Koji making equipment
- sjhl
- Koji making equipment
Koji making equipment realizes mechanized operation, and the flipping of materials during the feeding, discharging, and cultivation processes is all operated by machinery. Throughout the entire operation process, there is no direct contact between people and materials, avoiding human pollution. Small footprint
Performance characteristics of Koji making equipment:
1. The Koji making equipment is mainly composed of externally driven rotating discs, bending mechanisms, feeding and discharging mechanisms, ventilation and air conditioning systems, and insulated shells. The bending machine adopts a special structure of mixing blades, which ensures even and smooth bending; The discharge system adopts a 45 degree floating baffle, which ensures clean discharge and minimal residue; Planeness and roundness of the rotating disc, without material leakage; Equipped with temperature automatic control and automatic alarm system;
2. All components in the koji making room are made of stainless steel, which reduces bacterial infections, facilitates cleaning, and has a long service life; The control of temperature, humidity, and air volume has been automated. Microorganisms are always in a closed environment throughout the entire cultivation process, and only need to be controlled through observation windows. So, microorganisms can better meet various conditions such as temperature, humidity, and oxygen supplementation during their generation and development, which is more conducive to the cultivation of microorganisms
3. Reduced labor force, improved labor productivity, reduced labor intensity, improved working environment, and reduced energy consumption of water, electricity, and steam compared to ordinary microbial cultivation flat beds
4. This Koji making equipment is a fully enclosed automatic fermentation series koji making device that integrates disinfection, cooling, feeding, inoculation, air supply (exhaust), temperature regulation, humidity regulation, stirring and cultivation, and fermentation discharge.