Fujiwara Techno-Art Co., Ltd. Product Lineup

At Fujiwara Technoart Co., Ltd., we have developed a wide variety of koji-making equipment as core technology for brewing. Among these, the "Rotary Automatic Koji-Making Machine," which achieves fully automated and unmanned operation from the inoculation to the koji output, is our proud creation that showcases the pinnacle of our technology. It accommodates processing from small to large capacities, and through vector control that programs the experience and skills of artisans, it enables high-quality koji production under optimal temperature and humidity management. Additionally, we have completed an aseptic solid culture system, which is already in practical use. 【Features】 ■ Fully automated and unmanned operation from inoculation to koji output ■ Accommodates processing from small to large capacities ■ Enables high-quality koji production under optimal temperature and humidity management ■ Key components are made of stainless steel for durability and cleanliness ■ Structure allows for easy cleaning, washing, and sterilization of all parts of the equipment ■ Installation of an automatic cleaning device is also possible ▼ For more details, please refer to the materials on our official website. Feel free to contact us with any inquiries.

• Food Processing Equipment

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.

• Food Processing Equipment

The "plate-type heating and cooling device" is a product that allows for extremely sensitive reactions and instantaneous temperature control compared to multi-tube systems. Changes in processing capacity can be easily made by increasing or decreasing the number of plates, and it is economical as it requires less steam usage. The overall heat transfer coefficient (U value) is between 2,000 and 4,000 Kcal/m²hr°C, offering 3 to 5 times the performance compared to multi-tube systems. ▼ For more details, please refer to the materials on our official website. Feel free to contact us as well.

• Other food machinery