Just some guesses, since I work in a cheese plant as opposed to a brewery.
1) Motors should all be TEFC (totally enclosed fan cooled). That way they can survive a washdown environment.
2) Pumps would need to be sized to the specific application - length / size of pipe, required flow, etc. With 300 gallons of liquid, moving it around in a reasonable time, you'll be looking at standard all-stainless centrifugal sanitary pumps. Learn how to read a pump curve data sheet. I know at my plant, we've got a mix of vendors - Waukesha, Fristam, SEW Eurodrive, etc.
3) Just to be safe, look for equipment with a 3A sanitary rating.