BY SERVICE SETTING
Solutions
Start with your menu. Build the equipment and counter around it.
Start with your beverage workflow
Milk tea preparation, tea extraction, coffee service and hot-water supply require different equipment. Share your menu, workspace and expected usage to discuss a suitable configuration.
01 / MILK TEA SHOP EXAMPLE
From tea base to the finished cup.
A starting configuration for shops preparing milk tea, fresh milk tea and fruit tea. Your recipes, space and peak demand determine the final equipment list.
See candidate equipmentWORKFLOW & COUNTER
Keep preparation moving in one direction.
This is a workflow sketch. Counter lengths, equipment positions and clearances are coordinated for your site.
- 01
Tea base
Tea extraction, hot water and recipe preparation.
- 02
Ingredient dispensing
Dispense compatible ingredients and sugar to the recipe.
- 03
Mix & finish
Add milk, fruit, toppings and ice as required; shake or mix.
- 04
Cup handoff
Seal or lid, check the order and serve at the pickup point.
Separate washing & sanitation zone
Plan sink, drainage, cleaning tools and waste handling away from the finished cup handoff. Keep access available for daily cleaning and maintenance.
CANDIDATE EQUIPMENT
Three roles to review for your menu.
These are equipment candidates for discussion. Recipe suitability, required supporting equipment and the final configuration are confirmed in the quotation.
Tea preparation
CK-003ProMax Smart Tea Brewer
2000 cc · Vibration pump · 3000W
A tea extraction candidate for the tea base station. Review tea recipes and batch requirements before selection.
Ingredient dispensing
CK-001 5+1 Milk Tea Machine
5+1 configuration · 450W
Five external ingredient lines and one sugar channel support the ingredient dispensing stage. Confirm ingredient compatibility and cleaning needs.
Hot water supply
CK-K001 Water Boiler
Hot water equipment · 3000W
A hot water candidate for the preparation area. Match water treatment, supply and peak hot water demand to the project.
SITE READINESS
Prepare these details before selection.
Use your actual site and target service volume to check the configuration.
- Menu & peak demand
- Recipes, cup sizes, hot and cold drink mix, target cups per peak hour and staffing.
- Power & plugs
- Site voltage, frequency, plug standard, available circuits and equipment electrical requirements.
- Water & drainage
- Water quality and treatment, inlet conditions, drainage points and the washing area.
- Dimensions & access
- Measured floor plan, counter depth and height, equipment dimensions, ventilation and maintenance clearance.
PROJECT SCOPE
Confirm the equipment and service scope together.
Share your menu, floor plan, destination, target peak demand and opening schedule. CK can discuss equipment selection, workstation coordination and custom counter requirements.
Equipment quantities, supporting items, counter fabrication, freight, taxes, installation, training and lead time require quotation confirmation. Installation and training are not included by default; refrigeration, ice making and other supporting items are not complimentary equipment.
Request a milk tea shop configuration02 / COFFEE SHOP
Start with the coffee station.
Share your espresso and brewed coffee menu, grinder needs, milk handling, water treatment and peak service target. Review the coffee equipment catalogue before coordinating the counter.
Review coffee equipment in the catalogue03 / TEA & COFFEE SHOP
Coordinate two menus in one space.
Define the tea and coffee recipes, shared cold storage and ice demand, separate preparation tasks and cup pickup. Select each equipment family for its role in the combined workflow.
04 / WHOLE-STORE PLANNING
Bring the equipment and counter brief together.
Provide the measured site, menu, equipment list, utilities, finish preferences and project timing. Review the OEM / ODM coffee bar concept as a reference for modular counter coordination; it is a design concept, not a completed milk tea shop installation.
Explore counter planning & OEM / ODM