drinking water is not very difficult. Much harder to keep him afloat. For work, you will definitely need a room (workshop) that is of sufficient size, all-round access. Naturally, the building must have a supply of all necessary energy sources, telephone line, internet.

It is desirable that the room was renovated and not old. Pay Special attention on the quality of electrical wiring. The fact is that the production of bottled water requires the use of a large number equipment.

The building will need to be divided into several parts: a site where water will be extracted, a liquid purification room (multi-stage), as well as its spill. In addition, you will need rooms for staff, where employees can change clothes, have lunch, and relax. A warehouse is required for finished products. Naturally, each room must meet sanitary standards.

What equipment is needed for work?

The production of bottled water takes place with the help of complex and rather expensive mechanisms. Their number depends on your financial opportunities and business scale.

So, for work, the following equipment is required for the production of water:

Mechanisms by which the extracted liquid is purified;

Machines for pouring water.

If you want to reduce the cost of production, you can purchase a machine for the manufacture of plastic containers, in which you will package the liquid. However, this is not at all necessary. Can negotiate with suppliers plastic bottles. Moreover, in any case, you have the ability to adjust the amount of packaging.

Today, you can buy a whole automated production line for the drinking water bottling shop, which consists of all the necessary blocks. However, such equipment should be purchased if you see prospects for further business expansion.

What quality should the product have?

Water is an essential element for the body, just like air. Naturally, it must meet the highest quality requirements and international standards. Before organizing the production of drinking bottled water, it should be borne in mind that it must be harmless and safe according to chemical composition. In addition, the liquid should not have an increased background radiation or contain harmful bacteria and microorganisms that can cause various kinds of epidemics.

Consider the criteria for water quality in more detail. So, the liquid should not contain dangerous and harmful substances that may appear as a result of its extraction and processing. Also note that not all water sources are safe to drink. That is, a well should be drilled where there are deposits of the maximum clean liquid.

Water must be taken for analysis by the sanitary and epidemiological service. After that you will receive a response from detailed description substances and compounds contained in the liquid, as well as their quantity. It should be noted that the source should not be contaminated with any mechanical debris. Be sure to make sure that there are no living organisms in the water. Otherwise, your products will quickly deteriorate and can harm your health.

Manufacturing technology

In order for you to get a finished product, you need to go through several stages. The production of drinking bottled water begins with the receipt of raw materials.

To store it, you will need large tanks made from environmentally friendly materials. After that, the liquid must undergo multi-stage purification:

Mechanical. Moreover, it is carried out in 2 stages: coarse (impurities of 450 microns in size are eliminated) and fine, due to which the smallest particles of debris are removed from the water.

Chemical. Produced using the latest technologies and materials. Combined methods are used here: chlorination (the most common), ultraviolet or ozone treatment.

Now the prepared water can be poured into containers. This happens on an automated line that does not require human intervention. Additionally, you can enrich your products with oxygen.

To organize a business for the production of soft drinks, significant capital investments are not required, the production technology is simple and provides ample opportunities for diversifying the range of products. The main part of the capital investment will be the cost of the beverage production line, and it is also necessary to equip a room for its placement, hire service personnel.

Product Features

Mineral water

Traditionally, soft drinks include:

Mineral water can be spring or purified tap water, natural or artificially enriched with trace elements. Mineral water does not contain dyes and various flavoring additives.

Carbonated drinks

Juices can be vegetable, fruit, with a high content of pulp, and juice-containing drinks also belong to this group. This is usually mineral water with the addition of juice. Sweet carbonated types include other soft drinks - fruit drinks, tonics, kvass, soda, and other syrups containing sugar and dyes.

In terms of demand, juices and juice-containing drinks are in first place, sweet carbonated drinks are in second place, and mineral water is in third place. The beverage market is influenced by advertising and consumer sentiment. IN Lately there has been a trend towards natural products, so juice is in the first place.

Raw materials for beverage production

Drinking water is the main ingredient of any soft drinks. In second place is sugar and its substitutes. For juices - the main product - fruit or vegetable concentrate, natural syrups, grape must. Other auxiliary ingredients in the production of beverages are:

food colorings;
food acids;
aromatic substances;
essences;
essential oils;
stabilizers;
sorbitol;
carbon dioxide.

The recipe and composition of each type of drink is regulated by the relevant standard - GOST or TU.

Process steps

All stages of production are carried out using an automated line for the production of soft drinks and are reduced to the following processes:

water purification;
preparation of syrup (sugar or invert);
receiving color;
production of blended syrup;
filtration of syrups;
carbonation of a drink using carbon dioxide;
packaging of drinks in containers.

At the first stage, it is necessary to prepare water, purify it, enrich it with microelements, if required by the recipe. Water is purified in a sand filter, this is the first stage of purification (coarse), then a ceramic and candle filter is used. After that, clarified water is obtained, which must be softened, this process takes place in a cationic filter. The process of water disinfection is carried out by heating it. After cooling, the water is ready for further use.

Sugar is also purified from impurities and fed into the syrup brewing machine. Water is added to sugar, and this composition is heated to the boiling point, and kept for 25 minutes. To prevent the release of sugar crystals, the syrup can be inverted in a separate syrup machine. Next, the syrup is sent to the collector - a container for further mixing the ingredients. If juice production is carried out, then the previous processes are omitted, and the juice or concentrate is poured into the collector. At this stage, dyes, flavor stabilizers, vitamin complexes, flavors and other ingredients are added to the future drink, according to the recipe. The finished composition is sent to the tinting container, where it undergoes heat treatment. This is necessary for the complete dissolution of all components and obtaining a homogeneous mass.

The blended syrup passes through the filtering units and is sent to the isobaric spill triblock. With the help of this installation, the finished drink is poured into pre-prepared containers. On this technological process finished and the product is ready for sale.

Automatic equipment

The beverage production line includes the following elements:

The water treatment system is selected depending on which purification scheme is provided, as well as taking into account the degree of contamination and the presence of impurities. The system consists of:

aerator;
reagent dispenser;
installations for the removal of iron;
installations for water softening and saturation with microelements.

System productivity up to 15 m 3 per hour.

The saturator is designed to carry out the carbonation process, that is, the saturation of water with carbon dioxide. Characteristics:

The automatic bottle blower is designed for self-manufacturing containers. Of course, you can buy ready-made bottles for bottling drinks, it will be very uneconomical, since this product is quite voluminous, and a large supply is needed to ensure an uninterrupted process. Therefore, it is better to include this unit in the beverage production line. With it, you can produce containers of various sizes, from 0.33 to 2 liters. Characteristics:

voltage - 380 V;
power - 10 kW;
blowing pressure - 35 bar;
productivity - up to 2000 pcs / h;
dimensions - 1433 * 940 * 1830 mm;
weight - 1000 kg.

Filling triblocks CIMEC

The machine mechanism for pre-rinsing, filling and closing the bottle is called an isobaric triblock. This setup is integral part production line, which includes:

Specifications:

productivity - 4000 bottles per hour with a volume of 0.5 l, 2500 pcs / h, with a volume of 1.5 l;
number of rinsing heads - 14;
number of taps - 12;
number of capping heads - 5;
voltage - 380 V.

The cost of the line depends on the country of origin. Today, many domestic engineering companies offer equipment of various configurations and performance, among them are:

Resource;
besteq;
Agromash;
Technoindustry.

Water bottling line

The cost of the line for the production of soft drinks of domestic production will be in the range of 2.5 - 4 million rubles.

The cost of the Turkish manufacturer's line is from 8 million, Chinese - 4 - 7 million, Italian - 8 - 9 million. Russian manufacturers offer equipment that is in no way inferior to imported analogues, in addition, they offer adjuster services, year-round service and technical support.

Business features

It is worth noting that when considering starting your own non-alcoholic beverage business, there are a few things to consider.

Firstly, it is desirable to have your own well of artesian water. This will raise the image of the company in the eyes of potential consumers.

Secondly, the scale of production should be at the level of 100 million liters per year. Modern automated beverage production lines are designed for twice the capacity. And, accordingly, it is necessary to establish sales of products, perhaps you should organize your own branded stores, or conclude contracts with supermarkets.

Thirdly, it is necessary to develop new, original tastes. Consumers actively respond to novelties, if the drink has high taste qualities, then constant demand will be ensured.

Fourthly, it is desirable to focus on the naturalness of the composition, include juices, vitamin tinctures, extracts of immunomodulatory plants in the recipe. Recently, there has been a growing demand for environmentally friendly and natural products with minimal inclusion of dyes and taste stimulants.

Fifth, you need an original trademark, you can come up with a legend associated with an artesian spring, as did a company that produces mineral water called "Holy Spring". The Russians reacted to the capacious name and decided that they were purchasing consecrated water with the blessing of the patriarch himself.