Made of SUS316 stainless steel, it boasts exceptional durability! It has a strong track record of deliveries in Japan.
We would like to introduce our "Yeast and Lactic Acid Bacteria Cultivation Equipment." By adding useful microorganisms, the quality of products, such as taste and aroma, is improved. It plays a significant role in reducing costs, labor-saving, and rationalizing equipment through shortening fermentation periods, sealing fermentation tanks, and increasing their size. Our product not only boasts a strong track record of deliveries in Japan alongside outdoor fermentation tanks but is also increasingly being adopted overseas. ▼ For more details, please refer to the materials on our official website. Feel free to contact us with any inquiries.
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basic information
【Features】 ■ Smooth fermentation in large outdoor fermentation tanks and sealed tanks by adding beneficial microorganisms such as yeast and lactic acid bacteria. ■ Possible reduction of fermentation period. ■ Improved quality in taste, aroma, and other aspects. ■ The material of the tank body welding liquid part is made of SUS316 stainless steel, providing excellent durability. ■ Automated control system requires minimal manual intervention. ■ Compact design, taking up little installation space. ■ Equipment costs and running costs are lower compared to others. ■ Extensive delivery record in Japan and adoption overseas. ■ Capable of designing and manufacturing completely aseptic (sterile) structures. ■ Various methods available for temperature control, including hot water circulation, steam, and electric heaters. ■ Various methods available for air supply and chemical solution supply for pH adjustment. ■ Material specifications can be tailored to various requests.
Applications/Examples of results
For more details, please refer to the materials on the official website. Feel free to contact us as well.
Company information
Fujiwara Techno Art Co., Ltd. has paved the way for fully automated and unmanned koji production as a pioneer in the brewing machinery field, which includes soy sauce, miso, sake, and shochu. Since then, its unique technological capabilities have been highly regarded, leading to a domestic market share of approximately 80% in koji production capacity. Additionally, with the globalization of Japanese food culture, the company exports its products to over 20 countries worldwide. Furthermore, leveraging the know-how cultivated in the brewing field, it is also engaged in the manufacturing of general food machinery and bio-machinery, utilizing its exceptional plant engineering capabilities to create a rich future for food.
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