加来野製作所 Product Lineup

With conventional high-temperature drying, the nutritional value and flavor of food materials can be compromised. The "Compact Universal Dryer" from Kakunoya achieves sterilization while drying at a low temperature of 40°C. It also allows for the reuse of moisture generated during the drying process! The power consumption is very low, costing only 200 to 300 yen for 24 hours. It offers about ten times the energy-saving effect of conventional high-temperature dryers. ☆ Since it dries without damaging cell structures, it can be restored to a raw state in just three minutes when soaked in hot water. ☆ 【Features】 ■ Can dry all kinds of products. ■ Room temperature, sterilization drying. ■ Dries at room temperature of 10 to 38°C. ■ No discoloration, loss of aroma, or damage to nutrients. ■ Facilitates powder processing after drying. ■ Can mix multiple powdered products to create new products. ■ Can be restored to a raw state in 3 to 5 minutes when returned to hot water. ■ Allows for long-term storage. ■ Very low running costs. ■ Can extract by-products (extracts). * For more details, please download the PDF or feel free to contact us.

In the seafood processing industry, it is essential to maintain the freshness of seafood and enable long-term storage. Particularly, processing without compromising flavor and nutritional value is crucial for maintaining product quality. High-temperature drying can potentially damage these elements. Kakuyano Manufacturing's "Compact Universal Dryer" achieves low-temperature drying and sterilization simultaneously at temperatures below 40°C, allowing for drying without destroying the cellular structure of seafood. This helps to minimize discoloration and flavor loss while preserving the nutritional value in dried food production. Additionally, moisture generated during the drying process can be reused, reducing running costs. [Usage Scenarios] - Drying processing of seafood - Production of processed products for long-term storage - Processing of products where flavor and nutritional value need to be preserved [Effects of Implementation] - Enables drying while maintaining the freshness and quality of seafood - Achieves long-term storage without compromising nutritional value or flavor - Energy-efficient, reducing running costs

In the vegetable and fruit processing industry, it is essential to dry products without compromising their nutritional value and flavor in order to maintain quality. Particularly when considering reuse after drying or long-term storage, it is important to preserve the original cellular structure of the materials and maintain their nutrients and aroma. Our "Compact Universal Dryer" simultaneously achieves low-temperature drying below 40°C and sterilization, addressing these challenges. 【Application Scenarios】 - Production of dried vegetables and fruits - Pre-treatment before freeze-drying - Processing of ingredients for long-term storage - Drying of raw materials for powder processing 【Benefits of Introduction】 - Maintenance of nutritional value, flavor, and color - Rapid restoration to a fresh state after drying (3-5 minutes) - Reduction of food waste through long-term storage - Low-cost production of dried foods

In the spice and herb industry, drying methods that maximize their delicate aromas are essential. In particular, high-temperature drying can cause the aromatic components to evaporate, potentially compromising quality. Our compact multifunctional dryer can dry at low temperatures below 40°C, preserving the original aroma, color, and nutritional components of spices and herbs. This enhances the added value of the products and contributes to increased customer satisfaction. 【Usage Scenarios】 - Drying spices and herbs - Powder processing after drying - Manufacturing products for long-term storage 【Benefits of Implementation】 - Improved product quality through aroma retention - Maintenance of nutritional value and color - Easier processing after drying

In the health food industry, it is essential to dry and sterilize functional ingredients without compromising the inherent nutritional value and flavor of the materials. Particularly, drying without damaging the cellular structure is crucial for maximizing the potential of the ingredients and leading to the development of high-quality products. Our "Compact Universal Dryer" simultaneously achieves low-temperature drying at 40°C and sterilization, while minimizing discoloration and flavor loss, thus preserving nutritional value. The moisture generated during the drying process can also be reused. 【Usage Scenarios】 - Drying agricultural products, seafood, and medicinal herbs rich in functional components - Facilitating powder processing after drying for applications in supplements and health drinks - Long-term storage and quality maintenance of materials 【Benefits of Implementation】 - Production of high-quality functional ingredients that retain the original nutritional value, aroma, and color of the materials - Easy restoration to the raw state after drying, accommodating diverse product development - Cost reduction through low-cost operation and energy-saving effects

In the seasoning manufacturing industry, it is essential to maximize and concentrate the original flavors and aromas of the ingredients. High-temperature drying can sometimes compromise these important flavors and aromas. Kakunoya Manufacturing's "Compact Universal Dryer" dries food at low temperatures below 40°C while simultaneously sterilizing it, allowing for the production of dried foods without damaging the cellular structure of the ingredients, minimizing discoloration and loss of aroma, and retaining nutritional value. Additionally, moisture generated during the drying process can be reused, leading to efficient operation. 【Usage Scenarios】 - Drying and flavor concentration of spices - Drying and aroma preservation of herbs - Production of dried materials that enhance the flavors of fruits and vegetables - Manufacturing of seasoning raw materials through extract extraction 【Benefits of Implementation】 - Production of high-quality seasoning raw materials that retain the original flavors and aromas of the ingredients - Easier powder processing after drying, expanding product development possibilities - Improved inventory management through the production of dried materials that can be stored long-term - Reduction of running costs by achieving a low-cost drying process

In the manufacturing of allergy-friendly foods, it is extremely important to ensure the safety of raw materials and to process them in a hygienic environment. In particular, preventing the contamination of allergenic ingredients and managing the hygiene of the food itself are essential elements in gaining consumer trust. Our "Compact Universal Dryer" simultaneously performs low-temperature drying at below 40°C and sterilization, allowing for the drying of ingredients without damaging their cellular structure, while preserving nutritional value and flavor, thus achieving hygienic food processing. This supports the production of foods that can be safely consumed by those with allergies. 【Usage Scenarios】 - Drying allergen-free ingredients - Hygienic drying of baby food and nursing care food - Manufacturing processed foods for individuals with specific allergies 【Benefits of Implementation】 - Maintains nutritional value and flavor without damaging the cellular structure of ingredients - Improved hygiene management through low-temperature sterilization - Reduction of food waste through long-term storage after drying - Can be quickly rehydrated to a raw state with hot water