木村エンジニアリング List of Products and Services

The tabletop can sealing machine "Vacuum Mini Seamer" offers excellent cost performance at a low price (one-third of conventional products, according to the manufacturer) and is also lightweight (one-tenth of conventional products, according to the manufacturer) with easy operation. Additionally, it requires no adjustments upon arrival; simply connect the vacuum pump with one touch and plug in the power cord to start operating, eliminating the need for a technician. There are models available for making not only dry-packed canned goods but also replacement canned goods. By combining this product with the "Mini Retort Pot," you can obtain permission from the health department for "canned or bottled food manufacturing," allowing you to easily produce small batches of canned goods and carry out sales consistently. 【Operating Instructions】 ■ Place food in the can, seal it, and set it on the rotating platform. ■ Press the start button, and the rotating platform will lift and begin sealing. ■ Sealing is completed in an average of 7 seconds; once the platform lowers, remove the canned goods. ■ Heat sterilization is done using the mini retort pot. *For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies

With just a simple operation of placing the can and pressing a button, perfect canning is possible. It has received great acclaim for canning foods and beverages, as well as ground coffee beans and tea. Canning can be done at a rate of 7 seconds per can. *Please use it in conjunction with the "Mini Retort Pot (super compact temperature self-recording sterilization device)." 【Features】 ■ Price is 1/4 of conventional machines, weight is 1/10 (compared to our products) ■ No adjustments or technicians required ■ Simple operation of placing the can and pressing a button *For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies

The "Mini Retort Kettle" is a device that allows for the heating, sterilization, and temperature management of canned goods in the kitchen. It has become possible to easily manufacture and sell small batches of canned goods and retort packs in the kitchen. 【Features】 ■ Price is 1/6 of conventional machines (compared to our company) ■ Capable of handling small batches ■ No boiler required; heat source is only a gas range ■ Very easy to operate and maintain ■ Aluminum kettle prevents rust on cans ■ Compatible with both canned goods and retort packs *For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies

The "Mini Printer PH301 for Canned Goods" is a handheld mini printer specifically designed for printing expiration dates on canned goods. With simple operation, you can clearly print the expiration date on the bottom of the can. Additionally, being a handheld type, the device is compact and convenient for carrying and storage. (Note: This product requires a separate dedicated ink cartridge for use.) 【How to Operate】 ■ Place the printer guide on the can. ■ Align the printer with the back left of the guide. ■ Press the print button on the device. ■ Slide the device to the right to complete the printing. *For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies

You can make dry-packed canned food with the vacuum-type mini seamer using a mini retort pot and a tabletop can sealing machine. 【Advantages and Disadvantages of Dry-Packed Canned Food】 ■ It is lighter because no liquid is needed, using the same amount of solid ingredients. ■ It preserves flavor because there is no leaching of water-soluble components from the ingredients. ■ It can achieve a moderate crunch because the ingredients do not absorb and expand. ■ There is no transfer of taste or aroma from other ingredients. ■ The sealing of the cans can be done while keeping the ingredients at low temperatures (below 35°C). ■ High vacuum makes the cans prone to denting, limiting the types of cans that can be used. (Applicable to No. 5, No. 6, No. 7, and flat No. 3 cans) (No. 4 cans can be used with a reduced vacuum level. Aluminum cans are not required.) * The limit for No. 4 cans is -70 kPa (normal setting is around -93 kPa). * For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies

In fact, we would like to introduce some of the canned goods produced using a mini retort pot and a tabletop can sealing machine. 【Here are some tips for new food planning】 1. Think of menus that become delicious when heated ■ Utilize easily obtainable ingredients ■ Local specialties and famous products ■ High-quality foods that have been commonly eaten for a long time ■ Products that require effort and are therefore valued at a certain price or higher 2. Confirm that the food remains delicious after heating at 120°C for at least 15 minutes ■ Before prototyping with a mini retort pot, try prototyping with a pressure cooker that reaches 120°C *For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies

In fact, we would like to introduce some of the canned goods produced using a mini retort pot and a tabletop can sealing machine. 【Tips for New Food Planning】 1. Think of menus that become delicious when heated. ■ Utilize easily accessible ingredients. ■ Local specialties and famous products from shops or regions. ■ High-quality foods that have been commonly consumed for a long time. ■ Products that require effort and are therefore valued at a certain price or higher. 2. Confirm that the food remains delicious even after being heated at 120°C for more than 15 minutes. ■ Before prototyping with a mini retort pot, try prototyping with a pressure cooker that reaches 120°C. *For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies

In fact, we would like to introduce some of the canned goods produced using a mini retort pot and a tabletop can sealing machine. 【Tips for New Food Planning】 1. Think of menus that become delicious when heated. ■ Utilize easily accessible ingredients. ■ Local specialties and famous products. ■ High-quality foods that have been commonly eaten for a long time. ■ Products that require effort and are therefore valued at a certain price or higher. 2. Confirm that the food remains delicious even after being heated at 120°C for more than 15 minutes. ■ Before prototyping with a mini retort pot, try prototyping with a pressure cooker that reaches 120°C. *For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies

In fact, we would like to introduce some of the canned products made using a mini retort and a tabletop can sealing machine. 【Tips for New Food Planning】 1. Think of menus that become delicious when heated. ■ Utilize easily obtainable ingredients. ■ Local specialties and famous products. ■ High-quality foods that have been commonly consumed for a long time. ■ Products that require effort and are therefore valued at a certain price or higher. 2. Confirm that the product remains delicious even after being heated at 120°C for more than 15 minutes. ■ Before prototyping with a mini retort, try prototyping with a pressure cooker that reaches 120°C. *For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies

In fact, we would like to introduce some of the canned goods produced using a mini retort pot and a tabletop can sealer. 【Here are some tips for new food planning】 1. Think of menus that become delicious when heated ■ Utilize easily accessible ingredients ■ Local specialties and famous products ■ High-quality foods that have been commonly consumed for a long time ■ Products that require effort and are therefore valued at a certain price or higher 2. Confirm that the product remains delicious even after being heated at 120°C for more than 15 minutes ■ Before prototyping with a mini retort pot, try prototyping with a pressure cooker that reaches 120°C *For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies

In fact, we would like to introduce some of the canned goods produced using a mini retort and a tabletop can sealing machine. 【Tips for New Food Planning】 1. Think of menus that become delicious when heated. ■ Utilize easily accessible ingredients. ■ Local specialties and famous products. ■ High-quality foods that have been commonly consumed for a long time. ■ Products that require effort and are therefore valued at a certain price or higher. 2. Confirm that the food remains delicious even after being heated at 120°C for more than 15 minutes. ■ Before prototyping with a mini retort, try prototyping with a pressure cooker that reaches 120°C. *For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies

In fact, we would like to introduce some canned goods produced using a mini retort and a tabletop can sealing machine. 【Here are some tips for new food planning】 1. Think of menus that become delicious when heated ■ Utilize easily accessible ingredients ■ Local specialties and famous products ■ High-quality foods that have been commonly consumed for a long time ■ Products that require effort and are therefore valued at a certain price or higher 2. Confirm that the food remains delicious after heating at 120°C for more than 15 minutes ■ Before prototyping with a mini retort, try prototyping with a pressure cooker that reaches 120°C *For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies

In fact, we would like to introduce some of the canned goods produced using a mini retort pot and a tabletop can sealing machine. 【Here are some tips for new food planning】 1. Think of menus that become delicious when heated ■ Utilize easily obtainable ingredients ■ Local specialties and famous products ■ High-quality foods that have been commonly eaten for a long time ■ Products that require effort and are therefore valued at a certain price or higher 2. Confirm that it is delicious even after heating at 120°C for more than 15 minutes ■ Before prototyping with a mini retort pot, try prototyping with a pressure cooker that reaches 120°C *For more details, please download the PDF or feel free to contact us.

• Cooking facility equipment and supplies