VEX method completely non-ventilated automatic koji-making device
Control product temperature with latent heat of water vapor! Introducing a completely non-ventilated automatic koji-making device.
For sake brewing, high-quality koji is required for both ginjo and daiginjo, and traditionally, a thin layer of koji about 3 cm thick has been manually produced using the lid koji method. The "Fully Non-Ventilated Automatic Koji Production Device" cleverly utilizes the concept of the lid koji method, setting the layer thickness to 6 cm and releasing steam almost evenly from both the top and bottom of the koji layer, controlling the temperature with the latent heat of the steam. This device has received several awards, including the "30th Food Industry Technology Achievement Award," the "1st New Machinery Promotion Award," and the "7th Excellent Machinery and Materials Award" from the Japan Food Industry Association. 【Features】 - The layer thickness is set to 6 cm, releasing steam almost evenly from both the top and bottom of the koji layer. - Temperature is controlled using the latent heat of the steam. ▼ For more details, please refer to the materials on our official website. Feel free to contact us with any inquiries.
- 企業：フジワラテクノアート 本社
- 価格：Other
