飲料工廠專案可行性研究指南

Define launch beverages, recipe families, fill conditions, container and closure drawings, label formats, secondary packs, shelf-life basis and future SKUs. A feasibility study should expose combinations that require separate process or filling paths.

Calculate demand by SKU, season, shift and batch. Convert market volume into good bottles, cans or packs per hour after planned changeovers, sanitation, routine stops and reject assumptions instead of using filler nameplate speed alone.

Map raw-water treatment, ingredient handling, blending, thermal treatment, carbonation, filling, cleaning, inspection and release. Unknown recipes or shelf-life targets remain validation actions, not unsupported equipment promises.

Test the concept against land, building dimensions, columns, clear height, drainage, hygienic zoning, packaging warehouses, finished-goods routes, water, power, air, heat, cooling, CO2 and wastewater capacity.

Compare the same supply scope: equipment, format parts, local works, freight, installation, commissioning, training, test materials, spares and operating utilities. Keep budget allowances separate from supplier quotations until specifications are confirmed.

Create a responsibility matrix, project schedule, drawing approvals, sample trials, FAT, site readiness, SAT, performance testing and document handover plan. Assign owners and dates to assumptions that could change cost or timing.