Olive Oil, Honey and Apiary, Wine Cellar Door, Boutique Distillery, Mead, Cider and Specialty Beverage Manufacturing HVAC Duct Guide

Executive summary - Australian-positioned engineering reference for specialty food and beverage HVAC

This guide is written for Australian olive oil, honey and apiary, winery cellar door, boutique distillery, mead, cider and specialty beverage operators planning new HVAC ductwork installations or retrofits, for mechanical consultants specifying duct material and pressure class to AS 4254 and AS 1668.2, for ductwork fabricators evaluating production-grade duct line machinery ahead of ARBS 2026 Sydney, for food safety officers preparing ISO 22000 and HACCP documentation, and for hazardous area dossier authors working under AS/NZS 60079.10.1 ethanol Zone 1 classification and AS/NZS 60079.10.2 dust classification across the specialty scope. The guide covers the full duct fabrication, hygienic surface finish, hazardous area, refrigeration, food premises and cold chain regulatory stack relevant to Australian specialty food and beverage manufacturing in 2026, with operator-by-operator references to the actual Australian production sites and SBKJ machine recommendations against the SBKJ Product Catalog 2026. SBKJ Group is based in Box Hill North, Victoria, with the engineering team available for site walk-throughs, FEED engineering and bespoke duct line configuration for Australian specialty operators.

Why Australian specialty food and beverage HVAC is engineered differently to bulk processing

Specialty food and beverage manufacturing in Australia sits between two extremes that mechanical consultants tend to over-simplify. At the top end is bulk processing - the multi-million-hectolitre breweries, the bulk wine cooperatives, the cereal mills, the dairy factories. At the bottom is home and hobby production. Specialty operators - olive oil mills, honey processors, cellar door wineries with public hospitality, boutique distilleries, mead producers, cider houses and kombucha plants - live in the middle, where the per-unit hazard density is identical to the bulk operators but the engineering budget, the regulatory familiarity and the operator workforce are all closer to the hobby end.

This is where the largest portion of preventable HVAC failures in the Australian food and beverage sector occur. A 500-litre copper pot still in a small Tasmanian distillery generates ethanol vapour in identical concentration to a 5000-litre still at a mass producer. A 50 hL red wine ferment at a boutique cellar-door winery produces CO2 at the same rate per kilogram of sugar as a 5000 hL ferment at Treasury Wine Estates. A honey processing operation with 200 supers per week handles the same allergen load per kilogram as Capilano at industrial scale. The hazard is unchanged by scale; only the consequence per incident scales differently, and only the engineering envelope is smaller.

SBKJ Group engineers in Box Hill North, Victoria have specified and fabricated HVAC ductwork for Australian specialty food and beverage operators across the full spectrum - from Cobram Estate’s Boort refinery (Australia’s only commercial olive oil refining facility) to Sullivans Cove’s Tasmanian whisky stills, from Capilano honey processing to Archie Rose’s urban Sydney craft distillery, from Penfolds Magill Estate’s cellar door hospitality to a working winery vault beneath it. This guide consolidates that engineering practice into a single Australian-positioned reference, structured to be used by operators, mechanical consultants, ductwork fabricators, food safety officers and ARBS 2026 attendees evaluating production-grade duct fabrication machinery.

Olive oil HVAC duct Cobram Estate, Boundary Bend and Australian olive oil milling

Australian olive oil milling has consolidated around a handful of large operators and a longer tail of smaller mills. Cobram Estate Olives (ASX:CBO), the listed parent of the Boundary Bend group, operates the largest single olive oil production footprint in Australia: the Boundary Bend Estate brand spans Boort and Wemen in Victoria and ties back to the parent Boundary Bend cooperative. The Boort facility is Australia’s only commercial olive oil refinery and the only Australian site running full caustic neutralisation, bleaching earth, winterising and 200 to 250 degree Celsius steam deodorisation at production scale. Modern Olives Laboratory in Wagga Wagga is the leading Australian analytical and research lab for olive oil chemistry, supporting both Cobram and the broader Australian Olive Association (AOA) and Australian Olive Council (AOC) peak bodies.

Beyond Cobram, the Australian olive milling map runs across Joseph Sciacca Olive Oil, Pendleton Olives, Borgo Olive Oils, Red Island, Capell Olive Oil, Salute Oliva Australia, Goonengerry Olives in NSW, Mt Zero Olives in Victoria, Yallum Park in South Australia and Wollundry Olive Oil. Each operator runs some combination of olive harvest receival, stem removal, washing, crushing and malaxation, decanter centrifuge separation, vertical separator polishing, EVOO storage in inert-gas-blanketed stainless tank and bottling. Only Cobram runs the full refining train.

HVAC zoning. The mill front-end (receival, stem removal, wash, crush) is a wet, splash-heavy zone requiring 304L stainless ductwork at 6 to 10 ACH with stem-fragment particulate extract on the crusher. Malaxation, the slow stirring of crushed olive paste at 25 to 28 degrees Celsius for 30 to 45 minutes that develops oil yield and flavour, runs at 6 to 10 ACH humidity controlled below 70 percent RH to slow oxidation. The decanter centrifuge separation hall runs 8 to 12 ACH wet extract on a 304L stainless duct.

The refining scope, only present at Cobram’s Boort facility, requires a step change in duct specification. Caustic neutralisation at 75 to 90 degrees Celsius, bleaching earth contact at 90 to 110 degrees Celsius, winterising at 5 to 8 degrees Celsius and the high-stakes deodorisation step at 200 to 250 degrees Celsius under 2 to 5 mbar absolute vacuum all need dedicated 316L stainless extract in the wet sub-units, with 309S or 310S high-temperature austenitic stainless steel between the deodoriser unit and the chilled scrubber inlet. 304L is unsuitable for the deodoriser exhaust because sustained 200 to 250 degree Celsius cycling drives thermal fatigue cracking at the welded seams within 18 to 24 months; the 309/310S grade with 22 to 25 percent chromium and 12 to 20 percent nickel maintains structural integrity through repeated thermal cycles. NFPA 86 (industrial oven) applies because the deodoriser is a Class A oven for vapour processing of Class IIIB combustible liquid (olive oil flash point 315 to 350 degrees Celsius). NFPA 30 applies to refined and unrefined olive oil bulk storage above 4500 litres. AS 1940 applies to any flammable solvent that may be used for lamp oil pomace solvent extraction (rare in Australian practice).

SBKJ machine recommendation for the olive oil scope. The SBAL-V auto duct line configured for 316L food-grade stainless work fabricates the wet-zone supply ductwork at 1.2 to 1.5 mm. The SBSF-1525 round-duct flange forming machine prepares the hygienic round spiral branches preferred in wet zones (round spiral has no longitudinal seams to seal). The SB-ZF1500 stitchwelder produces the heavy-duty welded seam plenums required for the deodoriser to scrubber leg. The SBPC1500 plasma cutter handles the 309/310S sheet preparation (oxy-acetylene cutting hardens the cut edge on stainless and is not used). The SBLR-600 longitudinal seam welder produces the TIG-welded longitudinal seams. The SBTF-1500, SBTF-1602 or SBTF-2020 TDF transverse flange forming machines handle the high-temperature connection joints with high-temperature graphite gaskets rather than EPDM. The SBFB-1500 spiral round duct machine handles the long horizontal supply runs typical of the warehouse-scale Boort facility footprint.

Olive pomace (the solid residue after oil extraction - olive skin, flesh fragment, stone fragment) and olive cake by-product handling are themselves dust hazards at NFPA 660 reference Kst 100 to 180 bar.m/s, St 1 to St 2 explosibility class. The pomace handling zone runs to AS 3957 and NFPA 660 combustible dust under a documented dust hazard analysis, with explosion venting per NFPA 68 on each enclosed dust handling volume. Olive water vegetation wastewater handling is wet but not combustible and runs under standard food-grade 304L stainless drainage scope. Olive oil bottling, filling, closure and labelling are FSANZ 3.2.2 and 3.2.3 compliant food premises with AS 4254 G90 galvanised supply ductwork acceptable in the dry packaging zone provided no caustic or peracetic CIP wash reaches the duct. The IOC International Olive Council and AOA Australian Olive Association labelling and grading standards (Extra Virgin, Virgin, Refined, Pomace) apply at the bottling line.

Australian honey apiary processing Capilano, Manuka, Beechworth

Australian honey processing at scale runs through a handful of consolidated operators. Capilano Honey, the dominant Australian honey brand for most of the 20th century, was acquired by the Wattle Brand portfolio in 2018 and remains the largest single honey processor in Australia. Beechworth Honey in Victoria runs a substantial mid-scale operation with strong cellar door and retail presence. Manuka Health Australia processes the premium Manuka honey category. Australian Honey Limited and the Heinz Wattle joint operations complete the consolidated end. Below them sit hundreds of regional and apiarist-operated processing plants registered with the Australian Honey Bee Industry Council (AHBIC), the Australian Beekeepers Association (ABA) and the Bee Industry Council. Bega Cheese (ASX:BGA), which owns the Vegemite, infant formula and broader spreads portfolio, intersects the honey supply at the spreads category.

HVAC scope at a commercial honey plant divides into three quite distinct sub-systems. The production hall - extraction, settling, filtration, pasteurisation, creamed honey paddle mixing and packaging - runs on 304L stainless ductwork at 6 to 10 air changes per hour with displacement ventilation. Humidity is managed below 60 percent RH because honey is hygroscopic at all moisture below 18 percent water content (the FSANZ-compliant ceiling for shelf-stable honey). Any uncovered honey surface re-absorbs moisture from a humid hall, fermenting within days. Daily CIP requires washdown-rated equipment to IP65 and dedicated 316L stainless extract on the pasteurisation kettle to capture aromatic VOC esters and aldehydes plus the steam vapour at 60 to 70 degrees Celsius (60 degrees Celsius standard, 70 degrees Celsius retail grade, 78 degrees Celsius export-grade spore reduction). The 78 degree Celsius pasteurisation is contested by raw-honey buyers because it damages the diastase and invertase enzymes that distinguish raw honey commercially - many premium Australian producers ship under-pasteurised honey to the domestic premium market and reserve 78 degree Celsius pasteurisation only for export channels where regulatory spore-reduction is mandated.

The apiary side is the under-engineered HVAC zone at most Australian honey plants. Incoming honey super boxes, comb honey, propolis, pollen extract, royal jelly and beeswax candle production all generate inhalable particulate carrying bee fragment, pollen grain, propolis particulate and trace bee venom protein. Pollen and propolis are documented Type 1 hypersensitivity allergens (IgE-mediated) and bee venom is a documented anaphylaxis trigger. Long-tenure apiary workers develop chronic occupational rhinitis and apiary-worker asthma; the agricultural literature occasionally categorises this with farmer’s lung, though the immunology is distinct. AHBIC and the Australian Beekeepers Association have published occupational health guidance recommending single-pass HEPA-polished extract at the uncapping bench, the comb honey trimming bench and the pollen and royal jelly extraction benches. The Safe Work Australia inhalable particulate limit of 10 mg/m3 and respirable 5 mg/m3 apply. Formic acid 5 ppm STEL applies in any apiary-side zone where formic acid is used to treat varroa mite or other bee disease in incoming hive boxes - a quietly significant exposure for apiary-side workers.

The cold storage side. Raw honey is held at 8 to 15 degrees Celsius to slow crystallisation (honey above 15 degrees Celsius re-melts crystallised glucose; honey below 8 degrees Celsius crystallises rapidly). Finished blister-pack comb honey and pollen capsules are held at 4 to 8 degrees Celsius chilled store under AS 4326 cold chain HACCP and AS/NZS 5149 ammonia refrigeration if the cold store is ammonia-based (only at the largest Capilano-scale operations). Manuka honey, with its MGO methylglyoxal active compound, is more thermally sensitive than standard honey and is typically held at 4 to 8 degrees Celsius from packaging through dispatch. AS 5104 is the Australian honey standard governing composition, contamination and labelling. The Australian Biodynamic Beekeepers Council (ABBC) overlays additional certification on biodynamic honey under the BD Demeter scheme. NASAA and ACO Australian Certified Organic certify organic honey production. Halal Australia and Kosher Australia certify those respective markets.

SBKJ machine recommendation for the honey scope. The SBAL-V at 316L 1.2 to 1.5 mm fabricates the hygienic hall ductwork. The SBFB-1500 hygienic round spiral handles the curved branches in the wet zone. The SB-ZF1500 stitchwelder produces the pasteurisation kettle extract plenum. The SBSF-1525 handles the round-duct flange forming on the spiral riser to the rooftop atmospheric stack. The SBPC1500 plasma cutter prepares the stainless sheet. The SBAL-III auto duct line handles the back-of-house galvanised supply where the SBAL-V is occupied with stainless work. Honey processing facilities at Capilano, Beechworth Honey, Manuka Health Australia, Australian Honey Limited and Heinz Wattle all operate within this fabrication envelope at scale.

Winery cellar door humidity wine, barrel hall and back-of-house

Australian wine is the most internationally visible category in this guide and the cellar door experience is the public face of nearly every Australian premium winery. The HVAC engineering challenge at a working cellar door is that the public-side hospitality scope and the back-of-house winery scope occupy the same building but require different setpoints, different ductwork material, different air change rates and different pressure cascades - and the failure mode at most Australian cellar doors is that the original architecture treated the building as a single HVAC system and the resulting hybrid satisfies neither side properly. SBKJ specifies the public and back-of-house ductwork as two physically separate systems sharing only a coordinated discharge stack at roof level, with no air movement between zones and no shared return riser.

An Australian winery cellar door is two facilities under one roof - a public hospitality venue under NCC Class 9b assembly and a working winery (or wine vault) behind it. The HVAC setpoints diverge because the missions diverge, and the duct fabrication must accommodate both within the same envelope.

The public side. Tasting bar, restaurant kitchen, outdoor terrace, wedding venue and function room scope. ASHRAE 62.1 outdoor air at 8 to 10 L/s/person at NCC Class 9b occupancy density. 22 to 24 degrees Celsius dry bulb summer and 20 to 22 degrees Celsius winter. 45 to 55 percent RH. Acoustic NC 35 to protect conversation around the wine pour. FSANZ 3.2.2 and 3.2.3 food premises hygiene at the dishwasher and food prep. NFPA 96 type 1 grease hood over solid-fuel cooking (wood-fired pizza oven is the signature of many Australian winery restaurants), char-grill and deep-fat fryer; Type 2 condensate hood over dishwashing and steam-based preparation. Wine tasting bar local extract over the spit-bucket and dump-jug stations to capture low-concentration ethanol vapour and SO2 sulphite. Outdoor terrace and wedding-venue extract on infrared patio heater combustion under CO 30 ppm STEL and CH4 1.25 percent LEL on LPG.

Australian cellar doors that run full chef-led kitchens include Penfolds Magill Estate Restaurant in Adelaide Hills, Brokenwood Hunter Valley, Yering Station Yarra Valley, Howard Park Margaret River, Vasse Felix, Cape Mentelle, Devil’s Lair, Sandalford, Leeuwin Estate Margaret River, Yalumba Coonawarra, Domaine Chandon Australia in Yarra Valley, Tahbilk on the Goulburn River, and the wedding-venue side of the major Margaret River and Adelaide Hills operators. Treasury Wine Estates (ASX:TWE) runs Penfolds Magill Estate, Wolf Blass, Lindemans and Tollana under the same corporate roof - Australia’s largest wine portfolio with the Bin 707 and Grange icons. Casella Family Brands operates Yellowtail. Pernod Ricard Australia, De Bortoli, Tyrrell’s, Petaluma, Mount Mary, Bass Phillip, Bindi, By Farr, Chambers Rosewood, Crittenden, Houghton and Moss Wood all run cellar door scope with varying levels of restaurant and wedding integration.

The back-of-house side. Wine cellar at 14 to 16 degrees Celsius cellar temperature (legacy reference is 12 to 14 degrees Celsius for Bordeaux-style cellars but modern Australian cellars push warmer for faster ageing cycles). 65 to 75 percent RH is critical and narrow - below 65 percent RH corks dry and wine concentrates by evaporation through the cork, above 75 percent mould colonises the cooperage, the labels and the timber bin racks. Subterranean cellars at Coonawarra (terra rossa over limestone), Henschke Hill of Grace, parts of Yalumba and Tahbilk and the historic Hunter Valley caves provide natural thermal and humidity stability at the deep-cellar level. Above-ground modern cellar halls at Treasury Wine Estates (Penfolds Magill, Wolf Blass, Lindemans), Pernod Ricard Australia, Casella Family Brands (Yellowtail at Yenda), De Bortoli, Tyrrell’s and the Margaret River and Yarra Valley new-build wineries use full mechanical conditioning with vapour-tight panel collars at every penetration through the cool envelope and butyl gasket seals on both warm and cold sides.

Fermentation cellar HVAC is identical in principle to brewery CCT scope but with two important differences. First, the CO2 generation per kilogram of sugar is the same as beer (approximately 4 grams CO2 per gram ethanol synthesised), so a 50 hL red ferment over 14 days releases roughly 350 to 450 kg of CO2 into the building atmosphere - in concentrated bursts during the peak ferment days that swamp typical ambient ventilation rates. Second, the wine industry routinely runs CO2 inside subterranean and below-grade cellar architecture where the gas pools by gravity and persists for hours after extract is shut down for the day. Three to five Australian winery and brewery workers die in confined-space cellar incidents per decade nationally - the cause is almost always undetected CO2 pooling below sensor height during a tank-side intervention. SBKJ HVAC scope: low-level extract grilles set 200 to 400 mm above the cellar slab, 6 to 12 ACH for worst-case ferment concurrency, fixed CO2 sensors at slab (300 mm) and breathing height (1.5 m), audible/visual alarm at 5000 ppm, forced lockout at 15000 ppm, oxygen sensor alarming at 19.5 percent, all on emergency power, door interlock and confined-space entry permit required for any tank internal cleaning.

Wine regions covered in the Australian cellar door scope: Yarra Valley (Yering Station, Domaine Chandon, De Bortoli, Mount Mary), Mornington Peninsula (Bass Phillip, Crittenden), Barossa Valley (Penfolds, Wolf Blass, Yalumba, St Hallett, Henschke), McLaren Vale (Hardys, Penley Estate), Coonawarra (Yalumba, Penley, Penfolds), Hunter Valley (Brokenwood, Tyrrell’s, Tulloch), Tamar Valley TAS (small-batch Tasmanian production), Margaret River (Cape Mentelle, Vasse Felix, Devil’s Lair, Sandalford, Howard Park, Leeuwin Estate, Moss Wood), Adelaide Hills (Petaluma, Penfolds Magill), Clare Valley, Granite Belt QLD, King Valley (Brown Brothers), Geographe WA, Mudgee NSW, Orange NSW, Canberra District, Strathbogie and Heathcote. The duct fabrication scope is essentially identical across regions; the make-up air seasonal load shifts and the cooling cycle differs by ambient.

Boutique distillery ethanol Zone 1, AS/NZS 60079 still room and ageing warehouse

The Australian boutique distillery sector has expanded from around 30 licensed producers in 2014 to more than 700 licensed producers in 2026, with the Australian Distillers Association (ADA) operating as the peak body. This growth has driven a generation of small operators into hazard scopes that the broader Australian mechanical consulting community had previously encountered only at major distillery scale. The duty of care under AS/NZS 60079 and AS 1940 is identical regardless of scale - and SBKJ has fabricated still room ductwork for operators ranging from 200-litre experimental craft stills through to 5000-litre commercial production scope.

Boutique distilling is the highest hazard-density per square metre of any Australian food and beverage scope. The reason is straightforward: a 500 to 1000 litre copper pot still in a 200 to 500 square metre still room generates Zone 1 ethanol vapour identical in concentration to a 5000-litre still at a major distillery, just in a smaller envelope. The CAPEX trap is that craft operators specify Zone 1 motors, dampers and electrical fittings but then bridge them with galvanised lap-seam ductwork - which fails the conductive bonding requirement under AS/NZS 60079.14 because every Pittsburgh lap seam is a high-resistance joint that cannot reliably hold under 1 megohm to local earth across the life of the duct.

SBKJ’s recommended boutique fabrication scope. 304L stainless steel ductwork at 1.2 to 1.5 mm wall, TIG-welded longitudinal seams on the SBLR-600 longitudinal seam welder, continuous-weld transverse joints stitchwelded on the SB-ZF1500, copper braid bonding strap across every flange, annual conductive bonding test recording less than 1 megohm at every joint to local earth. IECEx Ex-d motor on the still room extract fan. Ex-e or Ex-ia on the damper actuators. Intrinsically safe ethanol gas detectors at low (300 mm) and breathing (1.5 m) height alarming at 25 percent LEL (8250 ppm, well below the 33000 ppm explosion threshold; operational target is below 1000 ppm Safe Work Australia TWA). Discharge stack through atmospheric vent at AS 1318 dispersion-modelled height with no spark or ignition source within 10 metres of the discharge plume.

Sullivans Cove single malt Tasmanian whisky and the Tasmanian distilling cluster

Sullivans Cove in Hobart won the 2014 World’s Best Single Malt at the World Whiskies Awards and remains the most internationally recognised Australian single malt. The Tasmanian distilling cluster around it - Lark Distillery, Hellyers Road, Old Kempton, Belgrove, Heartwood and Bell Bay - established the Tasmanian whisky category and runs across more than 30 small distilleries today. Tasmanian still rooms operate cooler ambient than mainland equivalents (10 to 18 degrees Celsius year-round), which changes the make-up air seasonal conditioning load but not the Zone 1 ethanol classification on the still scope itself. The Tasmanian rare-cask ageing scene (ex-bourbon, ex-sherry, ex-pinot noir, Apera fortified Australian wine casks) drives a long-duration spirit ageing warehouse exposure that under-engineered duct schedules fail. SBKJ specifies the SB-ZF1500 stitchwelder for the warehouse extract plenum because long-duration ethanol exposure plus condensate cycling pinholes lap-seam galvanised duct within 18 months.

Archie Rose Sydney urban craft distillery and the mainland boutique cluster

Archie Rose Distilling Co at Rosebery in Sydney’s inner south is the biggest Australian gin, rye and single malt boutique - urban-craft scaled and a benchmark for the architectural sophistication that modern Australian boutique distilling can support. The urban location adds two HVAC constraints not present at rural distilleries: the discharge plume must clear adjacent commercial and residential elevations under AS 1318 dispersion modelling rather than discharging across open paddock, and the make-up air intake must avoid the urban diesel and gasoline particulate footprint. The mainland boutique cluster around Archie Rose includes Manly Spirits Co in Brookvale, Black Gate in NSW, Distillery Botanica, Husk Distillers, Brookies, Cape Byron, Poor Toms and Brogan’s Way in Richmond Melbourne.

Four Pillars Healesville gin and the Australian premium gin category

Four Pillars Gin at Healesville in the Yarra Valley is Australia’s biggest premium gin distillery and led the Australian gin category from craft scale into international export. Gin distilling adds two HVAC scopes on top of standard whisky scope: the botanical store and the vapour-infusion gin head. The botanical store holds juniper berries, coriander seed, citrus peel, angelica root, orris root, cubeb, cassia, cardamom and 10 to 30 other dry plant materials at moisture-controlled ambient - typically 18 to 22 degrees Celsius and 45 to 55 percent RH, with very low air movement to avoid aroma loss. Botanical dust during milling and weighing is a respiratory allergen (juniper and orris are the worst offenders) and several botanicals are combustible dusts in their own right - a botanical store inadvertently runs to a partial NFPA 660 dust hazard analysis. The vapour-infusion gin head (the basket suspended above the spirit charge through which alcohol vapour passes during distillation, picking up botanical aromatics) is a Zone 1 hazardous location identical to the still vapour space. Four Pillars Healesville, Adelaide Hills Distillery at Nairne, Banks Lyon, The West Winds, Settlers Spirits, Imbue, Bass and Flinders on Mornington Peninsula, Mt Uncle in Far North Queensland and St Agnes Brandy in the Riverland all run versions of this dual scope.

Beenleigh Rum (Beam Suntory) and Bundaberg Rum (Diageo) operate at industrial scale rather than boutique scale - the rum scope adds molasses and sugar dust handling under AS 3957 and NFPA 660 combustible dust, with explosion venting on each enclosed dust volume under NFPA 68. The still room ethanol Zone 1 classification is identical to boutique scope but the discharge stack height under AS 1318 is sized for the much higher continuous vapour load.

Mead, cider and apple pressing HVAC

Mead production in Australia is a small but established category. Bee Wisdom Mead, Apis Mellifera, Maxwell Wines mead (a wine-side mead from a McLaren Vale wine producer), True Mead and The Apiary are the principal commercial operators. Mead is honey-water fermentation at 18 to 24 degrees Celsius over 4 to 12 weeks with yeast pitching, secondary aging and blending. CO2 generation per litre is lower than wine or beer because the sugar load per litre is lower and the fermentation slower - mead fermentation runs at 4 to 8 ACH low-level extract rather than the 6 to 12 ACH required at wine and beer ferment scope. The Australian Biodynamic Beekeepers Council (ABBC) and AHBIC overlay biodynamic and organic certification on the honey input.

The mead-specific HVAC nuances. Honey fermentation generates a distinctive aromatic load - phenethyl alcohol, isoamyl acetate, isobutyric acid and a range of monoterpenes derived from the floral source of the input honey - that operators frequently treat as "atmospheric character" rather than process exhaust. In a 100 to 500 hL working mead cellar this aromatic load saturates the wall surfaces, the floor coatings and the fabric of any unlined timber barrel within months, locking the cellar into the existing honey style. SBKJ specifies a dedicated low-level CO2 extract leg at 4 to 8 ACH plus a separate aromatic-load extract at upper-level that discharges through atmospheric stack without recirculation, so that the cellar atmosphere refreshes between batches and the operator retains the option to switch floral honey source without aroma contamination. Mead aging in oak follows wine cellar humidity (65 to 75 percent RH) and temperature (12 to 16 degrees Celsius) profile because the same cork-drying and mould-colonisation risks apply.

Cider production in Australia spans Bulmers Australian Cider, Magners, Strongbow, Mercury, Pipsqueak, Rekorderlig, Old Mout, Coopers Brewery cider, Pressmans, Lazy Cider, Daylesford Apples and The Pressroom. Apple and pear pressing hall generates wet aerosol, fruit sugar mist and a strong apple aroma. HVAC scope: 6 to 10 ACH wet extract through 304L stainless to atmospheric stack with odour management at boundary per state EPA permit. Cider fermentation at 18 to 22 degrees Celsius runs 6 to 10 ACH with CO2 monitoring identical to brewery scope - cider CO2 production per litre is similar to beer. Cider maturation tanks at 0 to 4 degrees Celsius for clear cider or warmer for traditional bottle-conditioned ciders. Packaging hall identical to brewery scope. Fruit fibre dust at the apple grinder is a combustible particulate at NFPA 660 reference - the dust hazard analysis is mandatory at any commercial cider operation processing more than 2 tonnes per day of fruit.

The cider apple-pressing hall is the under-recognised hazard zone. Modern Australian cider houses run apple intake from mid-March through to early June (Southern Hemisphere autumn), with the pressing hall operating 16 to 20 hours per day at peak. Pulp dust at the apple grinder, post-press pomace, and fruit-fibre fines on the floor combine to a Kst 80 to 140 bar.m/s combustible dust loading at the larger operators. NFPA 660 (2025 consolidated dust standard) applies. SBKJ specifies 304L stainless dust extract on the grinder with rotary airlock isolation between the dust collector and the pneumatic transfer line, frangible explosion vent panels per NFPA 68 on each enclosed dust handling volume, and spark detection at the grinder outlet duct triggering water spray within 30 milliseconds. The bond and earth requirement is identical to malt mill scope: less than 1 megohm at every joint to local earth per AS/NZS 60079.14, with IECEx Ex-tD electrical equipment in any dust Zone 21 or 22 envelope.

Kombucha and fermented specialty beverage HVAC

Kombucha and adjacent fermented specialty beverages have grown into a substantial Australian category over the past decade. Mojo Kombucha (founded in Willunga SA, acquired by Coca-Cola Amatil and now part of Coca-Cola Europacific Partners CCEP), Remedy Kombucha (founded in Melbourne, now part of the Asahi Beverages Australia portfolio ASX:ASB), Bobba Bear and Soulfresh complete the consolidated end. Bickford’s, Capi Sparkling and Schweppes (under Asahi) sit adjacent in the broader specialty soft drink category. Hahn Health Brewing and Saint Tropez Sparkling cover further functional and adult-soft-drink niches. Cold-pressed juice operators, healthy functional drink brands and kefir producers extend the specialty beverage category further.

Kombucha HVAC scope. Primary fermentation runs at 22 to 28 degrees Celsius for 7 to 14 days with the SCOBY (Symbiotic Culture of Bacteria and Yeast) on green tea or black tea infused with sugar. The room runs 4 to 8 ACH at low velocity to protect the SCOBY surface, with humidity controlled at 50 to 65 percent RH. Secondary CO2 fermentation occurs in bottle after primary, with carbonation similar to soft drink scope - the room ACH steps up to 6 to 10 with CO2 monitoring at 5000 ppm TWA / 30000 ppm STEL. Pasteurisation (for shelf-stable kombucha at retail) at 65 to 72 degrees Celsius adds a dedicated 316L stainless extract on the pasteuriser kettle. Cold-pressed live-culture kombucha skips pasteurisation and ships cold-chain only - the cold store runs at 4 to 8 degrees Celsius under AS 4326 HACCP. Trace ethanol formation in kombucha is low (typically below 0.5 percent ABV) but commercial Australian regulators have flagged kombucha for ethanol monitoring at production sites - a fixed ethanol sensor at 1000 ppm TWA is increasingly specified in the kombucha plant scope as a precaution rather than a regulatory mandate.

The SCOBY room is the unusual HVAC scope in kombucha. The Symbiotic Culture of Bacteria and Yeast is a living mat of acetic acid bacteria (Acetobacter, Gluconacetobacter) and yeast (Brettanomyces, Saccharomyces, Zygosaccharomyces) that floats on the tea-sugar substrate. The room must maintain stable 24 to 26 degrees Celsius and avoid cross-contamination from any other airborne yeast or bacteria - which means the SCOBY room runs slightly positive pressure (plus 5 to plus 10 Pa) relative to surrounding production areas to keep airborne contaminants out, on a HEPA-filtered single-pass supply, with no recirculation back to other parts of the plant. The 304L stainless ductwork at 1.2 mm wall, TIG-welded internal seam ground to Ra 0.8 micrometre, washdown-rated to IP65, is identical to dairy fermentation room scope. Operators with the largest SCOBY libraries (Remedy Kombucha at scale, Mojo at scale, the larger boutique kombucha operators) maintain dedicated SCOBY storage rooms in parallel to production fermentation - the SCOBY library is the proprietary asset that differentiates the brand.

Bottling and packaging at kombucha scope. The secondary fermentation in bottle continues developing CO2 after the bottle is closed - this is the same scope as bottle-conditioned beer or sparkling wine and creates the same headspace pressure (3 to 4 atmospheres at retail) and the same bottle-burst risk. The bottling hall runs a CO2 release at every fill-and-cap cycle plus a residual leak from the bottle conditioning. SBKJ specifies 6 to 10 ACH displacement ventilation with CO2 monitoring at the bottling line, dedicated extract on the carbonator unit, and an inspection access on the duct riser for quarterly internal cleaning because the sugar-laden CO2 plume condenses sticky residue on duct interior surfaces.

The broader specialty beverage category. Capi Sparkling, Bickford’s, Schweppes (Asahi), Coca-Cola Europacific Partners (CCEP) and Asahi Beverages Australia (ASX:ASB) all run carbonated soft drink, sparkling water and adult mixer production in Australia. Bundaberg Brewed Drinks (separate from Bundaberg Rum) runs the iconic Bundaberg ginger beer alongside other brewed drinks. The duct fabrication scope is the brewery non-alcoholic equivalent: sanitary 304L stainless in the wet zones, displacement ventilation at 8 to 12 ACH, bottle wash chlorine exhaust through a dedicated 316L leg at 0.5 ppm Cl STEL, carbonation room CO2 monitoring at 5000 ppm TWA, CO2 storage tank room oxygen displacement alarm at 19.5 percent. Plant milk pasteurisation single-pass extract on protein aerosol. Cold-pressed juice operators run at 4 to 8 degrees Celsius cold-chain throughout production, with minimal thermal load on the ductwork but high washdown frequency.

Penfolds Magill Estate wine cellar and the integrated cellar door restaurant case study

Penfolds Magill Estate in the Adelaide Hills foothills is one of the most architecturally complex cellar door operations in Australia. The site combines the original Magill Estate winery (the spiritual home of Penfolds Grange, the Bin 707, the Bin 389 and the broader Penfolds icon range), the Magill Estate Restaurant (a chef-led restaurant with full NFPA 96 hood scope), the cellar door tasting bar with a wine vault beneath, and a function and wedding venue. The HVAC integration challenge is real: the kitchen extract must discharge at minimum 3 metres above roof and minimum 8 metres horizontal from any cellar make-up air intake, any fermentation cellar extract intake or any wine vault exhaust intake. The make-up air handler that supplies the kitchen must draw outdoor air from a location not downwind of any nearby winery activity. The wine vault beneath the tasting bar runs at 14 to 16 degrees Celsius and 65 to 75 percent RH with CO2 monitoring (because residual CO2 from racking, sulphite addition and back-of-house secondary fermentation can pool in the vault). The integration is achievable with SBKJ duct fabrication scope, but it demands a coordinated mechanical and architectural design from the outset rather than retrofitting CO2 control after the building is occupied.

The same architectural and engineering pattern recurs at Brokenwood in the Hunter Valley, Yering Station and Domaine Chandon in the Yarra Valley, Howard Park and Leeuwin Estate in Margaret River, Yalumba in Coonawarra and the Barossa, and the wedding-venue side of the major operators at Vasse Felix, Cape Mentelle, Devil’s Lair, Sandalford and Moss Wood.

Bottling, labelling, packaging, MAP and cold chain

Bottling, labelling and packaging in Australian specialty food and beverage is the convergence point where every upstream process zone meets a single, common finishing line. The HVAC scope at the bottling line must accept incoming product from multiple upstream sources - fermented spirit at 40 to 60 percent ABV, finished wine at 12 to 16 percent ABV, finished kombucha at 2 to 3 atmospheres carbonation pressure, finished honey at 18 percent maximum water content, finished olive oil at refined or virgin grade, finished cider at 4 to 7 percent ABV, finished mead at 8 to 15 percent ABV - and produce shelf-stable retail product in glass, PET or aluminium under FSANZ Food Standards Code 3.2.2 and 3.2.3 compliance.

Australian specialty beverage bottling runs across Sidel, Krones, KHS, Pneumatic Scale Angelus and Filtec lines at the larger operators. Boutique scope runs semi-automated counter-pressure fillers from European vendors. The duct fabrication scope at the bottling line: 304L stainless supply ductwork at 8 to 12 ACH displacement, modified atmosphere pack (MAP) gas station local extract on N2 or CO2 displacement nozzles (each station generates a 5 to 15 percent localised CO2 plume that, in an enclosed bottling hall, will spike ambient above 5000 ppm if not extracted), heat seal and shrink wrap VOC extract, film extract on PVC and PET shrink film. Bottle wash chlorine exhaust through a dedicated 316L stainless leg at 0.5 ppm Cl STEL monitoring.

Warehouse and distribution. Chilled 4 to 15 degrees Celsius for wine, 4 to 8 degrees Celsius for honey, 8 to 15 degrees Celsius for olive oil, with rare -25 degrees Celsius IQF freezer scope for ice cream cellars adjacent to honey-based dessert production. FSANZ HACCP and AS 4326 cold chain HACCP apply throughout. Refrigerant scope: R32 and R454B for smaller hermetic chiller plants, R744 (CO2) for transcritical commercial cold store, R717 ammonia under AS/NZS 5149 for the largest cold stores at Capilano honey, Cobram Estate olive oil, Treasury Wine Estates cellaring and the larger non-alcoholic beverage plants. The ammonia machinery room runs continuous 0.014 m3/s per m2 ventilation with emergency ramp to 30 ACH on ammonia detection 25 ppm trip, evacuation at 150 ppm and emergency trip at 250 ppm. Eye wash and emergency shower per AS/NZS 5149.3 within 10 metres.

Halal, Kosher, Organic and Biodynamic certification scope

Australian premium specialty food and beverage trades on its certification. The certification schemes overlaid on top of FSANZ Food Standards Code and Australian Standards are increasingly export-driven - Halal certification for the Indonesian, Malaysian, Saudi, UAE and Bangladesh markets, Kosher certification for the Israeli, US Orthodox and global Jewish kosher market, Organic certification for the European Union, US, Japanese and Korean premium organic markets, and Biodynamic Demeter certification for the global biodynamic niche. The duct fabrication scope is affected by certification more than most operators realise because every scheme requires documented segregation of certified product from non-certified material, with dedicated CIP routes and inspection access on the duct interior.

Certification schemes overlay additional duct hygiene and segregation requirements on the FSANZ baseline. Halal Australia certifies Halal compliance on the slaughter, processing and supply chain - relevant in honey, olive oil and certain non-alcoholic beverage scope, less relevant in wine and distilled spirit because alcohol is non-Halal. Kosher Australia certifies Kosher compliance on the production chain - the duct scope must accommodate complete separation of dairy and meat production, with dedicated stainless ducts for each production line and documented kashering procedures for shared equipment. NASAA (National Association for Sustainable Agriculture Australia) and ACO (Australian Certified Organic) certify organic production - the duct scope must accommodate complete separation from any non-organic adjacent production with dedicated CIP and inspection access. BD Demeter biodynamic certification applies primarily in honey, olive oil and wine scope at the highest premium end - Demeter requires biodynamic farming practice on the upstream agricultural production but does not add specific duct fabrication requirements beyond organic. The Australian Biodynamic Beekeepers Council (ABBC) certifies biodynamic honey.

Workplace Exposure Standards across the specialty scope

The Safe Work Australia Workplace Exposure Standards stack for Australian specialty food and beverage manufacturing is wider than most operators realise. The full list relevant to this scope:

• Ethanol 1000 ppm 8-hour TWA at every distillery still room, spirit blending, ageing warehouse, bunghole filling on barrel racking and wine cellar with any active fermentation. 33000 ppm LEL is the explosion ceiling.
• Methanol 200 ppm STEL applies in any home-distilled or unfermented-sugar plant where stuck ferment can produce methanol as a yeast metabolism by-product.
• CO2 5000 ppm 8-hour TWA and 30000 ppm 15-minute STEL throughout every fermentation cellar, every barrel hall, every wine vault under cellar door, every kombucha secondary fermentation room, every mead fermenter cellar, every cider fermentation cellar - the silent killer in confined cellars and the most under-engineered scope at boutique scale.
• CO 30 ppm STEL at every LPG or natural gas burner - propane patio heater on a cellar door terrace, pellet stove in a tasting room, wood-fired pizza oven at a winery restaurant, kiln on a malt-house, rum still direct fire.
• VOC esters, acetates and aldehydes from fermentation aromatics (banana, apple, pear, pineapple notes) - not toxic at production concentration but odour-loaded for community amenity at the boundary fence.
• R32, R454B, R744 and R717 ammonia refrigerant leak monitoring on the cold store under AS/NZS 5149. R717 ammonia 25 ppm 8-hour TWA / 35 ppm STEL on large cold stores at Capilano, Cobram, Treasury Wine Estates and the larger non-alcoholic plants.
• SO2 sulphur dioxide 2 ppm STEL at every wine sulphite addition station, pyrethrum fumigation event and wood-kiln burning operation. Wine industry uses SO2 as the primary preservative at 75 to 150 mg/L in finished wine - headspace above an open tank can spike past 10 ppm in seconds.
• Peracetic acid 0.4 ppm STEL, chlorine 0.5 ppm STEL and chlorine dioxide 0.5 ppm STEL at every CIP clean-in-place station, Sterrad cold sterilisation, steam cleaning, keg wash and tank wash bay.
• Ozone 0.1 ppm at UV sterilisation and pasteurisation cabinets.
• Allergens including bee pollen, propolis, beeswax dust and trace bee venom protein at apiary-side of honey processing - inhalable 10 mg/m3 and respirable 5 mg/m3 limits.
• CH4 methane 1.25 percent LEL on every LPG or natural gas burner and internal combustion engine.
• HCN hydrogen cyanide 5 ppm STEL is rare emergency only.
• Formic acid 5 ppm STEL applies in apiary settings where formic acid treats varroa mite and other bee disease - quietly significant for apiary-side workers.
• Formaldehyde 1 ppm STEL applies in any legacy preservative or Brazilian keratin treatment context - now rare.
• Respirable particulate 5 mg/m3 and inhalable 10 mg/m3 across sugar, honey, wheat malt, olive pomace, fruit fibre, pollen, bee fragment, propolis and wax dust exposure.

SBKJ machine specification recommendations for the specialty food and beverage scope

SBKJ’s recommended machine specification for Australian specialty food and beverage HVAC duct fabrication, drawn verbatim from the SBKJ Product Catalog 2026:

• SBAL-V auto duct line for rectangular GAL HVAC supply ductwork, with the stainless variant configured for 304L and 316L food-grade work at 1.2 to 1.5 mm wall in the wet zones. The SBAL-V stainless variant uses hardened tooling, dedicated stainless coil decoiler and adjusted forming pressures for the work-hardening characteristics of stainless steel. This is the workhorse for back-of-house ductwork at every cellar door, cider fermentation room, honey processing hall, mead and kombucha plant.
• SBAL-III auto duct line for higher-volume back-of-house work where the SBAL-V is occupied with stainless. Galvanised AS 4254 G90 in dry zones only.
• SBSF-1525 round-duct flange forming machine for spiral and round duct connections in the hygienic round-spiral scope. Hygienic round spiral is preferred in wet zones because there are no longitudinal seams to seal.
• SB-ZF1500 stitchwelder for fire-rated 250 degrees Celsius for 2 hours exhaust plenums, CO2 recovery stack, distillery still extract, olive oil deodoriser exhaust between unit and scrubber, ammonia evaporator coil plenum and any heavy-gauge welded-seam work.
• SBFB-1500 spiral round duct machine for multi-storey return riser and long horizontal supply runs typical of large winery warehouse and olive oil mill scope.
• SBPC1500 plasma cutter for stainless cutting (304L, 316L, 309S, 310S). Oxy-acetylene cutting is not used on stainless because it hardens the cut edge.
• SBLR-600 longitudinal seam welder for TIG-welded longitudinal seams on stainless ductwork.
• SBTF-1500, SBTF-1602 and SBTF-2020 TDF transverse flange forming machines: SBTF-1500 for up to 1500 mm wide duct, SBTF-1602 for up to 1602 mm with the wider tooling set, SBTF-2020 for up to 2020 mm wide duct on the larger refinery and warehouse work.

Confirm machine selection against the live SBKJ Product Catalog 2026 when quoting. SBKJ engineering policy is that every spec in a customer quote matches the catalogue verbatim - never invent values.

Commissioning, FAT, SAT and annual re-validation

The commissioning regime for specialty food and beverage HVAC duct work is unforgiving because the food safety auditors, state EPA inspectors and Safe Work Australia investigators all retain records for the life of the plant. Factory Acceptance Test (FAT) on the SBKJ fabrication rig: dimensional check against drawings, weld inspection every linear metre, internal surface roughness Ra 0.8 micrometre with portable gauge, leak test at 1.5 times design pressure with smoke detection, drainability check, witness by customer’s food safety officer or quality manager.

Site Acceptance Test (SAT) post-installation: airflow balance within 10 percent of design per AS/NZS 4254, room pressure differentials verified across every cascade, temperature and humidity stability mapped over a 7-day cycle in fermentation cellar, barrel cellar, distillery still room, honey production hall, olive oil mill, kombucha primary fermentation room and ammonia machinery room. Ethanol gas detection commissioning and calibration witnessed by safe-work inspector at every distillery still room and spirit ageing warehouse. CO2 sensor commissioning and calibration in every fermentation cellar, barrel hall and kombucha secondary fermentation room. Ammonia detection commissioning in every machinery room. Explosion vent panel certificate at every malt mill, olive pomace handler and fruit fibre dust collector with installation witness by fire engineer. Dust hazard analysis sign-off across all combustible-dust scope. Hazardous area dossier sign-off for every Zone 0/1/2 gas envelope and Zone 20/21/22 dust envelope. Conductive bonding verified to less than 1 megohm in every classified zone.

Commissioning documentation: IQ, OQ, PQ reports plus material mill certificates, weld procedures, FAT records, leak tests, mapping reports, ethanol detector calibration certificates, CO2 sensor calibration, ammonia detector calibration, explosion vent panel certificates, fire damper certificates, fire engineer sign-off, food safety officer sign-off, ISO 22000 audit pack, HACCP plan, state alcohol licensing authority filings under the Excise Act 1901 for distillery scope, Wine Australia Act 2013 filings for wine, ADA Australian Distillers Association filings, AOA Australian Olive Association filings, AHBIC filings.

Annual re-validation: re-mapping on fermentation, barrel and cold store cellars. Annual ethanol, CO2, ammonia and dust detector calibration. Annual fire damper drop test under AS 1851. Annual hazardous area dossier re-validation. Annual conductive bonding test in every classified zone. Annual third-party hygienic surface audit on premium operators. Documents retained for the life of the plant.

Regional deployment notes - Yarra Valley to Tamar Valley to Margaret River

Site-specific HVAC duct engineering varies meaningfully by Australian wine and food region because the ambient climate, the prevailing wind direction and the local utility infrastructure all shift the make-up air conditioning load, the discharge stack design and the cold-store refrigerant selection. The Yarra Valley (Victoria) runs cool maritime ambient with significant winter heating load on the make-up air handler at the cellar door restaurant scope. The Mornington Peninsula runs cooler and more humid - the chloride load at coastal sites pushes duct material specification from 304L to 316L in the wet zones, particularly for Bass Phillip, Crittenden and the coastal Margaret River operators at Cape Mentelle and Sandalford. The Barossa Valley runs hot, dry summer ambient with significant cooling load on the cellar door restaurant make-up air handler and on the barrel cellar conditioning system. McLaren Vale, Coonawarra, Clare Valley and the Adelaide Hills run similar Mediterranean-style climate profiles.

The Hunter Valley runs hot, humid summer ambient and cool winter with significant make-up air conditioning duty year-round - Brokenwood and Tyrrell’s both run substantial cellar door restaurant scope under this load. The Tamar Valley in Tasmania runs cool maritime ambient suitable for cool-climate sparkling base (Domaine Chandon Tasmania), pinot noir and chardonnay - the still room ambient at the Tasmanian whisky cluster (Sullivans Cove, Lark, Hellyers Road, Old Kempton, Belgrove, Heartwood, Bell Bay) sits below mainland equivalents which reduces still-room make-up air heating duty in summer and increases it in winter. Margaret River runs maritime ambient with the chloride load pushing duct material to 316L for the wet zones at Vasse Felix, Cape Mentelle, Devil’s Lair, Sandalford, Howard Park, Leeuwin Estate and Moss Wood. The Granite Belt in Queensland runs warm summer ambient at elevation, the King Valley runs alpine influence with cool nights, Geographe in WA runs maritime, Mudgee and Orange in NSW run continental, the Canberra District runs cold winter, and Strathbogie and Heathcote run cool inland Victorian conditions.

Operate, monitor and continually improve

Continuous operation: BMS monitoring of pressure cascades, temperature, humidity, CO2, ethanol, ammonia, oxygen, refrigerant leak and dust levels in every relevant zone, with alarm escalation to plant operators and contracted-service responders. Quarterly housekeeping audit on dust accumulation in olive pomace handling, malt mill (where present), gin botanical store and fruit fibre dust collector. 3 mm accumulated dust depth on horizontal surfaces is itself an explosion hazard. Operator training on CO2 alarm response in cellars and bottle wash, ethanol alarm response in distillery and ageing warehouse, ammonia evacuation procedure, dust housekeeping in mill and pomace handler, and confined-space entry to fermenters.

Continuous improvement opportunities. Heat recovery from olive oil deodoriser scrubber into facility hot water - the deodoriser dumps significant thermal energy across the scrubber that can offset CIP hot water generation. Honey pasteuriser heat recovery into facility hot water. Fermentation CO2 capture into food-grade recovery (payback under 5 years above 5000 hL/year of CO2 generation). Distillery condenser cooling-water heat recovery into wash heating. Ammonia compressor heat recovery into cellar warm-side hot water at the larger sites.

Why SBKJ for specialty food and beverage duct fabrication in Australia

SBKJ Group is based in Box Hill North, Victoria, with SBKJ machinery installed at Australian food and beverage duct fabricators from Melbourne to Brisbane to Perth. The engineering team has specified duct fabrication for olive oil, honey, winery, boutique distillery, mead, cider and specialty beverage projects across the Australian regions in scope - Yarra Valley, Mornington Peninsula, Barossa, McLaren Vale, Coonawarra, Hunter Valley, Tamar Valley TAS, Margaret River, Adelaide Hills, Clare Valley, Granite Belt QLD, King Valley, Geographe WA, Mudgee NSW, Orange NSW, Canberra District, Strathbogie, Heathcote, Boort, Boundary Bend, Healesville, Rosebery, Hobart, Brookvale and the broader Australian specialty food and beverage footprint. ARBS 2026 in May at the International Convention Centre Sydney is the primary opportunity to evaluate SBKJ machinery in person - the SBAL-V, SBAL-III, SBSF-1525, SB-ZF1500, SBFB-1500, SBPC1500, SBLR-600, SBTF-1500, SBTF-1602 and SBTF-2020 will all be represented on the SBKJ stand.

Contact SBKJ Group

For Australian olive oil, honey, winery cellar door, boutique distillery, mead, cider and specialty beverage HVAC duct fabrication enquiries:

• Email: sales@sbkjduct.com
• Phone: +61 435 074 994
• Web: sbkjduct.com
• Office: Box Hill North, Victoria, Australia
• Trade show: ARBS 2026 - May, International Convention Centre Sydney

Australian Standards compliant. SBKJ Group, Box Hill North VIC.