1) Milling of malts is no longer required. As a microbrewery operator, now I don't need to come in the day before to run the mill for a planned brew. Massive win on scheduling and convenience.
2) "Concerning mashing and sparging, the new equipment allows to eliminate sparging altogether since the pulverization of cavitating malts ... prevents practically any starch to remain trapped into the grains". Again, from a microbrewery operator's perspective, another few hours of labour saved per brew, since I don't have to run a few sparges over my grain.
3) Since cavitation apparently sanitizes the wort, we don't need to do a boil. This saves another 1.5 hours on a brew, removes the need for a boil vessel, and some other equipment in my brewery (steam boiler to heat the boil vessel, a bunch of plumbing for said steam).
4) related to 3, the hops can be isomerized without boiling. I've had great success with low-boil techniques like the hop stand, so I'd assume that CHC beer would capture a lot more of the volatile aromatics from hops. This could lead to some great IPAs.
I'd love to figure out what the MVP is for this rig, and whether it could be replicated at homebrew scale, as it seems to simplify the process massively.