Product Detail
Fermentation
Yeast and lactic acid bacteria cultivating equipment
■ Outline
In recent years, there have been significant technological innovations in the manufacturing process of miso and soy sauce, and strenuous efforts have been made for quality improvement, laborsaving, and cost reduction. Especially, technological advancement in the fermentation process is remarkable, and technologies for shortening fermentation period and enlarging tanks are advancing rapidly. In accordance with that, an addition of effective microorganisms such as yeast and lactic acid bacteria has been drawing attention. Using these effective microorganisms improves taste and flavor of products, and also plays a great role in shortening fermentation period, sealing of fermentation tanks, cost reduction, labor saving, and streamlining facilities.
We were among the first to invent large fermentation tanks and outdoor fermentation tanks, and at the same time we invented yeast and lactic acid bacteria cultivating equipment adapted for them. Since 1972, the equipment has been installed in many customers. Now, not only we pride ourselves on the fact that yeast and lactic acid bacteria cultivating equipment has the largest number of delivery records in Japan along with outdoor fermentation tanks, but also overseas customers have been installing it one after the other.
■ Point
1. By adding effective microorganisms such as yeast and lactic acid bacteria, fermentation is done smoothly in large outdoor fermentation tanks and sealed tanks.
2. Shortening fermentation period is possible, and quality such as taste and flavor improves.
3. The wetted surface of the tank’s main body is SUS316 stainless-steel made, so durability is very high.
4. Control is done automatically without a lot of manpower.
5. Space-saving design
6. Lower equipment cost and running cost than the other equipments.