New Ume Kasu Ume Transport and Input Equipment

basic information

In the traditional manufacturing process of plum wine, the tasks of adding new plums to the fermentation tank and removing the leftover plums after the fermentation were mostly done by hand. Since the harvesting period for the plums, which are the fruit, is simultaneous, they must be added in a short period of time. Additionally, the work with the leftover plums is done in an environment with residual alcohol, making it very labor-intensive. We have developed a device that not only solves these problems all at once but also significantly reduces labor costs, equipment expenses, and waste.

Price information

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Delivery Time

Applications/Examples of results

—— Features —— 1. The input of new plums and the discharge of lees plums can be done with a single device. 2. Existing equipment can be used as is, resulting in low capital investment. 3. New plums can be input and lees plums discharged without damaging the fruit. 4. The discharged lees plums can be repurposed as a product. 5. The ventilation effect of fresh air inflow during the discharge of lees plums significantly improves the working environment. 6. The piping distance is 60m (height 15m, horizontal feed 45m), with models starting from 1.5t/hr. 7. Distances and capacities can be arranged according to user preferences. 8. Automation of the equipment, including pre- and post-washing and sorting devices for new plums, is possible. 9. All materials used in the device meet food standards, and certificates can be provided. 0. This technology can be applied not only to plums but to all fruits, so those with concerns about other fruits are also welcome.