Product Detail
Solid State Cultivation (Koji Making)
Rotary type automatic Koji making equipment
Automation from Heaping to Discharging of Finished Koji
quality
large batch
design
■ Outline
Koji making process is the most important process for making fermented foods such as sake, miso, soy sauce, etc., and it is not too much to say that the quality of each product is determined by the quality of Koji. The key to make high-quality, low-cost Koji is equipment that can handle heaping, turning, and discharging of Koji without manpower, and also automatically and completely controls temperature and humidity required for a growth of Koji.
For this equipment, from a small capacity to a large capacity, such processes as heaping, turning, and discharging of Koji are completely mechanized. With a good reputation, this equipment has been spreading rapidly. It enables significant cost reduction with completely automated and unattended Koji making, and the one with a computer system (fuzzy control) that aims for an optimum control to obtain the highest quality has already been developed. In addition, an aseptic solid state cultivating system has been completed, and now it is ready for a practical use.
■ Point
1. Heaping, turning, and discharging of Koji can be done automatically by a button operation. (It is also possible to handle all the Koji making processes from heaping, turning to discharging automatically by a computer control without manpower.)
2. Koji can be discharged completely with almost no residuals.
3. Material can be heaped evenly without being pushed as heaping is done by a conveyor.
4. Turner can turn material evenly and completely to the culture bed surface as it has less motivity due to a special agitating blade.
5. Detailed parts of the equipment can be easily sterilized, washed, and cleaned from a food sanitation/microbiological point of view.
6. Main parts of the equipment are stainless-steel made with high durability and cleanliness.
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