List of Drying Equipment products

We provide comprehensive support from design to manufacturing and maintenance!

• Contract manufacturing

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• Sensors

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

A continuous kiln that optimizes nut roasting with IH heating and superheated steam.

• Roaster
• Heat Treatment Drying Equipment
• Heating device

Optimize the puffing treatment of grains using IH heating and superheated steam.

• Roaster
• Heat Treatment Drying Equipment
• Heating device

Perfect for drying tea leaves! Achieve high-quality results with IH heating and superheated steam.

• Roaster
• Heat Treatment Drying Equipment
• Heating device

Sterilize spices with IH heating and superheated steam. Safe and secure heat treatment.

• Roaster
• Heat Treatment Drying Equipment
• Heating device

Achieving high-quality coffee bean roasting with IH heating and superheated steam.

• Roaster
• Heat Treatment Drying Equipment
• Heating device

Continuous rotary kiln supporting the granulation process in pharmaceutical manufacturing.

• Roaster
• Heat Treatment Drying Equipment
• Heating device

Supports the improvement of feed quality with IH heating and superheated steam.

• Roaster
• Heat Treatment Drying Equipment
• Heating device

Optimize the calcination process of chemicals with IH heating and superheated steam.

• Roaster
• Heat Treatment Drying Equipment
• Heating device

Optimize ceramic firing with IH heating and superheated steam.

• Roaster
• Heat Treatment Drying Equipment
• Heating device

Drying and sterilization of food additives using IH heating and superheated steam.

• Roaster
• Heat Treatment Drying Equipment
• Heating device

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