List of Drying Equipment products

Reduce the workload from handling heavy objects! Here are five case studies that solved customer challenges! We are also accepting free consultations and tests tailored to your work!

• Other conveying machines

No more need to lift heavy one-gallon cans! Enjoy comfortable liquid transfer in the central kitchen.

• Other Pumps

Domestic material-focused dried bananas. A commercial-grade dried fruit ingredient with natural sweetness and a chewy texture.

• Other drying equipment

Dried processing of Kyoto-grown orange carrots. A vibrant orange color and rich sweetness, suitable for commercial use.

• Other drying equipment

Dried Swiss chard characterized by colorful stems. A vibrant commercial vegetable ingredient.

• Other drying equipment

Dried processing of salad turnip "Momonosuke." A commercial ingredient characterized by its vibrant pink color and sweetness.

• Other drying equipment

Dried domestic wood ear mushrooms. Crunchy texture and rich in dietary fiber, ideal as a commercial ingredient for Chinese and Japanese cuisine.

• Other drying equipment

Dried young melons that have been harvested. A commercial ingredient characterized by a crunchy texture and refreshing flavor.

• Other drying equipment

Dried processing of Kyoto-produced mustard greens. A commercial ingredient characterized by a sharp spiciness and refreshing aroma.

• Other drying equipment

Dried processing of low-bitter sweet peppers for children. An ideal ingredient for commercial use, with strong sweetness, perfect for children's food.

• Other drying equipment

Dried Kyoto-grown myoga. With a refreshing aroma and crunchy texture, it is an ideal ingredient for seasonings in commercial use.

• Other drying equipment

Dried processing of Okinawa's traditional vegetable, island garlic. A commercial ingredient with a crunchy texture and unique aroma.

• Other drying equipment

Dried processing of Kaga's traditional vegetable, Kaga lotus root. A commercial ingredient characterized by its chewy texture and stickiness.

• Other drying equipment

Dried processing of Kyoto-grown zucchini. Soft texture and mild flavor, ideal as an ingredient for Western cuisine in commercial use.

• Other drying equipment

Dried processing of Gunma's traditional vegetable, Shimonita leek. Thick and sweet, ideal for stews and professional use ingredients.

• Other drying equipment

Dried processing of Kyoto-grown radishes. A commercial ingredient characterized by its vibrant red color and refreshing spiciness.

• Other drying equipment

Dried Kyoto-grown "Yarisugi" tomatoes with a sugar content of 11-12 degrees. A commercial ingredient with a berry-like sweet and sour flavor.

• Other drying equipment

A broth ingredient made from the edges of Kyoto-grown tomatoes. Ideal for vegetable broth and vegetarian use as a commercial ingredient.

• Other drying equipment

Dried processing of Fushimi chili, a traditional vegetable from Kyoto. Sweet green chili without spiciness, a versatile ingredient for both Japanese and Western cuisine.

• Other drying equipment

Dried processing of Kyoto vegetables, Manganshi peppers. Thick flesh with a refreshing aroma, a versatile ingredient suitable for both Japanese and Western cuisine.

• Other drying equipment

Dried processing of Kyoto Kurenai carrots containing lycopene. A vivid red color and rich sweetness, suitable for commercial use.

• Other drying equipment

Dried processing of fresh ginger produced in Kyoto. A sharp spiciness and rich aroma, suitable for powdered form as a commercial ingredient.

• Other drying equipment

Low-temperature dried ripe large tomatoes from Kyoto. A commercial ingredient that spreads juicy sweetness and rich umami.

• Other drying equipment

Dried large-cut healthy varieties from Kyoto. A stable quality ingredient for commercial use that retains stickiness and chewiness.

• Other drying equipment

Low-temperature dried Kyoto-grown broccoli. Concentrated vibrant green color and nutrients, an efficient commercial ingredient that does not require freezing.

• Other drying equipment

Superfood dried Kyoto beets. Natural red color and sweetness, suitable for powdered form as a commercial ingredient.

• Other drying equipment

Dried processing of Kyoto-produced red Hōbō water spinach. Contains anthocyanins, with a crunchy texture and rich aroma, suitable for commercial use.

• Other drying equipment

Using the lutein-rich Bentenmaru variety. A commercial-grade raw material that can be adapted for various uses with separate drying of leaves and stems.

• Other drying equipment

Carefully dried Kyoto-grown shiitake mushrooms at three temperature levels. A soft texture and concentrated umami, suitable for commercial use.

• Other drying equipment

Dried processing of Kamo eggplant, a traditional vegetable from Kyoto. A commercial ingredient with a creamy texture when heated and a fruity sweetness.

• Other drying equipment

Dried processing of Kyoto-grown native cucumbers. Rehydrated for a crunchy texture, ideal as a commercial ingredient for side dishes and school meals.

• Other drying equipment

Dried processing of Kyoto's traditional vegetable, Kujo green onion. Fragrant and sweet, it is an ideal ingredient for toppings in commercial use.

• Other drying equipment

Sliced Kyoto-grown white leeks in a balanced mix of white and green. A commercial-grade ingredient characterized by its melting sweetness and aroma.

• Other drying equipment

Dried processing of spring new onions from Kyoto. A commercial ingredient characterized by its melting sweetness and fluffy texture.

• Other drying equipment

Dried and processed Kyoto-grown komatsuna, separated by leaves and stems. A commercial-grade leafy green ingredient with minimal bitterness and a creamy sweetness.

• Other drying equipment

Dried pumpkin from Kyoto, processed with the skin on. A commercial ingredient that concentrates the fluffy texture and natural sweetness.

• Other drying equipment

Dried processing of Kyoto's traditional vegetable, Shogoin daikon. A commercial ingredient with a plump, bouncy texture and elegant sweetness.

• Other drying equipment

Uses Kyoto-grown salad burdock. No need for soaking to remove bitterness; a commercial-grade dried burdock that concentrates aroma and umami.

• Other drying equipment

Uses Kyoto-grown yellow carrots. The sweetness is concentrated through drying, and the shredded type is convenient for cooking as a commercial ingredient.

• Other drying equipment

Support for diverse facilities is possible even with existing facilities! We provide extensive support with a wealth of experience.

• Other conveying machines
• Other sorting machines and foreign object removal equipment
• Other drying equipment

Space-saving design with a minimum size of W51×D55cm, retaining cosmetic ingredients.

• Freeze Dryer

Space-saving design freeze-drying equipment for preserving the quality of health foods.

• Freeze Dryer

Space-saving design freeze-drying equipment

• Freeze Dryer

Space-saving design for long-term preservation of samples. Over 200 successful implementations.

• Freeze Dryer

Space-saving design freeze-drying equipment that maximizes the value of seafood products.

• Freeze Dryer

Space-saving freeze-drying equipment that contributes to the long-term preservation of food.

• Freeze Dryer