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 cost reduction and labor saving through shortening fermentation periods, sealing fermentation tanks, and scaling up. Our product not only boasts a strong track record of deliveries in Japan alongside outdoor fermentation tanks, but it is also being increasingly 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 and aroma. ■ The material of the tank body welding liquid part is made of SUS316 stainless steel, providing excellent durability. ■ Automatic control system requires minimal manual intervention. ■ Compact design does not take up installation space. ■ Equipment costs and running costs are lower compared to others. ■ Many delivery records in Japan and adopted overseas. ■ Completely aseptic (sterile) structures can also be designed and manufactured. ■ Temperature control can be achieved through various methods such as hot water circulation, steam, and electric heaters. ■ Various methods are available for air supply and chemical solution supply for pH adjustment. ■ Material specifications can be customized according 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, specializing in the production of 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, in line 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 sector, 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.