In operation in many locations across Japan and overseas!
The yeast and lactic acid bacteria culture equipment from Toyo Techno Co., Ltd. is used to cultivate yeast and lactic acid bacteria for fermented foods such as sake and miso. This equipment is widely used not only throughout Japan but also overseas, offering high performance at a low price. You can choose between FRP and stainless steel for the equipment, and the capacity can be customized, so please feel free to consult with us. 【Features】 ■ High performance ■ Low price ■ Available in two types: FRP and stainless steel ■ Capacity can be freely selected *For more details, please refer to the catalog or feel free to contact us.
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basic information
【Specifications】 ■ Stainless steel coil for heating and cooling ■ Stirrer ■ Vent pipe ■ Air flow meter ■ Air filter ■ Side and top observation windows ■ Inoculation nozzle ■ Exhaust nozzle ■ Liquid injection nozzle ■ Liquid outlet and sampling nozzle ■ Temperature control equipment ■ pH control equipment ■ Control panel (including power box) ■ Culture medium adjustment tank ■ Liquid transfer pump ■ Air compressor ■ Hot water tank or hot water boiler ■ On-site piping and wiring *For more details, please refer to the catalog or feel free to contact us.
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Applications/Examples of results
【Usage】 ■Cultivation of yeast and lactic acid bacteria for sake, shochu, miso, etc. *For more details, please refer to the catalog or feel free to contact us.
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Company information
Toyo Techno Co., Ltd. was established in 1959 as part of Matsugai Foods Co., Ltd., which has a history of 180 years in the brewing industry, with the aim of streamlining brewing-related equipment for miso, soy sauce, and vinegar. Under the principle of quality first, prototype machines developed for product development are tested as much as possible at Matsugai Foods Co., Ltd., and we take full responsibility for the design, manufacturing, and technical guidance of brewing plants. As a total system engineer, we have established a high reputation both domestically and internationally for the design, manufacturing, installation, and technical guidance of production equipment in food factories (soy sauce, miso, vinegar, sake, and other food factories).
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